Creamy Green Soup
Perfect for busy nights, this green soup recipe is loaded with healthy vegetables and packed with a rich and creamy texture you’ll want to cozy up with.
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.
Nutrition
Calories: 297kcalCarbohydrates: 39gProtein: 8gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1779mgPotassium: 1058mgFiber: 7gSugar: 10gVitamin A: 4630IUVitamin C: 85mgCalcium: 131mgIron: 6mg
Tried this recipe?Let us know how it was!