This Velvety Green Vegetable Soup is a nutritious and creamy blend of fresh greens, vegetables, and herbs, perfect for a comforting meal.

Scale

½ sweet onion chopped

4 cloves garlic chopped

1 small head broccoli chopped into florets (about 2–2 ½ cups)

2 ribs celery chopped

1 cup frozen green peas

3 green onions

2 ¾ cups low-sodium vegetable broth

4 cups leafy greens (baby kale

baby spinach

and baby swiss chard)

1 can (15 oz) cannellini beans drained and rinsed (or 1.5 cups cooked)

juice of 1 lemon

2 tablespoons chopped fresh dill

5 fresh mint leaves

1 teaspoon salt or to taste

½ cup light coconut milk optional

In a large pot, sauté the sweet onion and garlic over medium heat until fragrant and translucent.
Add the chopped broccoli, celery, and frozen peas, and cook for about 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until the vegetables are tender.
Stir in the leafy greens, cannellini beans, lemon juice, dill, and mint. Cook for an additional 5 minutes.
Blend the soup until smooth using an immersion blender or by transferring to a countertop blender in batches.
If desired, stir in the light coconut milk for added creaminess. Season with salt to taste.

Feel free to customize this soup by adding any other green vegetables you enjoy. It’s great served with crusty bread.

Keywords: Velvety Green Vegetable Soup, healthy soup, vegetable soup, green soup, creamy soup, quick soup recipe