Super Healthy Green Soup
This super-healthy green soup is packed with vitamins and minerals, making it a nutritious addition to your daily diet. To boost your immunity, try this healthy green soup, especially when someone in your family is sick. This green soup is not just healthy but delicious as well! With a medley of vegetables, herbs, and other healthy ingredients, this soup offers you a scrumptious way to get the nutrition your body needs. The super healthy green soup can be easily prepared in a few minutes and also requires fewer ingredients. So, let’s make this nutritious, tasty, and easy-to-make soup today! The vibrant color of the super green soup is sure to delight your taste buds and warm your stomach.
What makes this soup super healthy?
This immunity-boosting green soup is full of vitamins, minerals, and antioxidants. It’s super healthy and perfect for the winter months! The soup is made with broccoli, spinach, and other green vegetables. It’s then blended with spring onion, garlic, and fresh cream to create a creamy and flavorful soup. This green soup is a powerhouse of nutrition and makes for a perfect meal when you are looking for something light yet filling. It is super easy to make and can be ready in under 30 minutes. This soup is also vegan and gluten-free, making it a great option for those with dietary restrictions. So, what makes this green soup so healthy? Let’s take a look at some of the ingredients that make this soup a nutrient-dense powerhouse.
Ingredients needed to make immunity boosting green soup
You can use any green vegetable you want and even skip any vegetable based on your preference. This soup is ideal for vegans and those with dietary restrictions.
olive oil—you can use coconut oil or ghee in place of olive oil.
Vegetable broth —you can use chicken broth instead of vegetable broth if you prefer.
Green peas—it’s better to use fresh green peas rather than frozen.
Baby spinach—avoid using darker and larger spinach leaves as they are more bitter than baby spinach leaves.
Broccoli—fresh broccoli florets are best for this recipe. Cut the broccoli florets into small pieces.
Green spring onion—finally chop the green spring onion. If you don’t have it, then use white onion. You can also use both in the recipe. I prefer adding both.
Cumin seeds—roasted black cumin seeds will add a nutty and slightly smoky flavor to the dish.
salt and pepper
Fresh cream—cream is a great addition to the dish as it adds an extra richness that helps round out the flavors of the other ingredients.
Zucchini—it is truly a great addition Zucchini adds an extra layer of flavor, color, and texture to the dish that really ties all the other ingredients together.
Mint and parsley leaves—mint and parsley leaves will be added last for extra flavor, richness, and aroma to the green soup.
Other green options— you can add kale, celery stems, or any other green vegetables of your choice.
Garlic cloves— chop the garlic cloves or cut it into thin slices before roasting.
How do you make a nutritious green soup?
In a pan, add olive oil along with chopped spring onion and sliced garlic. You can also use white onion instead of spring onion, or even both. I use spring onions because they cook quickly and add freshness to the dish. Now is the right time for seasoning. Add salt and pepper. Meanwhile, chop the remaining vegetables.
Cut the broccoli. Remove its florets so that you can add as much greenish color as possible to your dish.
As spring onions soften, add green peas and fry them, then add broccoli florets. Green peas will help thicken the soup and also add sweetness to it. Stir it constantly on low heat until the broccoli turns a light brownish color.
Cut the zucchini into small cubes. Thoroughly wash baby spinach. Fry these for 2 to 3 minutes in the pan. Also, don’t forget to add cumin seeds with the zucchini. Grounded black cumin seeds add a very nice, nutty flavor to the dish. It goes very well with zucchini.
Finally, add the vegetable broth and cook everything on a low heat until the broccoli is soft, and everything is cooked properly.
Use a hand blender to blend all the ingredients thoroughly. If you don’t have a hand blender, use a stand blender. Add all the ingredients, along with mint and parsley leaves, to the mixer jar and blend.
Cook for a few minutes more on low heat until the desired consistency is reached. At last, add cream to it and mix well.
Serve hot in a bowl. Drizzle some cream on top or extra virgin olive oil. Remember to serve with garlic bread on the side. Enjoy!
What should I serve with green soup?
healthy green soup can be served with a variety of accompaniments, such as low carb garlic bread, garlic cauliflower bread, and anything else you like.
One of the best things to serve it with is olive -toasted brown bread or even white bread. Cut the bread pieces into cubes, and in a non-stick pan, add one tablespoon of olive oil and toast these small bread cubes.
Toast the bread cubes until they are golden brown and crispy. Turn the flame off and let it cool down. Serve with soup. Top the soup with these crisp and crunchy bread cubes.
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Super Healthy Green Soup
Ingredients
- 2 tbsp olive oil
- a bunch of spring onions
- 500 grams baby spinach
- 300 grams peas
- 200 grams broccoli florets
- 1.5 liter vegetable stock
- handful of mint leaves and parsley
- 1 tsp cumin seeds powder
- salt and pepper according to taste
- 2-3 tbsp fresh cream
- 1/2 cup zucchini, chopped
- 2-3 garlic cloves
Instructions
- To make a super healthy green soup, start by heating olive oil in a pan and adding chopped spring onion and sliced garlic.
- Season with salt and pepper, then chop the remaining vegetables.
- When the spring onions have softened, add green peas and fry them before adding the broccoli florets. The peas will help thicken the soup and add sweetness to it. Stir everything together on low heat until the broccoli turns a light brownish color.
- Next, cut the zucchini into small cubes and thoroughly wash some baby spinach. Fry them for a few minutes in the pan, along with cumin seeds for added nuttiness. Grounded black cumin seeds work well with zucchini.
- Now, add the vegetable broth and cook everything on low heat until the broccoli is soft and everything is cooked properly. Use a hand blender to blend all the ingredients thoroughly, or a stand blender if you don't have a hand blender.
- Add mint and parsley leaves to the blender and blend everything together.
- Cook for a few more minutes on low heat until the desired consistency is reached. Lastly, add cream to the soup and mix well. Serve hot in a bowl, drizzled with extra virgin olive oil or cream. Don't forget to serve with garlic bread on the side. Enjoy your green soup!