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5 from 2 votes

Glorious Greens Soup

Easy soup to get your vegetables in! Flexible and delicious enough to trick your green vegetable hating kids!
Course: Soup
Cuisine: American
Keyword: beans, Broccoli, Green, Leafy vegetables
Dietary Preference: Gluten-Free, vegan, vegetarian
Servings: 4


  • Blender


  • 32 oz container of low sodium vegetable broth
  • 1 14 oz can soft white beans, drained and rinsed (like navy or cannellini)
  • 1 5 oz clamshell baby spinach
  • 1 medium onion, chopped
  • 2 cup broccoli florets and stalk
  • 1 cup frozen peas
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • chili flakes to taste


  • Heat oil in a soup pot and saute onion until glossy and translucent, about 5-7 minutes. Season with 1/4 teaspoon salt.
  • Add garlic and broccoli and saute for about 3
    minutes. Next add spinach and stir until wilted, about 5 minutes. Add beans and peas and stir until heated through.
  • Add spices and broth and then puree with an immersion blender to desired consistency. I like to do it until the soup is about three-quarters pureed so there is still some texture there. You can also make this soup in your blender but it is about double the capacity of a normal blender so do it in two batches.


Recipe notes:
This is a super flexible soup. Try baby kale, arugula, green chickpeas...whatever you have lying around.
And about seasoning - I like a lot of spices but I am getting used to cooking for young kids and a bunch of different taste buds hence the range. Golden rule of cooking: taste and adjust!