Velvety Green Vegetable Soup
This Green Vegetable Soup is smooth and creamy and loaded with spring greens. It's as delicious as it is healthy.
Servings: 4 people
Calories: 193kcal
Equipment
Ingredients
- ½ sweet onion chopped
- 4 cloves garlic chopped
- 1 small head broccoli chopped into florets (about 2-2 ½ cups)
- 2 ribs celery chopped
- 1 cup frozen green peas
- 3 green onions
- 2 ¾ cups low-sodium vegetable broth
- 4 cups leafy greens (I used baby kale, baby spinach, and baby swiss chard)
- 1 can (15 oz) cannellini beans drained and rinsed (or 1.5 cups cooked)
- juice of 1 lemon
- 2 tablespoons chopped fresh dill
- 5 fresh mint leaves
- 1 teaspoon salt or to taste
- ½ cup light coconut milk optional
Instructions
- In a soup pot over medium heat, heat ¼ cup vegetable broth and saute the sweet onion for 3 to 4 minutes, until starting to soften.
- Add the garlic and sauté another 1 to 2 minutes.
- Add the remaining 2 ½ cups vegetable broth, broccoli, celery, peas, and green onions. Turn down the heat to medium-low and simmer 10 to 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.
Notes
~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.
Nutrition
Calories: 193kcal | Carbohydrates: 34g | Protein: 11g | Fat: 2g | Saturated Fat: 2g | Sodium: 1136mg | Potassium: 751mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2500IU | Vitamin C: 42.9mg | Calcium: 160mg | Iron: 4mg