Green Vegetable Soup. This Super Green Vegetable Soup is packed with nutritious vegetables like leeks, zucchini, green beans, herbs and leafy greens! The perfect healthy weeknight dinner and one of our favorite ways to. This Green Vegetable Soup is smooth and creamy and loaded with spring greens.
In our Green Vegetable Soup, we pair them with Lemon-Basil Pesto to provide a little taste of spring, even in cooler months.
This soup is only the start, but I knew when I made it that I had to share this recipe as the first recipe of the year.
It's literally one of the cleanest recipes I've ever made, but also warming, cozy and delicious.
You can cook Green Vegetable Soup using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Green Vegetable Soup
- Prepare 3 cups of Vegetable Stock *OR Stock of your choice.
- You need 1/2-1 of Onion.
- It's 1 of Potato.
- It's 2-3 of cupfuls Green Vegetables.
- It's 1 of Bay Leaf.
- You need of *Today I added Broad Beans, Broccoli, Green Beans and Frozen Chopped Spinach.
- You need of Salt & Pepper.
- You need of Cream to serve *optional.
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Green Vegetable Soup instructions
- Cut all vegetables into small pieces. If you add Broad Beans, peel and discard skins..
- Place Vegetable Stock (OR Stock of your choice) in a large saucepan and add Green Vegetables as much as you can cook in the stock..
- Add Bay Leaf and bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until vegetables are tender. Cool slightly..
- Remove the Bay Leaf. Using a stick blender, make it smooth. Season with Salt & Pepper as required..
- Drizzle with Cream and enjoy with nice crusty bread..
Take a hands-off approach by simmering. So, you may think this green vegetable soup is a little crazy. Be the first to review this recipe. This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use.
