This Eat Yo’ Greens Soup is packed with nutrients and flavor! Don’t judge it by its looks because you’ll be missing out! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
So if you read my title and cringed a little, but are reading just to be nice, I feel ya. I do. But you have to believe me when I say this is a soup to get excited about. Not just because of its nutrition (superior!), but its taste.
There. I said it. This green soup tastes amazing. If you close your eyes, you’ll think you’re eating cream of potato soup. There are a couple potatoes in there, but no cream. The combination of potatoes, cashews, and almond milk give it a creaminess that just tastes naughty. The carrots and apples lend a sweetness that balances the bitterness of the greens. The result is smooth and satisfying.
I’m pretty sure that a soup chock full of greens wouldn’t have been on my radar if it weren’t for the CSA I recently joined.
I get a box full of organic vegetables delivered to my door every week. It’s amazing, but there are a lot of greens in the box.
A lot.
It’s forcing me to step outside of the box (pun intended) and use greens in more ways. We have our green smoothies, we eat a lot of salads, and I occasionally saute some greens, but it’s still been difficult to eat them all up each week.
This green soup is so good I’ll probably be making it all summer long. Bring on the greens!
Recipe Ingredients–What You Need
Yes, there are a lot of ingredients. But that’s one nutritious bowl o’ soup you’ll be eating!
- 2 tablespoons extra virgin olive oil
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 2 shallots, chopped
- 1 teaspoon minced garlic (not pictured)
- 2 teaspoons oregnano
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 4 cups vegetable broth
- 2 apples, peeled and cut into chunks
- 2 medium red potatoes, peeled and cut into chunks
- 1/2 cup split peas, picked over and rinsed
- 7-8 button mushrooms, quartered
- 1/4 cup cashews
- 5 cups greens (I used a variety)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1/4 cup milk of choice
How to Make Greens Soup
- Heat the oil in a heavy-bottomed stock pot or Dutch oven. Add the carrots, celery, and onion and allow to cook for 5 minutes. Then add the shallots and garlic and cook another 2 minutes. Add in the oregano, marjoram, and thyme and stir for a minute.
- Add the broth, apples, potatoes, and split peas. Bring to a boil, then reduce heat and simmer until the split peas are tender, about 35-40 minutes.
- Next, add the mushrooms, cashews, greens, salt, pepper, and lemon juice. Cook until the greens are wilted, 5 minutes or so.
- Transfer the soup, in batches, to a blender and blend until smooth. Alternatively, you can use an immersion blender, but I like the smoothness a blender generates. Return the soup to your pot and stir in the almond milk. Serve immediately.
Eat Yo’ Greens Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A heart and healthy soup packed full of nutrients
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 2 shallots, chopped
- 1 teaspoon minced garlic (not pictured)
- 2 teaspoons oregnano
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 4 cups vegetable broth
- 2 apples, peeled and cut into chunks
- 2 medium red potatoes, peeled and cut into chunks
- 1/2 cup split peas, picked over and rinsed
- 7–8 button mushrooms, quartered
- 1/4 cup cashews
- 5 cups greens (I used a variety)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1/4 cup almond milk
Instructions
- Heat the oil in a heavy-bottomed stock pot or Dutch oven. Add the carrots, celery, and onion and allow to cook for 5 minutes. Then add the shallots and garlic and cook another 2 minutes. Add in the oregano, marjoram, and thyme and stir for a minute.
- Add the broth, apples, potatoes, and split peas. Bring to a boil, then reduce heat and simmer until the split peas are tender, about 35-40 minutes.
- Next, add the mushrooms, cashews, greens, salt, pepper, and lemon juice. Cook until the greens are wilted, 5 minutes or so.
- Transfer the soup, in batches, to a blender and blend until smooth. Alternatively, you can use an immersion blender, but I like the smoothness a blender generates. Return the soup to your pot and stir in the almond milk. Serve immediately.
Notes
Inspired by Susan’s recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 9g
- Sodium: 210mg
- Fat: 6.25g
- Carbohydrates: 48.7g
- Fiber: 7g
- Protein: 9g
Each bowl of soup has under 300 calories and approximately 7 grams of fiber and 9 grams of protein (thank you, split peas)! Not to mention all of the other amazing nutrients you’ll be getting.
One of Meghan’s current favorite books is Green Eggs and Ham. That book has been such a big help lately getting her to try new foods. Love it! She drew the line, however, at this green soup. There was just no convincing her that “You may like it! Try it, try it and you may!”.
My big kid (aka my husband) did try it and liked it! Getting extra greens in him can be even more challenging than Meghan since he won’t eat green smoothies, so this was an accomplishment.
It might not look kid-friendly, but the taste definitely is. If you get your kids to try it, I think they’ll like it. Bonus points to you.
Question: Have you ever tried a soup full of greens? Did you like it?
anfubhasy rfyykwhmi jchiuwuqxff zrlinzdht vxfafo
Yay! I’m looking forward to this 🙂 I get burnt out on the same green recipes I have, or the same dishes for that matter, but CAN get hooked on a good soup. This is taking that to the next level because I can have a great soup AND get my greens in. Perfecto! 😀
Every time I make this I’m surprised at how good it is! I hope you enjoy it. 🙂
We made it tonight with beet greens, spinach, and rainbow chard. So good!!!! It has a kind of Cream-of-Brocolli quality to it, too.
Another winner 🙂
I’m so glad you liked it! Thanks for letting me know. 🙂
I made this soup a few days ago and have been enjoying it. My picky 2 year old even ate some. I used lentils in place of split peas since that was what I had and threw some broccoli in since I was out of mushrooms . I think this is a good soup base recipe that can be altered to use the items you have in your fridge/pantry.
So glad to hear it! That’s awesome that your 2 year old ate some. 🙂
This looks amazing!!! I love how you added the apple and cashews…..I will have to try it because I get boxes of greens, too, that I don’t know what to do with!
with csa’s, you have GOT to get used to tons of greens, and usually all at once, with very little shelf life, per se. So yes, green soups and smoothies are a lifesaver!
I get a CSA too, and I have the same so-many-greens-how-do-I-eat-them dilemma! I’m big on soups and stir-fry too. This soup looks realllly delicious
OOOH you reminded me! I have to find a CSA in the town i’m moving to!!! super essential! This soup looks so flipping tasty! <3 I'll have to make it next time I have an abundance of greens on hand! thanks love!
This sounds super yummy! And, we always have a surplus of greens that we use for our green smoothies that I buy from our farmer’s market right now. We may have to try this soup next week. Although, my family hates split peas. I tried a split pea soup out on them last week and everyone hated it except me. Do you think you can taste the split peas that much with all of the other ingredients?
You might be able to taste the split peas a tiny bit, but it is definitely not the dominant taste. You could probably even leave them out, but they add a great protein punch!
Yummy! I always need ways to get lots of greens in, and I love soup 😀
I saw the post title and DID get excited. Woohoo for soup full of greens!! This recipe sounds delicious and I’m going to print it right now before I forget. Thanks! 🙂
Emily, I love you! Seriously, I wish I knew someone else in real life who got excited about a soup full of greens. 🙂
Haha! And P.S., I think I might have the same BIG yellow dutch oven pot as you. Ours is an old Descoware that was passed down from my hubby’s grandma.
Mine was a gift–I love the yellow color. 🙂