This Green Vegetable Soup is smooth and creamy and loaded with spring greens. It's as delicious as it is healthy.
dairy free, gluten free, oil free, soy free, vegan
Servings: 4 people
Calories: 193 kcal
small head broccoli
(chopped) (about 2-2 1/2 cups)
(I used frozen)
low sodium vegetable broth
(I used baby kale, baby spinach, and baby swiss chard)
can cannellini beans
(or 1.5 cups cooked)
juice of 1 lemon
chopped fresh dill
fresh mint leaves
lite coconut milk
In a soup pot over medium heat, heat 1/4 cup vegetable broth and saute the sweet onion for 3-4 minutes, until starting to soften.
Add the garlic and saute another 1-2 minutes.
Add the remaining 2 1/2 cups vegetable broth, broccoli, celery, peas, and green onions. Turn down the heat to medium-low and simmer 10-15 minutes until vegetables are tender.
Transfer the soup to a blender and add the leafy greens, beans, lemon juice, dill, mint and salt. Use the tamper to pack the greens down. Blend until smooth. You may need to work in batches if your blender is on the smaller side.
Pour the soup back into the soup pot, taste and adjust seasonings as necessary. Add the coconut milk, if desired, and stir to combine.
~You don't need to be precise with your knife cuts since this is all going in the blender anyway. A rough chop is fine.
~Use any mix of greens you like - kale, spinach, chard, arugula, red or green leaf lettuce, watercress.
Velvety Green Vegetable Soup
Amount Per Serving
Calories from Fat 18
% Daily Value*
Saturated Fat 2g13%
Vitamin A 2500IU50%
Vitamin C 42.9mg52%
* Percent Daily Values are based on a 2000 calorie diet.