Ingredients
- 2 large, peeled & diced Gold Potatoes
- 12 ounces, large chunks Broccoli
- 8 ounces, frozen Green Peas
- 1 small, diced Onion
- 2, sliced Garlic Cloves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 6 cups Low Sodium Vegetable Broth
- for garnish Fresh Parsley
Directions
This healthy green soup is a one pot meal that only requires 9 ingredients and less than 40 minutes.
A creamy and vibrant green vegetable soup is a great meal for any season but especially during the cooler months.
The soup gets it’s beautiful green color from broccoli and green peas.
Broccoli is highly nutritious and part of the cruciferous vegetables family.
This vibrant green vegetable is full of vitamins, minerals, fiber and antioxidants.
Not only do the green peas add a hint of sweetness to this soup, it’s also so flavorful.
Peas provide a good source of vitamins C and E, zinc, and other antioxidants that strengthen our immune system.
I recommend using frozen green peas as they are always available and perfectly sweet.
You can use any type of potato for this soup but my personal preference is to use gold potatoes.
Potatoes provide body and creaminess to the soup as well as make the meal filling.
Though you do not have to peel the potatoes, it is recommended for a creamy outcome.
This healthy green soup is vegetarian and vegan though you can also use chicken or bone broth as your liquid.
As for seasoning, I like to keep it simple with just sea salt and ground black pepper to allow the flavor of the vegetables to shine.
If you are feeling adventurous, a bit of paprika powder and/or ground cumin would also be a nice addition.
Add only about 1/2 teaspoons of the spices to the pot as the onion and garlic are cooking in the olive oil.
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Steps
1 Done | Get a Large Soup PotHeat a large soup pot on high heat them add extra virgin olive oil, diced onion and sliced garlic. Lower the heat to medium and sauté until translucent, about 5 minutes. To the pot, add diced potato, broccoli florets, green peas, and the broth. Season with salt and black pepper then stir to distribute evenly. Cover and simmer until the potatoes are fork tender and fully cooked, about 20 minutes |
2 Done | Blend The SoupRemove the pot from the heat then use an immersion blender and blend on low until smooth or your desired consistency. If using a high-speed blender, allow the soup to cool first then blend in 3-4 batches while allowing some heat to escape out of the lid to avoid any explosion due to too much trapped heat in the blender. |
3 Done | Serve and GarnishSoup is best served in warm bowls. To do so, quickly warm the bowls in your microwave for 30-60 seconds. Ladle the soup into the warm bowls then garnish with fresh parsley. I also like to garnish with some whole broccoli pieces, peas, and a light drizzle of extra virgin olive oil. |
