Green Vegetable Soup
This vibrant green vegetable soup combines broccoli, kale, spinach, and parsnips into a smooth, nutrient-packed bowl designed to nourish and comfort when you're feeling under the weather.
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This vibrant green vegetable soup combines broccoli, kale, spinach, and parsnips into a smooth, nutrient-packed bowl designed to nourish and comfort when you're feeling under the weather.
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Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened.
Add the sliced parsnips and a pinch of sea salt. Cook for about 8 minutes, stirring occasionally, until tender.
Stir in the minced ginger and garlic and cook for another 2 minutes until fragrant.
Remove about a cup of the cooked vegetable mixture and set it aside for garnish later.
Pour water into the pot and add both types of bouillon base. Stir to dissolve and bring the mixture to a simmer.
Add the broccoli florets and cook for 5 minutes.
Add the kale and collard greens. Reserve a small handful of each, finely chopped, for the garnish. Cook for 1 minute until the greens in the pot begin to wilt.
Add the cannellini beans, reserving about half for the garnish. Cook for 1 more minute.
Turn off the heat. Add the spinach and Italian parsley, stirring to wilt them in the residual heat for about 1 minute.
Carefully transfer the soup to a high-powered blender. Do not overfill. Blend on high speed for about 1 minute until completely smooth.
To preserve the vibrant green color, immediately pour the blended soup into a metal bowl set over an ice bath to cool it down quickly. Stir occasionally.
In a small pan, gently warm the reserved onion/parsnip mixture with the reserved chopped kale, collard greens, and beans.
To serve, place a scoop of the textured vegetable and bean mixture in the bottom of a bowl. Ladle the green soup over the top.
Garnish with a drizzle of olive oil and a crack of fresh black pepper, if desired.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months; reheat on the stovetop and thin with water or broth as needed.
blender
Yes. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, adding water if needed to reach desired consistency.
Celery root, cauliflower, or potato work well as swaps. They provide similar body without changing the green vegetable focus.
A standard blender works fine. Blend in batches if needed, and ensure greens and softer vegetables are fully cooled before blending for safety.
Blend in 1/4 to 1/2 cup coconut milk, cashew cream, or silken tofu after cooking for a silky texture.
Yes. Frozen vegetables work well and may cook slightly faster. No need to thaw before adding to the pot.
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