Easy Vegan Super Green Soup Recipe
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.
Servings: 6 servings
Equipment
- blender
- 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.