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I do not like green eggs and ham, but boy, do I like green soup! It’s easy to make, tasty, healthy, comforting and soul cleansing… Not to mention low calorie, high in vitamins, minerals and fiber, gluten free and vegan!
I know, it’s a lot to ask from a soup. But that just how I feel about this silky green soup. And I am not the only one. It’s one of the soups my husband actually requests on a regular basis…
Like most soups, the recipe is pretty flexible and customizable. But the base as described in the recipe below will give you an amazing soup. What you do from there is entirely your responsibility.
So just hear me out. Four kinds of green vegetables. A good vegetable broth. Herbs. Salt and pepper because life wouldn’t be worth living without this pair. That’s it. A pot, some heat.
And – preferably – my second favorite kitchen tools after my food processor: an immersion blender. Because that’s how it becomes so silky. Seriously, if you don’t own one yet, it’s a fairly minor investment that is sooooo worth it.
The ingredients in my silky green soup
- Broccoli. Your Mom told you broccoli was good for you. Even our 41st President knew it when he famously said “I do not like broccoli. And I haven’t liked it since I was a little kid. And my mother made me eat it”. Guess what? Even broccoli haters won’t know it’s in this soup. That’s the beauty of soups, you can sneak all kinds of things in there.
- Green beans. Also nutrient packed, especially vitamin C.
- Zucchini. One of the ultimate low-calorie foods, particularly rich in vitamin A. This is also the secret ingredient that makes the soup silky without adding any starches or cream.
- Leeks. An under-utilized vegetable in my opinion. They belong to the same family as onions, shallots, scallions, chives, and garlic. Low in calories but high in nutrients, particularly magnesium and vitamins A, C, and K and packed with antioxidants.
- Rosemary. Gives a subtle woody aroma that brightens up this soup. You can also add to your soup any other herbs you have on hand that are about to go bad.
- Vegetable broth. If you make your own, kudos to you. If not, may I recommend by secret pantry weapon? Seitenbacher Vegetable Broth is a high quality dehydrated broth that has nothing but natural ingredients.
Note that you can use frozen vegetables in this recipe if you can’t find fresh. No need to defrost them or adjust the cooking time. After 30 minutes past the boiling point, they should be just as soft as fresh vegetables.
This soups keeps up to 5 days in the refrigerator. You can also freeze leftovers in individual portions for future use.
Other recipes to try
Butternut squash red lentil soup
Silky green soup
Ingredients
- 3 cups broccoli florets (about 8 oz)
- 3 cups green beans (about 12 oz)
- 3 cups zucchini (about 12 oz or 2 medium zucchini)
- 6 cups leeks (about 16 oz or 2 medium leeks)
- 1 tbsp fresh rosemary (or 1 tsp dry)
- 1/4 tsp fresh ground pepper
- 8 cups vegetable broth
Instructions
- Wash all vegetables. Make sure you remove all grit from the leeks.
- Chop the broccoli coarsely. Cut the green beans in 2" pieces. Slice the zucchini. Thinly slice the leeks (both white and green part).
- Place all vegetables in a pot and press down gently to pack them a bit. Add rosemary and pepper
- Add just enough broth to barely reach the top of the vegetables (about 8 cups)
- Cover, bring to a boil over medium high heat, then reduce and simmer for 30 minutes.
- When the vegetables are tender, blend with an immersion blender until smooth. Adjust seasonings if needed.
Amazing flavor!