A wonderfully fresh soup full of green goodness – broccoli, kale, spinach, peas, leeks + so much more!
This recipe is wholly inspired by the Marks & Spencer Super Green Soup I used to enjoy on the regular. Since it’s not vegan, I had to make my own version. After taking a bit of a sneaky look at the ingredients, I’ve attempted to recreate it here… and it’s not too shabby at all!
It’s also souper (see what I did there?) easy to make. And like, really, really pretty good for you. Which is a rare quality for a recipe here on this blog.
I’m a bit of a weirdo and find myself craving terribly unseasonable foods. For example, this week in Belfast, we probably experienced some of the hottest temps we’ve had all summer – and what do I crave for dinner? Oh, just a soup. Cool, brain. Or belly. Whichever of you decided to malfunction.
Since it seemed super inappropriate to go all in on a hearty soup (like potato and leek) I thought I best keep it fresh. Something that would please my bod and feed it some nutritious goodness.
So I went GREEEEEN. Like so green. Isn’t it vibrant? Such a pretty soup. It’ll probably win Miss Soup United Kingdom 2019. You heard it here first, folks.
Look, look, look. In case you thought I went completely insane – I did add a little touch of the naughty to this dish with a cheesy toast side. It’s all about balance, innit?
If you give this soup a go, let me know how you get on in comments. I like to hear what you lovelies think!
Want more like this? Try…
Moroccan Spiced Cauliflower Soup
Easy Vegan Potato & Leek Soup
Roasted Pumpkin Soup
Rustic Kale & White Bean Stew
Vegan Super Green Soup
Ingredients
- 1 tbsp Olive Oil
- 1 tbsp Vegan Butter
- 1 Leek Sliced
- 1 Onion Diced
- 1 Celery Stalk Sliced
- 3 Garlic Cloves Minced
- 1 inch Ginger Grated
- 1 tsp Turmeric
- 1 Litre Vegetable Stock
- 1 large Potato peeled and diced
- 1 head of Broccoli
- 150 grams of leafy greens Kale or Spinach
- 200 grams Frozen Peas
- 125 ml Almond Milk
- Pinch of Salt and Pepper
To Serve:
- A Swirl of Soy Yoghurt optional
Instructions
- In a large saucepan over medium-high heat, melt the olive oil and vegan butter together.
- Add onion, leek, celery, garlic and ginger – sauté until the onions are turning translucent.
- Sprinkle the turmeric over the onion mixture and cook for a further 30 seconds until fragrant.
- Remove the stalks from the broccoli florets (set the bushy top of the floret to the side for later) and then add to the pan along with the diced potato. Combine everything well.
- Pour in the vegetable stock and bring to the boil. Reduce heat to a simmer and allow to bubble away for 15-20 minutes – or until potato is fork tender.
- Add the remaining broccoli head to the pan along with your leafy greens. Cook for a further 5 minutes – then add the peas and cook for another 1 minute.
- Remove the pan from the heat. Use an immersion blender to blitz everything together until there are no large chunky bits remaining.
- Pour in the almond milk and mix through well. Taste and then season with salt and pepper as desired.
- Serve with a little swirl of soy yoghurt… and maybe some cheezy bread!
Recipe inspired by the M&S Super Green Soup and Stuck in the Kitchen‘s Super Green Soup.
Pin this Super Green Soup recipe for later!
