Not your momma’s cream soup! Cream of Green Vegetable Soup is loaded with “super” vegetables with just a touch of cream!
Hope you all survived and had a blessed and beautiful Thanksgiving! If you went shopping on Black Friday, hope you survived that as well.
I stay out of the fray on Black Friday. I decided years ago there was nothing that important or a bargain good enough for me to get up before dawn, stand in line in the cold and then stampede into a store when it opened. That goes for the rest of the day, too. And Saturday. By Sunday, I may venture out. The older I get, the less able I am to deal with crazy.
So, you may think this green vegetable soup is a little crazy.
Who in their right mind would combine kale, Brussels sprouts, broccoli and spinach in a soup? I do and it’s awesome–especially after the Thanksgiving food orgy.
The idea for this soup was conceived a long time ago because of a request from a personal chef client. Her kids loved my cream of asparagus soup even though it was green. In order for them to consume more good green stuff, she asked me to sneak in a few more vegetables. In fact, she once requested every green vegetable be in the soup, including green beans and zucchini.
It worked and they ate it, but the “green” taste was a bit over the top. So, I set out to find a green vegetable combination for her that worked well together. Ta-daa!
Cream of Green Vegetable Soup.
To this day, this soup and my Simply Pumpkin Muffins remain two of her kids’ favorites!
Besides kale, Brussels sprouts and broccoli, there’s celery, spinach and potassium-rich potatoes to help thicken and give the soup some body. Kale, Brussels sprouts and broccoli work well together because they’re all cruciferous vegetables.
A small amount of cream at the very end before pureeing provides a hint of richness. If you don’t wish to use heavy cream, you can get away without it or use your favorite dairy alternative such as almond or coconut milk.
If using a blender or food processor, please be careful when pureeing hot soups! I puree the soup right in the pot with an immersion blender. If you don’t already have an immersion blender, put one on your Christmas list! I’ve used numerous brands of immersion blenders in my business and Oxo’s immersion blender is the best one of I’ve used.
Swirl in some yogurt, sour cream or just a touch more cream and you’ve got a soup that’s worthy of your next dinner party!
Instead of going out into the holiday “crazy,” I do as much as possible from my computer. Here’s the equipment used to make this delicious soup: (Affiliate links here and above. Thank you for supporting From a Chef’s Kitchen!)
Cream of Green Vegetable Soup is superfood healthful with just a touch of richness!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
- 5 cloves garlic, chopped
- 2 large Russet potatoes, peeled and cubed
- 8 cups chicken or vegetable broth
- 1 pound Brussels sprouts, trimmed and halved
- 2 large broccoli crowns, coarsely chopped
- 1 large bunch curly green kale, stems removed, coarsely chopped (approximately four cups tightly packed)
- 1 bag (9-ounce) baby spinach
- 1/2 cup heavy cream
- salt and freshly ground black pepper, to taste
- Cream, yogurt or sour cream for "swirling"
- Heat butter and oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium and cook 5-7 minutes or until beginning to soften. Add the garlic and the cubed potato and saute briefly or just until the garlic is fragrant.
- Add the chicken or vegetable broth, Brussels sprouts, broccoli and kale. Bring to a boil, reduce heat to medium-low and simmer 20-25 minutes or until the vegetables are very tender. Add the spinach and cook briefly or until it is wilted.
- Add the heavy cream. Puree with an immersion blender until smooth or CAREFULLY in batches in a food processor or blender. Add salt and black pepper to taste.
- To serve, swirl in some additional cream, yogurt or sour cream.