Limiting grocery trips to once a week often leaves my fridge with some sad, droopy veggies by the weekend. With a few wilted leaves of kale, celery sticks, and a lonely zucchini, it can be tough to use everything up. I dislike wasting produce, especially now, so I’ve created this vibrant green vegetable soup that’s become my Sunday cooking ritual. It answers the daily lunch dilemma many of us face while working from home. I often enjoy it for lunch multiple days in a row, and it always satisfies.
This soup is an excellent way to incorporate a ton of green vegetables into one incredibly tasty meal, making it an immunity-boosting gem. We could all use that boost right now!
Additionally, it helps clear out that produce drawer. Read on for tips on making this soup, ways to adapt it with the veggies you have, and the recipe card at the end. Get ready to feel really good with this refreshing soup.
One key aspect of this soup is that you can modify the ingredients for equally tasty results. I prefer to use all green veggies for a stunning color. Think asparagus, broccoli, spinach, kale, sugar snaps, and celery — the possibilities are endless! If you want to add in some carrots or bell pepper, go for it.
Frozen veggies work well too. If, like me, you stocked up on them during quarantine, throw them in! I've successfully used frozen broccoli and spinach in this recipe — just reduce the quantities for the spinach (check the recipe card below for guidance).
Soaked cashews are the secret ingredient that gives this soup a creamy texture. I keep a jar of raw cashews soaking in my fridge, and I toss them into soups and smoothies for a delicious vegan richness.
When making a vegetable soup, it’s crucial to include plenty of spices, herbs, and flavor enhancers like onions and garlic to create a satisfying depth of flavor. In this soup, I've incorporated all of those plus ginger for its warm spice and numerous health benefits, as it’s a powerful antioxidant. Since this is a blended soup, you can chop the veggies coarsely; everything gets blended later, which is perfect for someone like me who prefers not to spend time mincing garlic.
Like most soups, this one shines with enticing toppings for both color and texture. We eat with our eyes first, and no one wants a dull green purée. Get creative with toppings! Consider nuts, seeds, fresh herbs, a dollop of yogurt, or even some parmesan or goat cheese for a twist. Now, let’s talk storage! This soup yields a generous batch, and I keep it in jars in the fridge for up to five days, gently reheating it on the stove or in the microwave.
There’s nothing quite like having a jar of this soup in the freezer for a quick, healthy meal or to share with a friend feeling under the weather. It can be stored in the freezer for two months, and you can thaw it overnight in the fridge when you're ready to eat. I often double the recipe to ensure I have extra for later.
Scroll down for my recipe for this Green Vegetable Soup. I'd love to hear your thoughts in the comments if you give it a try! If you make any variations with different veggies or spices, share your version too!
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Description
This is my favorite Sunday soup that keeps me feeling great all week.
Ingredients
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1/2 onion, chopped
- 3 cloves of garlic, sliced
- 6 asparagus spears, trimmed and cut into 2” pieces
- 2 cups broccoli (fresh or frozen), cut into bite-sized pieces
- 1” piece of ginger, peeled and sliced
- 4 cups fresh spinach (or 1/2 – 1 cup frozen spinach)
- 1 cup cashews, soaked in water overnight or for at least 4 hours
- 1/2 cup any soft fresh herbs you have – parsley, cilantro, basil, mint, dill, chives — I love a mix
- 1/2 tablespoon coconut oil
- Zest and juice of 1 lemon or lime
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth
Instructions
- Before you begin, ensure your cashews have been soaking for at least 4 hours.
- In a large pot or Dutch oven, heat the oil over medium heat and sauté the onion and garlic for a few minutes until soft. Add asparagus, broccoli, ginger, spinach, and cashews, cover, and cook gently over medium-low heat until the vegetables are tender.
- Transfer everything to a blender or food processor, then add the coconut oil, lemon zest and juice, salt & pepper, and broth. Blend into a chunky purée. If you want a thinner soup, add more broth; I prefer mine thick.
- Serve topped with chopped nuts, seeds, nutritional yeast, diced avocado, fresh herbs, or anything that looks delicious!
*This soup is tasty in the fridge for up to a week and freezes well for two months.
