Kitchen Sink Green Vegetable Soup
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- 1
- onion, chopped
- 2
- garlic cloves, chopped
- 2 tbsp
- olive oil
- 30 ml
- 6 cups
- chicken broth
- 1.5 l
- 1
- potato, peeled and diced
- 2 cups
- frozen green peas, thawed
- 300 g
- 3 cups
- mix of leafy green vegetables, stems removed (such as collard greens, kale, Swiss chard, broccoli)
- 130 g
- 3 cups
- baby spinach
- 75 g
- Crème fraîche or labneh, for serving (optional)
- Roasted pecans, for serving (optional)
- Soda crackers or rusk toast crackers, for serving (optional)
Directions
Step 1
In a large pot over medium heat, soften the onion and garlic in the oil. Add the broth and potato. Bring to a boil and simmer for 15 minutes or until the vegetables are tender. Season with salt and pepper. Stir in the peas, green vegetables and spinach. Simmer for 1 minute.
Step 2
In a blender, purée the soup in batches until smooth (reserve some vegetable pieces for serving, if desired). Add more broth as needed. Adjust the seasoning.
Step 3
Serve the soup in bowls. Garnish with the crème fraîche or labneh, reserved vegetable pieces and pecans, if desired. Serve with soda crackers or rusk toast crackers.
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