This super simple, very green soup is a warming, cozy way to get your greens in! It can be made with any green vegetables that you have at home, including green cabbage, broccoli, zucchini, asparagus, kale, chard, spinach, collard greens, and more. It's easy to make and so healthful.
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
4.08 stars (142 reviews)
Keywords
comfort food, healthy, one-pot, quick
Ingredients
1 tablespoon olive oil
1 white or yellow onion, chopped
2-3 cloves garlic, minced
2-3 teaspoons minced ginger ((to taste))
2 medium yellow potatoes, peeled and roughly chopped ((about 12oz/360g))
4 cups vegetable broth
Salt, as needed
freshly ground black pepper to taste
2 heaping cups green vegetables, such as: roughly chopped green cabbage, broccoli florets and/or stem pieces, chopped asparagus, chopped zucchini, chopped bok choy
4 cups stemmed and roughly chopped leafy greens, such as: roughly chopped kale, Swiss chard, beet greens, or spinach
1/2 cup cashew cream ((substitute 1 cup unsweetened soy or oat milk for the 1/2 cup cashew cream and 1/2 cup water))
1/2 cup water
For serving: white beans, cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.
Categories
Appetizer
dinner
lunch
Cuisine
American
Mediterranean
Vegetarian
Steps
Wash, chop, and prep your vegetables. If using frozen vegetables, defrost them according to instructions.
Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Sauté the onion for 5 minutes, stirring frequently, or until the onion is soft and translucent. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
Add the potatoes, salt, and broth to the pot. Bring to a boil. Turn the heat to low. Cover and simmer for 10 minutes, or until the potatoes are fork tender.
Add the broccoli or other green vegetables to the pot. Re-cover and continue simmering for 10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
Use an immersion blender to purée the soup till smooth. Alternatively, transfer the soup to a blender in batches to purée thoroughly, then return the soup to the pot. Stir the cashew cream and water or 1 cup of unsweetened non-dairy milk into the soup. Season to taste with salt and freshly ground black pepper as needed. The saltiness will depend on your preferences and how salty your vegetable broth is.
Serve the soup with toppings of choice.
Reviews
Madeline Connick on 2024-05-27 (5 stars): Thank you so much for the inspiration! I had 1lb of greens starting to get slimy so I probably 8x’d the leafy greens. But it still turned out great! Added some farro and some white beans I had in cupboard because I like a little texture. Quote from my husband “I wasn’t sure about it, but it was good”
Beau Blair on 2024-03-23 (5 stars): Incredible soup recipe! I search for recipes often, and I looked for a “green soup” recipe. This soup is 100% fantastic! I used parsley, cabbage, kales and broccoli. You can take this recipe anywhere with any fresh green veggies. I am beyond thrilled with the options, and the basic recipe is super awesome. Cashew cream so easy to make & use, I will try cayenne pepper & lemon & cilantro in my next batch. Thank you sooooo much!
Hollis on 2023-12-30 (5 stars): This soup is excellent! I add a little twist of lime to the top when serving and it’s incredible.
Mary Kay Mullan on 2023-05-12 (5 stars): This recipe is exactly the extra guidance I need as I use up the loads of the overwintered greens that are flourishing and going to seed in my garden this spring - all fit with my diet.I'll add some fresh nettle tops for extra iron and vitamins - a spring tonic! I appreciate all the suggestions for making it creamy. Exactly what I have been searching for as often the green soups can be sharp, bitter tasting. Plus I'm on a soft food diet due to having dental work done!!
Alexandra on 2023-03-02 (5 stars): I love this and have a bowl every morning. The ginger is unexpected and adds a great effect. I put all the ingredients in my IpOt and pressure cook for 8-10 minutes. I added a block of silken tofu to give it some protein.
Deb on 2021-04-19 (5 stars): Simple, no fail soup. Mine hasn't been blended yet, but I can tell it's a winner. I used 2 packages of baby greens, a potato, 2 sweet potatoes, onion and broccoli. I'll use coconut/ almond milk to finish.
Mollie on 2021-01-17 (5 stars): I love this soup! I have made 5 huge batches so far and can’t get enough. We eat a lot of broccoli in our house + my cue to make this is always when we have 3-4 stalks left in the fridge. I usually would make a veggie scrap broth with whatever we can’t eat, but this use seems much more fulfilling! I love using kale stems in it as well. My partner LOVES it, too! We pair it with white/brown rice, quinoa, toast, or crackers. I am freezing it for my upcoming school week. Looking forward to me lunches and easy dinners! :)
