Easy Green Soup
This Green Soup recipe is loaded with fresh herbs and vegetables. It only takes 45 minutes to make and is an excellent way to eat more vegetables!
Servings: 6 servings
Calories: 199kcal
Ingredients
- 1 small head broccoli cut into florets
- 5 stalks asparagus ends trimmed
- 1 medium gold potato quartered
- 1 green bell pepper halved
- 1 poblano pepper halved
- 1 jalapeño pepper seeds removed and halved (*see note)
- 1 zucchini quartered (sliced in half lengthwise, then horizontally)
- 2 large shallots halved
- 2 large garlic cloves
- 1.5 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3-4 cups bone broth (depending on how brothy you like your soup)
- 1 cup spinach
- 1/2 cup parsley
- 1 avocado
- 2 tablespoons lemon juice
- 1/2 cup parmesan cheese grated
Instructions
- Preheat the oven to 400F.
- Arrange the broccoli florets, asparagus, potatoes, green pepper, poblano pepper, jalapeño, zucchini, and shallots on a large sheet pan. Tuck the garlic cloves under one of the green peppers and drizzle the olive oil and balsamic vinegar over the top. Season with salt, pepper, and red pepper flakes and roast for 20-25 minutes, or until the veggies are fork tender.1 small head broccoli, 5 stalks asparagus, 1 green bell pepper, 1 poblano pepper, 1 jalapeño pepper, 1 zucchini, 2 large shallots, 2 large garlic cloves, 1.5 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- While the veggies are roasting, heat the broth in a large pot over medium heat.3-4 cups bone broth (depending on how brothy you like your soup)
- When the veggies are finished roasting, add them to a blender with about 3/4 cup of broth, the spinach, parsley, avocado, and lemon juice. Blend on high until smooth and creamy.1 cup spinach, 1/2 cup parsley, 1 avocado, 2 tablespoons lemon juice
- Mix the blended veggies with the broth on the stove. Then stir in the parmesan cheese and season with more salt and pepper, if needed, before serving.1/2 cup parmesan cheese
Notes
- For some extra heat, leave some of the jalapeño seeds.
- When quartering your zucchini, first cut it in half lengthwise. Then cut each half in half again, horizontally.
- Depending on how thick your veggies are (especially your asparagus), some may cook faster than others. You can either cut the larger veggies into smaller pieces before roasting or remove the cooked veggies early.
- I love to top my soup with croutons and microgreens!
- To save time, you can pick up pre-cut vegetables in your grocer's produce department.
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Nutrition
Calories: 199kcal | Carbohydrates: 17g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 422mg | Potassium: 776mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1999IU | Vitamin C: 146mg | Calcium: 182mg | Iron: 2mg
