Super Healthy Green Soup [vegan]

Healthy Green Soup via Queen of Quinoa

Another day that I intended to post about my healthy fish taco recipe, but something came up that was even better (and healthier!). I’m sure you already know, I have a slight obsession with green smoothies. I have one every single morning. But I’m here to say, there might just be a new green machine in my life.

My newest green obsession – this super healthy (and vegan) green soup.

To me, this super-duper green soup is simply genius. Not only is the color sensational, but the fact that each bite of soup is packed with nutrients and is incredibly tasty, would sway even a vegetable-hater’s mind. [Side note: I've never actually met a vegetable-hater in my life - aside from a picky 5-year-old - but I'm sure they would still love this soup]

Healthy Green Soup via Queen of Quinoa

Winter in Vermont = soup. This much you know. I’ve shared numerous soup recipes, each post griping about the bone-chilling cold, whining about how much I hate winter. But it wasn’t until yesterday that it hit me.

I’m leaving. Putting Vermont behind me. Saying goodbye to the state I’ve called home for my entire life.

No longer will I be surrounded by lush green forests, or will I be able to walk through open fields full of wildflowers in the summer, or be mesmerized by view of Lake Champlain, or be captivated by the beauty of the rolling hills of Vermont.

Nope. In 48 hour’s time, I’ll be waking up in a new city. A new adventure on my hands. I’ll be living in New York City.

Scared? Yes. Nervous? Heck yes. Excited? Absolutely.

Super Healthy Green Soup via Queen of Quinoa

My life is about to get turned upside down. And when life starts to get stressful, I always turn to soup. This healthy green soup is just what my body was looking for. Thick, creamy and lusciously green – a soup to calm your nerves and soothe your soul.

Super Healthy Green Soup [vegan]

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4 - 6

Ingredients

  • 3 cups broccoli crowns
  • 2 tablespoon olive oil, plus more to garnish (optional)
  • 1 (10 oz) package frozen spinach
  • 1 (10 oz) bag frozen peas
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1½ cups chicken or vegetable broth
  • 1½ cups filtered water
  • Salt & pepper to taste
  • Chili flakes to garnish (optional)

Instructions

  1. Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside.
  2. Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 – 20 minutes, until broccoli has softened and browned. Rotate half way through.
  3. While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat. Add garlic and shallot and saute until fragrant, 2 – 3 minutes. Add the spinach, peas and liquid and bring to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Turn down to a simmer and cover.
  4. When broccoli is done, add to the pot and keep covered for another 5 minutes.
  5. Remove the soup from the heat and, in batches, blend on high until smooth. Return to the pot, season with additional salt and pepper to taste.
  6. Serve immediately. Garnish with a drizzle of oil or chili flakes.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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17 Responses to Super Healthy Green Soup [vegan]

  1. I make a soup similar to this. Can’t wait to try this soup!!!
    Debbie Harris recently posted..Sexy White Bread?My Profile

  2. Kathy says:

    Thanks for the great recipe, wishing you the best of everything as you make your brand new start!

  3. Lisa says:

    Want, want, want! This sounds (and looks) awesome!

  4. Dawn-Renée says:

    I made this last night, and it’s really good. I don’t have a Blendtec/Vitamix, so it’s not quite as smooth, but still very delish!

  5. Amy says:

    Just finished making a batch of this to bring to work for lunches this week. Had a little taste and thought it was delicious. Thank you! :)

  6. leila says:

    hi :) this recipe sounds soo yummy but do you have to roast the broccoli or can you just boil it in vegetable stock? has any one done this?

  7. Marianne says:

    How many cups of broccoli crowns?

  8. Marianne says:

    Thank you and you’re welcome!

  9. I made this last night with a few tweaks and it was unbelievable! It’s been a while since I made something that actually turned out so well! Thank you!
    Katie – Conquering Fear Spiritually (CFS) recently posted..Why It’s OK to Feel Fed Up and Rubbish from Time to TimeMy Profile

  10. Pingback: Stupidly Healthy Green Monster Soup! {Vegan} – RECIPE »

  11. Barbara says:

    Used leeks instead of shallots. Soup is FABULOUS! Used the magic bullet to blend. :)

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