Silky green soup

5 from 4 votes

This silky green soup is easy to make, tasty and comforting... But also low cal, high in vitamins, minerals and fiber, gluten free and vegan!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: easy, stove-top

Servings:

Calories: 88kcal

Author: Veronique Eichler

Equipment

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.

Notes

This soups keeps up to 5 days in the refrigerator. You can also freeze leftovers in individual portions for future use.

You can use frozen vegetables in this recipe. 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.

Nutrition