In the midst of chilly weather or whenever you’re in need of a comforting boost, this Get Your Greens Soup is your go-to recipe. Perfect for those looking to increase their vegetable intake in a delicious way, this soup blends a variety of greens with the creaminess of cashew cream and the heartiness of potatoes.
It’s a flexible recipe that encourages the use of any green vegetables you have on hand, such as green cabbage, broccoli, zucchini, and kale, making it not only a healthful choice but also an easy one for any day of the week.
How to Prepare Get Your Greens Soup
- Prep Your Veggies: Start by washing, chopping, and prepping your vegetables. If you’re using frozen veggies, make sure they’re defrosted according to the package instructions.
- Sauté Onions: In a large stock or soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent, ensuring frequent stirring.
- Add Garlic and Ginger: To the sautéed onions, add the minced garlic and ginger. Cook for another minute until the garlic is very fragrant.
- Simmer Potatoes: Incorporate the potatoes, kosher salt, and vegetable broth into the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 10 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Cook Green Vegetables: Add your choice of green vegetables to the pot. Re-cover and continue to simmer for another 10 minutes, or until these vegetables are tender.
- Wilt the Greens: Stir in the leafy greens, cover the pot, and simmer for an additional 5 minutes, or until the greens have wilted and turned a vibrant green.
- Blend to Smoothness: Using an immersion blender, purée the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a stand blender to purée, then return it to the pot.
- Finish with Creaminess: Mix in the cashew cream and water, or substitute with 1 cup of unsweetened plant milk. Season the soup with additional salt and freshly ground black pepper to taste.
- Serve with Toppings: Enjoy this nurturing soup with your choice of toppings, such as white beans, cooked rice, quinoa, toasted chickpeas, or fresh herbs for added texture and flavor.
Get Your Greens Soup
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 2-3 cloves garlic minced
- 2-3 teaspoons minced ginger
- 2 medium yellow potatoes
- 4 cups vegetable broth
- kosher salt to taste
- freshly ground black pepper to taste
- 2 cups green vegetables
- 4 cups stemmed and roughly chopped leafy greens
- 1/2 cup cashew cream
- 1/2 cup water
- For serving: white beans, cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.
Instructions
- Vegetable Preparation: Begin by thoroughly washing and chopping all your vegetables. If you're using any frozen vegetables, ensure they are thawed according to the package's instructions.
- Onion Sautéing: Place a large soup pot on medium heat and pour in the olive oil. Add your chopped onions to the pot and cook them until they become soft and clear, which should take about 5 minutes. Stir them often to ensure even cooking.
- Garlic and Ginger Addition: Next, introduce the minced garlic and ginger to the pot with the onions. Continue to cook for an additional minute, allowing the garlic to release its aroma.
- Potato and Broth Simmering: Add the chopped potatoes, a pinch of kosher salt, and the vegetable broth to your pot. Raise the heat until the mixture begins to boil, then reduce to a simmer, cover, and let it cook for about 10 minutes or until you can easily insert a fork into the potatoes.
- Adding Green Veggies: After the potatoes are tender, mix in your chosen green vegetables. Place the lid back on the pot and let it simmer for another 10 minutes, ensuring the veggies become tender but still retain some texture.
- Incorporating Leafy Greens: Stir the chopped leafy greens into the pot, cover it, and allow it to simmer for 5 more minutes. The greens should brighten in color and become tender.
- Soup Blending: Use an immersion blender to purée the soup until it's completely smooth. If you don't have an immersion blender, you can puree the soup in a regular blender in batches, then return the smooth soup back to the pot.
- Creamy Finish: Stir in the cashew cream and water, or if you're substituting, add 1 cup of unsweetened plant milk. Adjust the seasoning with more salt and freshly ground black pepper according to your taste preference.
- Ready to Serve: Your Get Your Greens Soup is now ready to enjoy. Serve it hot with any combination of suggested toppings for a nutritious and satisfying meal.
How to Store Get Your Greens Soup
This Get Your Greens Soup stores beautifully, making it perfect for meal prep or those days when you need a quick, nutritious meal. Allow the soup to cool to room temperature before transferring it to airtight containers. It can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, simply warm the soup over medium heat on the stove, stirring occasionally, or heat it in the microwave, stirring every minute to ensure even warming. If the soup has thickened upon storage, adjust the consistency with a little water or vegetable broth when reheating.