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Super Green Soup

April 27, 2010
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I went on a road trip to Los Angeles last weekend, which was wonderful, and which ended with an In-N-Out double-double animal style for dinner on Saturday night. Also wonderful, but by the time I got home I had a meat hangover. So I came up with this soup to help me recover, and to use up ingredients I had on hand. I wanted a soup that was mostly pureed green vegetables, but with some starchy ones for texture. With the exception of the garlic, the seasonings just give the soup depth and enhance the broccoli flavor. This is tastier than you think it’s going to be.

olive oil
2 small leeks, chopped
¼ cup onion, diced
4 large garlic cloves, minced
3 small yellow potatoes, diced
2 small parsnips, diced
6 cups vegetable broth
½ tsp salt
½ tsp smoked paprika (pimentón)
1 large bunch broccoli, cut into one-inch florets (including stems, peeled)
1 cup frozen spinach
1 tsp soy sauce (or to taste)
freshly ground black pepper, to taste
3 tbsp freshly squeezed lemon juice (or to taste)

1. Heat about a tablespoon of olive oil a large soup pot over medium-low heat. Add the leeks and onion and cook for about five minutes until they’re shiny and translucent. Add the garlic and cook for another minute or so, until fragrant.
2. Next, add the potatoes, parsnips, vegetable broth, salt and smoked paprika. Increase heat to medium high and bring to a boil. Add broccoli. When the soup returns to a boil, reduce heat to medium low. Simmer gently until all vegetables are nearly tender, then add spinach. Simmer for another minute or two.
3. Remove the pot from the heat and puree, using an immersion blender (or in batches in a standard blender). Taste for seasoning and add pepper, soy sauce and lemon juice to taste. Serve immediately, with a drizzle of olive oil.


  • This would make a great vehicle for all kinds of toppings: cheese, herbs, croutons, a poached egg, hot sauce, whatever.
  • You want to cut up the starchy vegetables pretty small, so that they’ll cook in the same amount of time as the broccoli.
  • I used frozen spinach because I had it, but fresh would be nicer.
  • I really like Rapunzel herb bouillon for the vegetable broth. You could also use chicken stock.
  • This is my second-favorite green soup (so far). My number one is the pureed version of this recipe.
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