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.
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!
Yes, there are a lot of ingredients. But that’s one nutritious bowl o’ soup you’ll be eating!Print
Eat Yo’ Greens Soup
A heart and healthy soup packed full of nutrients
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
- 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
- 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.
- Serving Size: 1 serving
- Calories: 295
- Sugar: 9g
- Sodium: 210mg
- Fat: 6.25g
- Carbohydrates: 48.7g
- Fiber: 7g
- Protein: 9g
Keywords: healthy soup
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?