Vegan Creamy Green Soup

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender

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 favorite green vegetable soup to feed her for breakfast when she got off her long 14-hour flight.

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 flavor and texture that elevates this soup from great to spectacular.

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

Vegan Creamy Green Soup

Vegan Creamy Green Soup

Serves 6 to 8 45 MINS
  • 2 tablespoons grapeseed oil or extra-virgin olive oil
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 cup diced celery
  • 2 cups roughly chopped zucchini (about 2 zucchini)
  • 2 cups chopped cauliflower florets
  • 7 cups vegetable broth
  • 4 cups (480g) halved green beans
  • 4 cups broccoli florets (about 1 head of broccoli)
  • 1/4 cup blanched slivered almonds, soaked
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon fresh lemon juice, plus more to taste 
  1. In a large pot over medium-high heat, warm the oil and saute the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onions are soft and translucent. Add in the celery and zucchini, and saute for about 5 minutes until softened. Add the cauliflower and vegetable broth, and 1/2 teaspoon salt, and increase the heat to high and bring to the boil. Reduce the heat to medium, and simmer, uncovered, for about 10 minutes until the cauliflower is just softened. Add the broccoli and remaining 1/4 teaspoon of salt, and simmer for 3 to 5 minutes further until the broccoli is al dente but still vibrant green. Remove the pot from the heat, stir the almonds, and allow them to soak in the soup for about 10 minutes while the soup cools a bit.
  2. Transfer the soup to your blender in batches and blast on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the pot and warm over low heat. Season with salt and pepper to taste, and stir in the lemon juice.
  3. To serve, ladle the soup into bowls, and serve with a scoop of cooked grain or a piece of crusty bread.

Photo by Trent Lanz; styling by Alicia Buszczak


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