Easy + Nourishing Green Soup Recipe

A comforting bowl of warm green soup coming right up! This healthy greens-packed soup is made with good-for-you green vegetables, such as broccoli and peas, and a healthy serving of spinach leaves. White beans are what gives this pureed vegan soup it’s creamy texture!

Whether here on my website, or in my cookbooks (my latest is Plant Magic!), I think the recipe theme is becoming pretty apparent: yummy, nourishing plant-based recipes for people who don’t want to spend all their time in the kitchen.

I suppose it is a bit self-serving…because despite creating recipes for a living, as an entrepreneur with two kids, on the days I don’t cook for work I am in exactly in the same boat as you. I need to get good food on the table in between quitting time and driving my kids all over town for their activities.

This green soup was definitely born of the ‘what are we eating for dinner’ question I sometimes ask myself… at 5PM. Yes, this dietitian is a terrible meal planner. (But at least I’m honest!) It’s so good on it’s own, but if you want to round out the meal, some whole grain crackers or bread and my epic curried red lentil dip would be perfect!

I end up making a lot of recipes with spinach, because ALWAYS having a container of baby spinach is one of my dietitian hacks for getting those greens in. Like, did I just whip up a meal without enough veggies? I’ll just throw a few handfuls of spinach in and call it a day.

What you’ll need to make this simple greens soup recipe

Think of this soup as a formula, not a follow-to-the-letter recipe and in just 30 minutes, you’ll make a delicious greens soup out of any greens that have been languishing in your fridge not getting enough love. I’ve used white beans in this vegan recipe because they’re my secret weapon for A) adding plant-based protein and fiber and B) make soups, sauces and even mashed potatoes creamier! Plus, it keeps this recipe nut free.

• Spinach: you could easily substitute kale, chard or whatever other leafy cooking greens you have lying around.
• Broccoli: fresh or frozen works! Alternately, you could use cauliflower or kohlrabi.
• Onion + Garlic: All alliums are good here, like leek or shallots. Out of all of them? Add a liberal helping of garlic and onion powder. Perhaps 1-2 teaspoons (5-10 mL).
• White beans: use cannellini, navy, white kidney, butter…whatever you’ve got.
• Spices: Cumin and nutmeg add a warm, earthy vibe. Coriander, or even curry powder would be great too.
• Vegetable broth: I’ve generally replaced broth in my life for a tastier (and lower waste) option: Better than Bouillion concentrates…but they’re not gluten free. I would use 2-3 teaspoons of BTB plus 4 cups (1 L) of water in this recipe. If using a boxed gluten free broth, stick to low sodium and adjust salt to taste.

How to make this easy green soup, step by step

This recipe is quickly becoming one of the top posts on my site…so I wanted to update this post with some process shots to make it even easier to make!

More nourishing vegan soups

• Easy Lentil Vegetable Soup Recipe
• Vegan Carrot, Lentil and Fresh Ginger Soup with Coconut Milk
• Brothy Red Lentil Soup with Carrots
• Roasted Tomato Soup with Sunflower Fennel Gremolata
• Delicate Green Cabbage Soup with Potato

Photo credit: Melissa Quantz