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Home » Recipes » Soups

Super Green Vegetable Soup

Published: Apr 23, 2019 · Modified: Oct 5, 2020 by Lexi

2.8K shares
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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 get a few extra servings of greens.

Overhead view of 5 bowls of super green vegetable soup with spoons on white background

This soup has become on of our absolute favorites for a few reasons:

  • True to its name, it's super green. Said green ingredients include leeks, peas, zucchini, celery, green beans, cilantro, parsley, kale and spinach. Oh, plus there's a delicious herbed oil on top made with extra green herbs. Basically a week's worth of greens in one recipe!
Overhead view of green herbed oil in a small white bowl surrounded by fresh herbs
  • Despite its green-ness, it actually tastes good. No, seriously! I'd rather eat this over sautéed kale any day of the week. It's especially delicious topped with some vegan (or regular) parmesan-style cheese and black pepper. Even the boys (ok, men) in our family loved it, and they're extra picky!
  • It's a great way to use up produce odds and ends. You can use whichever green veggies (or non-green veggies) you have on hand!
  • This soup is light enough to eat on a warm spring or summer evening - who says soup is just for winter?
Close up Overhead view of pot of green vegetable soup with green peas

Side note, but still related: every Thursday, my mom teaches a healthy cooking class at our local Gilda's Club. Gilda's Club is a cancer support organization that provides counseling, support, activities and special programs for cancer patients and their families.

It's a fantastic, supportive community and my mom has had the opportunity to share her knowledge with many people that truly want to improve their diets.

Every week, she chooses a different subject/food group to focus on. Two weeks ago, she chose healthy green soups, which is how she came up with this recipe idea! Everyone in the class loved the recipe so much that we decided to publish it for you guys, too.

Close up overhead of vegetable soup topped with vegan parmesan cheese in a gray bowl

Another bonus: this super green vegetable soup can be ready in just under 30 minutes, including prep time! It also makes great leftovers for the next day's lunch. I added in some spicy chicken sausage for my husband and he loved it - feel free to add some if you're not vegan/vegetarian. We love recipes that we can easily adapt for the entire family!

Side view of super green vegetable soup in a bowl with spoon

I'm not sure about you guys, but we make soup all the time! It's just so easy to throw together and it's a great way to get lots of veggies. Here are a few of our favorites:

  • Asparagus and Spring Pea Soup - perfect for April and May!
  • Cheesy Broccoli Soup (Vegan). Perfect for any time of the year, especially for those with picky kids.
  • White Bean Kale Soup - easy, filling, a little spicy, and always delicious!
Overhead view of bowls of green vegetable soup on white background
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Super Green Vegetable Soup


★★★★★

5 from 1 reviews

  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan
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Description

This Super Green Vegetable Soup is packed with nutritious vegetables like leeks, zucchini, green beans, herbs and leafy greens! We've also added in chickpeas for extra plant-protein and a herbed oil drizzle to top it off. 


Ingredients

Scale
  • 3 tbsp olive oil
  • 1 ¼ cup leeks, finely chopped
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 small zucchini, diced
  • ¾ cup green beans, trimmed and cut in thirds
  • ¾ cup fresh or frozen peas
  • 3 tbsp fresh cilantro, chopped
  • ⅓ cup fresh parsley, chopped
  • 1 ¾ - 2 teaspoon fine kosher salt (taste as you go)
  • ¾ tsp freshly cracked black pepper
  • 6 cups low sodium vegetable broth
  • 1 tbsp freshly squeezed lemon juice
  • 4 cups leafy greens of choice (we used half kale, half spinach)
  • 2 15. oz cans garbanzo beans

Herbed Oil: 

  • ⅓ cup vegan parmesan-style cheese, grated (can sub with 2 tbsp nutritional yeast) 
  • 3 tbsp fresh parsley
  • 1-1 ½ tablespoon fresh basil
  • ⅓ cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp agave syrup
  • ¼ tsp fine kosher salt
  • ¼ tsp ground black pepper

Instructions

  1. Heat a large pot over medium and add oil. 
  2. Add leeks and garlic and sauté about 5 minutes, stirring often. Add celery, zucchini, green beans and peas and stir. After a minute or two, add in cilantro, parsley, salt and pepper.
  3. Add vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
  4. After 20 minutes, add in lemon juice, leafy greens and garbanzo beans and cook a few more minutes, until greens are wilted. 
  5. Meanwhile, add all herbed oil ingredients to a blender or food processor and blend until smooth and well incorporated. 
  6. Serve soup with a drizzle of oil over top and enjoy!

Notes

You can use any green vegetables you have on hand. We used about 4 cups total (celery, zucchini, green beans and peas).

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 381
  • Sugar: 5.5 g
  • Sodium: 1872.2 mg
  • Fat: 24.3 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 9.3 g
  • Protein: 9.9 g
  • Cholesterol: 0 mg

Keywords: super green vegetable soup

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Reader Interactions

Comments

  1. Tess Tavener Hanks

    February 17, 2020 at 8:22 am

    Love this recipe! Plus it’s incredible blended too!!

    ★★★★★

    • Lexi

      February 17, 2020 at 8:52 am

      Thank you so much, Tess! We're so glad you love this recipe!

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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