Curl up with a bowl of this vegan Green Soup and feel good about nourishing your body. Packed with vegetables and a thick and creamy texture, this vegan soup is made in just 30 minutes and is exactly what you need to boost your immune system.
Made with everything good for you, this creamy soup recipe is the easiest way to add more vegetables to your diet. Personally, I love curling up with a big bowl of it on a chilly day, knowing it’ll not only warm me up but also give my body the nutrients it needs, just like this cauliflower spinach smoothie.
Made creamy with canned coconut milk, this super green soup recipe is packed with garlic, zucchini, peas, and broccoli. Swirled with a bit of lemon and ginger for a nourishing boost, this soup is almost as healthy as my go-to homemade ginger shots. It’s the perfect recipe to keep from getting sick or to enjoy when you feel a scratchy throat coming on.
Why You’ll Love This Recipe
- Quick To Make: Whipped up in just 30 minutes, this green vegetable soup takes next to no time to come together on a busy night when you’re feeling run down.
- Nourishing: Loaded with green vegetables and gut-healthy ingredients like garlic, leeks, and ginger, this soup gives your body everything it needs for an immune system reset.
- Comforting: With a subtle lemony flavor, this soup is like a bowl of refreshing comfort food.
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Ingredients
- Coconut milk: You want to use full-fat coconut milk from a can for a creamy and rich texture. Specifically, refrigerate it overnight, drain the water from the can, and only use the thick, white cream that’s left.
- Vegetables: Though multiple vegetables are listed, know that items like spinach can be interchanged with kale or cauliflower for broccoli. It will make a difference in taste, but the soup will still be delicious.
- Potatoes: Russet potatoes work best, given that as they cook, they release a bit of starch, which helps thicken the green veggie soup.
- Dill: Use fresh dill whenever possible to maximize the flavor. Adjust the amount to your preference after tasting the soup.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Seasonings: Create new flavors by adding some different spices to the creamy veggie soup. Cumin, allspice, or nutmeg all give warm undertones.
- Extra texture: If you enjoy a bit of texture in your soup, add rinsed chickpeas to the soup after it’s been blended.
- Spicy: For a pinch of heat, try mixing in some chopped jalapenos or a dash of red pepper flakes.
How to Make Creamy Green Soup
You can save yourself some time in the kitchen by peeling and chopping the vegetables in advance. Once done, store them wrapped in plastic wrap until you’re ready to start cooking.
Step 1: Cook the Veggies. Saute the onion and garlic in olive oil in a large pot over medium heat until they’re clear. Add the leeks, potatoes, peas, broccoli, salt, and pepper.
Step 2: Add the Broth. Add the vegetable broth and stir until combined. Then cover the pot and cook until all the vegetables are tender.
Step 3: Make It Creamy. Reduce the heat to low and add the spinach, dill, coconut milk, lemon juice, and ginger. Continue cooking until the spinach has wilted.
Step 4: Blend and Serve. Either transfer the soup to a blender or use an immersion blender to process the soup until smooth. Serve the healthy green soup in big bowls and top each one with your favorite add-ons. Use it as an appetizer or side dish alongside vegan lasagna rollups.
Expert Tips
- Chop vegetables evenly: Chop your vegetables into even, bite-sized pieces so that they all become tender at the same time.
- Blending the soup: If you don’t have an immersion blender, use a ladle to scoop the soup into a blender to process. You’ll need to do this in batches and take care blending as the soup is hot.
- Taste test: Once it’s been blended, give the soup a quick taste. Adjust the seasonings as needed.
- How to store it: Once cooled, this green vegetable soup recipe can be stored in an airtight container in the fridge or freezer. It will last in the fridge for up to 4 days or in the freezer for up to 1 month.
- How to reheat it: If frozen, thaw the soup in the fridge overnight. Then, reheat it on the stove over a low heat so that it doesn’t burn.
Serving Suggestions
Top your soup with a few additions like vegan sour cream, toasted pumpkin seeds, or extra lemon.
- This is the best green soup recipe to whip up with a side of dairy-free cornbread on a cool day.
- Enjoy a healthy vegan black bean mug cake after your soup for a hearty and healthy dinner and dessert combo.
- Serve it as a spread with vegan buffalo chicken dip for a mini lunch or game-day appetizers.
Recipe Video
Recipe FAQs
This soup is typically made up of a blend of green vegetables like zucchini, spinach, broccoli, and peas, along with vegetable broth and cream for a comforting texture. It’s an easy way to take in a lot of nutrients at once.
Top your soup with crusty bread, vegan sour cream, toasted sunflower or pumpkin seeds, a sprinkle of vegan parmesan, or even a drizzle of chili oil.
Any greens can make a good soup; however, choosing neutral-flavored greens typically works best. Spinach, broccoli, and peas will blend well with other flavors, whereas kale and arugula have stronger profiles.
Reheat leftover soup on the stove over low heat so that it doesn’t burn. It thickens a bit once chilled, so you may want to add extra vegetable broth to thin it out.
More Delicious Vegan Soup Recipes
Creamy Green Soup
Ingredients
- 1 generous drizzle olive oil
- 1 small onion
- 4 cloves minced garlic
- 12 oz leeks about 3 leeks
- 14 oz russet potato 2-3 small potatoes
- 8 oz zucchini 1 zucchini
- 8 oz peas
- 8 oz broccoli
- 6 cups vegetable broth
- 5 oz spinach
- 1 oz dill 1 handful
- 1 can coconut milk
- juice of 2 lemons
- 2 tablespoon grated ginger
- 2 teaspoon salt or to taste
- 1 teaspoon pepper
Instructions
- Wash and chop your veggies, onion, and garlic.
- In a large pot over medium heat, drizzle the olive oil, then add the onion and garlic and cook until the onions turn translucent.
- Add the leeks, potatoes, zucchini, peas, broccoli, salt & pepper, and vegetable broth. Stir, cover, and cook until the veggies are fork tender.
- Reduce the heat to low, add the spinach, dill, coconut milk, lemon juice, and ginger. Once the spinach has wilted from the heat of the soup, transfer the soup to a food processor or use an immersion blender to blend the soup until super creamy and smooth.
- Serve in bowls and enjoy! I topped my soup with vegan cream, olive oil, chili oil, extra lemon, and enjoyed it with crusty bread!
Notes
- Taste test the soup: Once fully blended, taste the soup and adjust any of the seasonings to personalize the flavor.
- Adjusting the texture: You can adjust the texture of the soup based on how much you process it. If you prefer a super smooth taste, keep the immersion blender in longer. If you enjoy some texture, leave a few bites and then serve it.
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