I make this simple green veggie soup recipe in huge batches and freeze what I don’t need right away! It’s so helpful for when I’m on the go, need something to bring to work, or when I want to get more veggies into my diet. And I always make sure to have some in the freezer before I travel, so when I get back I can defrost it and have food for my first few meals back home. It lasts for 3 days in the fridge (up to 3 weeks frozen), is plant based, and so yummy!
- 1 tbsp olive oil
- 1 white onion chopped
- 2 cloves garlic minced
- 2-3 tsp minced ginger to taste
- 2 medium white potatoes chopped
- 4 cups low sodium vegetable broth
- 2 heaping cups frozen broccoli
- 4 cups frozen chopped kale (or other leafy green, I like spinach)
- 1 cup unsweetened almond milk to taste (my favourite is Elmhurst, or Earth’s Own for a more budget friendly option)
- Optional add-ins: Salt and black pepper to taste
- Heat olive oil in a large soup pot. Add onion and sauté for 5 minutes, or until its clear and soft. Then add garlic and ginger and cook for another minute, or until the garlic is fragrant.
- Add the potatoes and broth to the pot. Bring to a boil. Reduce to simmer, and let simmer for 10 minutes or until potatoes are fork tender.
- Toss in the broccoli and simmer for 5-10 minutes, or until tender. Stir in the kale (or other leafy green) and simmer or 5 minutes, or until kale is bright green and wilted.
- Transfer soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (but remember, you’ll add almond milk after blending!). Return soup to pot and stir in almond milk and salt/black pepper to taste.
Enjoy this super simple and delicious green veggie soup recipe with friends or solo!