Green Vegetable Soup Recipe

This green vegetable soup recipe takes simple pantry ingredients and transforms them into a light and flavorful soup. No one flavor overpowers another here: the sweetness of the peas mingles with the broccoli, potato, leeks and onion to create a balanced dish perfect as a start to a meal, or as a light meal on hot summer’s day.
Serving Suggestions
Try pairing this refreshing soup with Sweet Potato Salad with Nasturtium Pesto, or this Radish and White Bean Salad.

- 2 cups chopped onion, (1 large onion)
- 2 cups chopped leeks, white and light green parts only
- 8 oz. unpeeled potatoes, (2 cups chopped)
- 3 ¾ cups homemade vegetable or chicken stock
- 1 bay leaf
- 8 oz. broccoli florets and chopped stems
- 1 ½ cups frozen peas or fresh peas
- 2 Tablespoons olive oil or unsalted butter, , or a mixture
- 2-3 Tablespoons freshly chopped parsley
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Sprigs of parsley, , to garnish
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Mix together onion, leeks, potatoes, stock and bay leaf in a large soup pot and bring to a boil. Cover, lower to a simmer, and let cook for 10 minutes.
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Add the broccoli and peas, cover, return pot to a boil, then lower to a simmer and cook for 10 more minutes, stirring occasionally.
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Mix in the olive oil or butter, remove from heat, and remove and discard bay leaf. Allow to cool slightly, then blend with a stick immersion blender or transfer to a blender and puree.
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Add the parsley and blend so that there are still small flecks of parsley in the soup.
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Return soup to saucepan and reheat gently. Add salt and pepper*
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Serve into individual bowls and garnish with parsley sprigs.
*take into account if your stock is already salted, added salt will be less than ¾ teaspoon.