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Healthy Green Soup

A quick and creamy one-pan soup packed with vibrant greens, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 head Broccoli Chopped into bite-sized pieces
  • 1 head Cauliflower Chopped into bite-sized pieces
  • 1 medium Zucchini Chopped into bite-sized pieces
  • 1 cup Kale Fresh, roughly chopped
  • 2 cups Spinach Fresh
Flavoring and Cooking
  • 2 tablespoons Olive oil For roasting vegetables and garnishing
  • 1 tablespoon Lemon juice Freshly squeezed
  • 4 cups Vegetable broth Use more if needed for desired consistency
  • to taste Salt Season gradually
  • to taste Pepper Season gradually
  • 1 tablespoon Herbs Like parsley and thyme

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Chop the broccoli, cauliflower, and zucchini into bite-sized pieces.
  3. Toss the vegetables with olive oil, salt, and pepper, and spread them out on a sheet pan.
Cooking
  1. Roast the veggies in the oven for about 25-30 minutes, until they’re tender and slightly browned.
  2. In a blender, combine the roasted vegetables with kale, spinach, herbs, lemon juice, and vegetable broth.
  3. Blend until smooth, adding more broth if necessary to reach your desired consistency.
  4. Season to taste and serve warm.

Notes

This soup keeps well in the fridge for about 3-4 days. For freezing, store in airtight containers for up to 3 months. To reheat, microwave or warm gently on the stove. Pro Tip: Don't skip roasting those veggies; it's where the magic happens!