Cream of Green Vegetable Soup is loaded with “super” vegetables such as kale, spinach, Brussels sprouts and broccoli with just a touch of cream! Definitely NOT your momma’s cream soup!
Hope you all survived and had a blessed and beautiful Thanksgiving! If you went shopping on Black Friday, hope you survived that as well.
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 inspiration behind this recipe:
I conceived the idea for this Cream of Green Vegetable Soup 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!
Vegetables to use in Cream of Green Vegetable Soup:
- Kale, Brussels sprouts and broccoli work well together because they’re all cruciferous vegetables.
- Besides kale, Brussels sprouts and broccoli, there’s celery, spinach and potassium-rich potatoes which helps thicken and give body to the soup.
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 alternatives 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.
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!
For more delicious creamy soups, be sure to try my:
- Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
- Pumpkin Soup with Marsala and Mascarpone
- Spicy Indonesian Vegan Carrot Almond Soup
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Butternut Squash Soup with Thyme and Taleggio
- Cream of Asparagus and Leek Soup with Curry
- Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree
- Cream of Brussels Sprouts Soup
Cream of Green Vegetable Soup
- 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 broth - 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 (10-ounce) baby spinach
- ½ 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.