It is DAY 7 of "I LOVE Vitamix" month in honour of my fabulous Vitamix Giveaway!

This is a very short post today as I just picked up my surrogate sister, Kat from the airport. She was one of my best friends in high school when I lived in Singapore, and when her parents moved to Indonesia, she remained as a boarding student and my parents were her guardians. She became part of our family and will always think of her as my second sister. She is a Qantas flight attendant and manages to snag the odd trip to L.A. So time is of the essence and I want to soak up every single second with her! It is also my last weekend with my parents before they fly home to Australia. BOO! I am dropping Kat, mum and dad all off at LAX on Sunday night.....yes....imagine me crying all the way home! Thank goodness for "Love Songs On The Coast", which always adds a much needed sappy dramatic element to the journey back home on the 405! 

Kat loves my soups so I made a batch of her favourite green vegetable soup to feed her for breakfast when she got off her long 14 hour flight. So I thought it only fitting that I share it with you today.

So here it is. Vitamix Recipe #7: Creamy Vegan Green Vegetable Soup. This creamy soup is quick, easy, loaded with green veggies, and tastes absolutely scrumptious. Just throw everything in the pot, simmer, blend, and devour. This soup makes a fantastic quick easy healthy allergy friendly meal served with quinoa, millet, buckwheat, amaranth, or a piece of crusty gluten free bread. The raw nuts are completely optional, as the soup is rich and creamy without them. I just like to offer them as an addition, because I think they add a depth of flavour and texture that elevates this soup from great to spectacular! 

I will say that if you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water. 

Anyway, "nuff said". This soup is delicious! Give it a blend up and let me know what you think. 

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Creamy Green Soup

  • 8 cups vegetable broth (I use Massel)
  • 4 cups broccoli (about 1 head of broccoli)
  • 4 cups green beans (about 24 green beans)
  • 2 cups roughly chopped zucchini (about 2 zucchini)
  • 2 cups yellow squash roughly chopped (about 2 squash)
  • 1 cup chopped brown onion (about 1 medium onion)
  • ¼ cup chopped celery (1 rib)
  • ¼ cup raw macadamias or blanched raw almonds, soaked
  • 1/8 cup freshly chopped garlic (about 4-5 cloves)
  • 2 Tbsp olive oil or grapeseed oil
  • ½ tsp Celtic sea salt
  1. Saute the onions and garlic with a bit of the oil for a couple of minutes until soft and translucent.
  2. Add in the celery, zucchini and squash and saute for a few more minutes.
  3. Add in the green beans, broccoli and vegetable broth and bring to the boil.
  4. Simmer for about 20 minutes.
  5. Puree in batches in your blender (I use a Vitamix).
  6. Serve topped with ball of grain or with a slice of gluten free bread. 

Tips!

What Is A Grain Ball?

I like to supplement a bowl of blended soup with a scoop of cooked grain (day-old is best, as it sticks together). I prefer the protein-rich grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not gluten-free) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavor.

I love this soup!  It makes for a good alternative to smoothies for breakfast in the colder climate.

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Kitty Piggy
I agree!
In fact, I just had a bowl for breakfast this morning!
LOVE soup in the morning!!!
SO great to have you here.
I have been enjoying your comments here and on Facebook.

If this soup is anything like your other soup recipes on here then I am sold! Enough said!. Can’t wait to try this one! Your soups are amazing Tess. OInk! :-)

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I am on stage one of the body ecology diet. Can I leave out the nuts? It is my understanding that they are not allowed.
Thanks!

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Hey Lindsey,
The nuts are totally optional and the soup tastes absolutely delicious without them.
Isn’t Body Ecology AMAZING?
I owe my health to that eating regime.
Are you feeling better?
I would love to hear how you are doing :)

Loved this soup!  Super easy to make, and I agree about it being a great cold, morning soup.  I didn’t have any veggie broth on hand, and used filtered water with cilantro and parsley, and it still tasted great!  Reminds me of another broccoli soup that I love!  Will definitely make again!

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This soup is so simple and yet really nourishing and tasty. So glad you enjoyed it.
Putting the cilantro and parsley in is a wonderful addition! Thanks for sharing :)

It’s time to replace salads with soups as it’s getting brrr-cold, about to start my Sunday batch cooking with this soup!

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Great!
Can’t wait to hear what you think :)
I am heading back to Australia in a few weeks.
Can’t wait to make some yummy soups with my family.

this soup is. SO. GOOD. i added some fresh basil and used almonds instead of cashews. i cant wait to eat it all week long!
thank you!

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Yes, almonds are AMAZING in this soup, and a lot more alkaline and healthy. So glad you enjoyed this soup.

This soup was so unbelievably delicious and easy to make.  I used the cashews and ate for lunch with a scoop of quinoa.  Perfect for this freezing Wisconsin weather.

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I am so glad you enjoyed it. Try the Cream of Cauliflower and the Cream of Spinach soup. SOOO good too.

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