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!
Equipment
- immersion blender or blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 cups broccoli chopped, florets and stalk
- 2 cloves garlic chopped
- ¼ teaspoon salt plus more to taste
- 5 oz baby spinach
- 14 oz can white beans like navy or cannelini, rinsed and drained
- 1 cup frozen peas
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- chili flakes to taste
- 32 oz container of low sodium gluten free vegetable broth or 4 cups (1L) of water plus 2-3 tsp of bouillon concentrate
Instructions
- Heat oil in a soup pot over medium heat, and sauté onion until glossy and translucent, about 5-7 minutes. Add garlic and broccoli, and saute for about 3 minutes, stirring constantly so garlic doesn't burn, until broccoli is bright green. Season with 1/4 teaspoon salt.
- Next add spinach and stir until wilted, about 2-3 minutes. Add beans and peas and stir until heated through.
- Add cumin, nutmeg, chile flakes and broth (or water plus bouillon concentrate) and let come to a boil on high for 3 minutes.
- Take soup off the heat, then carefully puree with an immersion blender to desired consistency. I do about three-quarters pureed so there is still some texture there. You can also puree this soup in your blender but it is about double the capacity of a normal blender so do it in two batches.
- Taste and adjust! This is a very simple soup for a reason...but a little hit of acid from a squeeze of lemon or a tsp of vinegar may help pump up the flavour. Add more spices if you wish...or more salt!
- Serve with whole grain crackers or bread.
Video
Notes
Recipe notes:
This is a super flexible soup. Try baby kale, arugula, green chickpeas...whatever you have lying around.
And about seasoning - I typically like a lot of spices but I created this soup when I was cooking for young kids and a bunch of different taste buds hence the lighter touch. Golden rule of cooking: taste and adjust...especially if using different veggies that in the original recipe!