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–+ servings
A bowl of vegan green soup has been garnished and plated in a white bowl. The bowl rests on a white surface.
4.08 from 142 votes

Super Simple Very Green Soup

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 2-3 teaspoons minced ginger (to taste)
  • 2 medium yellow potatoes, peeled and roughly chopped (about 12oz/360g)
  • 4 cups vegetable broth
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 heaping cups green vegetables, such as: roughly chopped green cabbage, broccoli florets and/or stem pieces, chopped asparagus, chopped zucchini, chopped bok choy (fresh or frozen and defrosted)
  • 4 cups stemmed and roughly chopped leafy greens, such as: roughly chopped kale, Swiss chard, beet greens, or spinach
  • 1/2 cup cashew cream (substitute 1 cup unsweetened soy or oat milk for the 1/2 cup cashew cream and 1/2 cup water)
  • 1/2 cup water
  • For serving: white beans, cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.

Instructions

Prepare ingredients

  • Wash, chop, and prep your vegetables. If using frozen vegetables, defrost them according to instructions.
    Chopped vegetables and greens are in clear, glass bowls, resting on a white surface.

Sauté onions

  • Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Sauté the onion for 5 minutes, stirring frequently, or until the onion is soft and translucent.
    A gray pot is being used to sauté chopped onions and garlic.
  • Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
    A gray pot is being used to sauté chopped onions and garlic.

Add the soup ingredients

  • Add the potatoes, salt, and broth to the pot. Bring to a boil. Turn the heat to low. Cover and simmer for 10 minutes, or until the potatoes are fork tender.
    A large white pot holds hot broth and potatoes.
  • Add the broccoli or other green vegetables to the pot. Re-cover and continue simmering for 10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
    A large, gray pot is filled with broth, potatoes, and leafy greens.
  • Use an immersion blender to purée the soup till smooth. Alternatively, transfer the soup to a blender in batches to puree thoroughly, then return the soup to the pot. Stir the cashew cream and water or 1 cup of unsweetened plant milk into the soup. Season to taste with salt and freshly ground black pepper as needed; the saltiness will depend on your preferences and how salty your vegetable broth is.
    A large, gray pot holds a warm green soup.
  • Serve, with toppings of choice.

Video

https://youtu.be/TpJiFHdN07A