We’ve almost made it! The end of January is near. I know it’s the case for a lot of people, to just feel like this month will never end.

I mean, I get it. You enter this new month with a holiday withdrawal. And while schedule it good to get back to, there is also this desire to go back to eat all the things and sitting around – well as much sitting around as you can do with 2 kids running around.

On top of this, it is winter… like really winter. And I think we are all getting over it. Especially when it is minus a million for a week.So enter blue Monday.

This seasonal affective disorder is real and hopefully it is the case for you the warm weather and sin this week helped to pull you out.

I have been fortunate enough to never experience this truly. Mostly because my birthday is the week after blue Monday haha. So having something to look forward to has definitely been helpful.

Eating all of the good food is also super helpful for the brain! All the fresh produce and healthy fats (!) are super beneficial but grains are great for hormones too.

There is something to be said for green foods too. It just rhymes with fresh and healthy.

Green foods are generally full of antioxidants and obviously minerals and vitamins. They also contain a compound called chlorophyll which improves circulation and detoxification. So eat up all those greens.

Broccoli soup is usually green enough on its own… or is it? In my opinion, it can never be green enough.

So why not throw in some spinach and make this extra delicious. Top it up with some croutons and you have yourself a winner -for your stomach and your brain!

Broccoli and spinach soup

Deliciously thick broccoli soup with an added green twist.
Prep Time 5 mins
Cook Time 20 hrs
Total Time 25 mins
Course Main Course, Soup
Servings 6 servings


  • 1 large broccoli head
  • 2 cups packed spinach
  • 1 potato
  • 3 cloves garlic
  • 4 stalks green onion
  • 3 cups vegetable stock
  • 2 tsp dried sage
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Roughly dice the onion, peeled potato and garlic, then chop the broccoli.
  • In a large pot, heat olive oil and cook onion for 2 minutes or until soften.
  • Add in broccoli and potato and cook for another minute.
  • Throw in the rest of the ingredients and bring to a simmer.
  • Cover and cook until broccoli is fork tender.
  • Put in a blender and pulse until smooth.
  • Serve and top with croutons, greek yogurt and spinach chips.
Keyword broccoli, greek yogurt, spinach, vegetarian
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