Cream of Green Vegetable Soup
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!
Servings: 8
Ingredients
- 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
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- Cream yogurt or sour cream for "swirling"
Instructions
- 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.
Notes
SUBSTITUTIONS:
- If you don’t wish to use heavy cream, you can omit it or use your favorite dairy alternative.
- Can be made 1-2 days ahead of time.
- Reheat on the stovetop.
Nutrition
Serving: 1 | Calories: 582kcal | Carbohydrates: 34g | Protein: 41g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 158mg | Sodium: 342mg | Fiber: 7g | Sugar: 7g