Want a healthy soup that still has a creamy taste? Well then, here is the perfect soup for you! Full of whatever green vegetables I found in my fridge, this soup is blended until smooth and has a touch of cream. While it’s not required, the cream adds that little bit of naughtiness to an otherwise super healthy dish.
A cream of green vegetable soup that’s full of green goodness
Don’t feel restricted to the green vegetables in this recipe. You can definitely add other green vegetables to this soup or swap some for others. I simply used what I had in my fridge so if you have broccoli but no leek, go for it! If you want to make this even healthier, try making and using your own homemade vegetable stock instead of using bouillon.
Want to try some other great soups?
Cream of Green
- Large pot
- Hand blender or blender
- 1 medium yellow onion chopped
- 1 stalk leek chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 3 zucchinis chopped
- 2 tbsp olive oil
- salt & pepper to taste
- 2 tbsp vegetable bouillon
- 3 cups water
- 1 tbsp 10% cream
- Heat the olive oil in a large pan on medium-high heat. Once hot, add the onion and cook for 2 minutes. Next, turn the heat down to medium and add the garlic, some salt and pepper. Cook for an additional minute. Next, add the leek and celery, cover with a lid and cook for 5 minutes. Then, turn heat down to medium-low, add the zucchinis, cover and cook for an additional 5 minutes. Add the water and vegetable bouillon and turn up heat until contents come to a boil. Once boiling, turn down to a simmer and simmer for 5 minutes.
- Blend the contents until smooth, adding any additional seasoning based on your preferences. Add the cream and your soup is ready to serve!