Green Vegetable Soup Recipe
Green Vegetable Soup Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This nutritious soup is easily made with produce available all year round. It is light and refreshing, perfect for dinner on a hot summer’s day, or as part of a ‘soup and sandwich’ combo for lunch.
Course: Soup
Cuisine: California
Keyword: easy vegetable soup
Servings: 4 people
  • 1 large onion
  • 3 large leeks
  • 1/2 pound russet potatoes
  • 3 ¾ cups vegetable or chicken stock
  • 1 bay leaf
  • 1 large head broccoli
  • 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 fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Sprigs of parsley, to garnish
  1. Chop onion. Clean leeks and slice white and light green parts only. Chop potatoes (no need to peel). 

  2. 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.
  3. Meanwhile, Cut broccoli into florets, peel the stem and cut into bite sized pieces. Add the broccoli and peas to the pot, cover, return to a boil, then lower to a simmer and cook for 10 more minutes, or until potatoes and broccoli are soft, stirring occasionally.

  4. 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* and puree.

  5. Add the parsley and blend so that there are still small flecks of parsley in the soup.
  6. Return soup to saucepan and reheat gently. Add salt and pepper.**

  7. Serve into individual bowls and garnish with parsley sprigs.
Recipe Notes

*Soup may also be removed from the pot and pureed in a blender. Use caution when doing this.

**take into account if your stock is already salted, added salt will be less than ¾ teaspoon.