Easy Vegan Super Green Soup Recipe
Oct 16, 2024 • Updated Nov 22, 2024
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Looking for a vibrant, plant-based dish to brighten your day? This super green soup recipe is a great way to nourish your body with wholesome ingredients while delivering big flavours. Whether you’re aiming to sneak a lot of veggies into your meals or searching for a comforting bowl of goodness, this creamy, nutrient-dense soup checks all the boxes.
Table of Contents
Why You’ll Love This Recipe
This soup is a nourishing way to enjoy vibrant ingredients that support your health. It’s packed with vitamins, minerals, and antioxidants, delivering both flavour and wellness in every spoonful. With broccoli’s immune-boosting vitamin C, spinach’s energizing iron, and potatoes for digestive-friendly fiber, this simple green soup has everything you need to feel great from the inside out.
What makes this soup even better is its flexibility! It adapts to whatever you have on hand – use zucchini or yellow squash, leafy greens, green vegetables, or swap the broth for a mushroom based version to amp up the umami. It’s perfect for any season, whether hot on a cold evening or chilled on a sunny day. For a family-friendly twist, stir in pasta or beans to make it more filling.
Add garnishes like crispy mushroom chips, a swirl of lemon zest, or a drizzle of basil pesto for an extra-special touch. These toppings enhance the flavor and make the dish look beautiful and IG worthy. This super green soup will quickly become a year round favourite – whether you’re making it for a quick weeknight dinner or meal-prepping for the week ahead, it’s a nourishing bowl of soup that’s as versatile as it is delicious.
If you enjoy this recipe, you’ll love some of the other vibrant soups from my kitchen. Try my asparagus zucchini soup, Korean radish soup, or this coconut green curry soup.
Ingredient Notes
Greens are the star of the show here, and it’s naturally vegan, gluten-free (if you double-check your broth!), and simple enough for both meal prep and a cozy weeknight dinner.
This super green soup recipe is super forgiving, so feel free to get creative! Here’s a breakdown of the ingredients and a few substitutions.
- Broccoli: A veggie rich in vitamins C and K, supporting immune function and healthy bones. Its antioxidants can also reduce inflammation.
- Spinach: This leafy green offers a boost of iron, folate, and magnesium, essential for energy production and muscle function. The vitamin K it contains helps with bone health.
- Potato: Not just a comfort food! Potatoes provide potassium, which supports heart health, and resistant starch, which aids digestion.
- Zucchini: Low in calories but high in fiber, zucchini promotes digestive health. It also contains antioxidants like lutein, great for skin and eye health.
- Leeks & Shallots: Both are part of the allium family, which has anti-inflammatory properties. These ingredients also add prebiotic fiber, promoting gut health.
- Nutritional Yeast: Loaded with B vitamins and offering a savoury, cheesy flavour, this vegan staple enhances the soup’s umami profile while supporting energy levels and metabolism.
Other Ingredients
- Extra Virgin Olive Oil: Avocado oil or coconut oil can be used if preferred.
- Celery Stalk: Fennel or celeriac can be used for variation.
- Garlic Cloves: Adjust the amount based on your preference for intensity.
- Smoked paprika: Brings a hint of smokiness and warmth; regular paprika or a pinch of cumin could be used instead.
- Red chili flakes: Adds a touch of heat. Cayenne pepper or fresh chilies can be used as substitutes.
- Kosher salt: Sea salt or pink salt can replace it.
- Vegetable broth: Mushroom broth or miso broth can be used for extra umami.
- Spinach: Swiss chard, kale, or arugula can replace it.
- Black pepper
- Dairy-free cream (for garnish): Coconut milk, coconut cream, or oat-based cream are great alternative options.
See the full list of ingredients and amounts in the printable recipe card below.
How to Make Super Green Soup
Step 1: Add olive oil to a large soup pot over medium heat. Once hot, add celery and leeks. Sauté for 2 minutes, until tender and fragrant, then add shallot, garlic, smoked paprika, chili flakes, and nutritional yeast. Sauté for another 2 minutes.
Step 2: Add broccoli, zucchini, potato and veggie broth to the pot, ensuring all the ingredients are covered. Bring to a boil and lower to a simmer until veggies are fork tender (about 7-8 minutes).
Step 3: Transfer the contents of the pot to a blender along with the spinach and blend on high until smooth. Return the blended mixture to the pot and season with salt and pepper, as needed.
Step 4: To serve, drizzle with vegan cream and olive oil if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Secrets to Success
- Using a high-speed blender guarantees the smoothest, creamiest texture.
- Don’t overcook the spinach! Add it just before blending to preserve that vibrant green colour and delicate flavour.
- Taste and add more salt or spice as needed.
- This soup freezes well, so double the batch and keep extra portions for busy days.
Serving Tips
- Add a drizzle of coconut or oat-based cream for richness, or sprinkle with toasted seeds, like sunflower or pumpkin, for extra crunch. A few homemade croutons, crispy chickpeas, or a swirl of pesto also make really yummy toppings.
- Serve alongside your favorite crusty sourdough bread or a slice of toasted gluten-free bread.
- This soup is delicious warm, but it also works chilled, especially during warmer months. Try serving it cold with a drizzle of olive oil and a side of fresh green veggies for a refreshing lunch option!
- For a more filling meal, stir in some cooked quinoa, tofu cubes, or white beans just before serving. A dollop of hummus on top can also add creaminess and plant-based protein.
- Turn leftovers into a sauce by reheating and reducing the soup slightly—it works wonderfully poured over pasta, roasted vegetables, or baked potatoes.
Storage Tips
Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Make sure the soup has cooled completely before sealing it to prevent condensation.
Freezer: This soup freezes beautifully! For best results, transfer the cooled soup to freezer-safe containers or reusable silicone bags. Leave a bit of space at the top for expansion, and it will stay fresh for up to 3 months.
Thawing and Reheating: To reheat, thaw frozen soup in the fridge overnight, then warm it gently on the stovetop over low to medium heat. Stir frequently to ensure even heating. If the soup feels too thick after reheating, just add a little water or broth to adjust the consistency.
Recipe FAQs
Absolutely! This soup tastes even better the next day as the flavours meld together. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
A slice of crusty bread or a side salad makes a lovely companion. You could also pair it with roasted vegetables or a grain bowl for a heartier meal.
Yes! This recipe is naturally gluten-free if your vegetable broth is gluten-free. Always double-check labels to be sure.
More Healthy Soup Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Vegan Super Green Soup Recipe
Equipment
- heavy bottomed pot
Ingredients
- 3 tbsp olive oil extra virgin
- 1 shallot thinly sliced
- 1 leek thinly sliced
- 1 stalk celery thinly sliced
- 5 cloves garlic roughly chopped
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast
- 1 tsp red chili flakes
- 1 tsp salt kosher, more as needed
- 1 zucchini thinly sliced
- 1 head broccoli chopped
- 1 russet potato peeled and diced
- 4 cups vegetable broth
- 4 cups spinach
- black pepper to taste
- dairy free cream for garnish
Instructions
- Add olive oil to the pot over medium heat. Once hot, add celery and leeks. Sauté for 2 minutes, until tender and fragrant, then add shallot, garlic, smoked paprika, chili flakes and nutritional yeast. Sauté for another 2 minutes.
- Add broccoli, zucchini, potato and veggie broth to the pot, ensuring all the ingredients are covered. Bring to a boil and lower to a simmer until veggies are fork tender (about 7-8 minutes).
- Transfer contents of the pot to a blender along with spinach and blend on high until smooth. Return the blended mixture to the pot and season with salt and pepper, as needed.
- To serve, drizzle with vegan cream and olive oil if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Using a high-speed blender guarantees the smoothest, creamiest texture.
- Don’t overcook the spinach! Add it just before blending to preserve that vibrant green colour and delicate flavour.
- Taste and add more salt or spice as needed.
- This soup freezes well, so double the batch and keep extra portions for busy days.
Nutrition information is automatically calculated, so should only be used as an approximation.
