The Ultimate Get-Your-Greens Soup (Vibrant & Creamy!)
Imagine a soup so vibrant, so velvety smooth, and so packed with nourishing green goodness that you can practically feel it doing you good with every spoonful. Picture a beautiful, emerald-green purée of broccoli, spinach, and watercress, made naturally creamy with tender potato and finished with a bright squeeze of lemon. That, my friends, is…
Imagine a soup so vibrant, so velvety smooth, and so packed with nourishing green goodness that you can practically feel it doing you good with every spoonful. Picture a beautiful, emerald-green purée of broccoli, spinach, and watercress, made naturally creamy with tender potato and finished with a bright squeeze of lemon. That, my friends, is the delicious, feel-good magic of this “Get-Your-Greens” Soup. This is, without a doubt, the most satisfying and flavorful way to eat your vegetables.
I promise you, from the moment you see its stunning, vibrant color, you’ll know you’re in for a treat. This soup is a nutritional powerhouse, loaded with vitamins, minerals, and fiber. It’s the kind of dish that’s perfect for a light lunch, a healthy reset after a period of indulgence, or a cozy, warming dinner on a chilly evening. It’s pure, liquid vitality in a bowl.
Get ready to create a stunning, wholesome soup that is as delicious and comforting as it is incredibly good for you.
Why This Will Be Your New Favorite Healthy Soup!
You are going to be completely amazed by how much incredible flavor is packed into this simple, vibrant soup. It’s a guaranteed winner. Here’s why you have to make it:
- Incredibly Vibrant and Flavorful: This isn’t a boring green soup! The combination of sautéed aromatics, a variety of greens, and a final squeeze of lemon makes it taste incredibly fresh and delicious.
- A True Nutritional Powerhouse: Loaded with broccoli, spinach, watercress, and peas, this soup is absolutely packed with vitamins, minerals, and immune-supportive nutrients.
- Naturally Creamy and Comforting: The blended potato creates a wonderfully thick, velvety, and satisfying texture without the need for a lot of heavy cream.
- Quick, Easy, and Made in One Pot: From start to finish, this beautiful and healthy soup comes together in one pot in about 45 minutes, making it perfect for a weeknight.
- Versatile and Easy to Adapt: This recipe is easily made vegan and is a fantastic base for a variety of delicious toppings, so everyone can customize their own perfect bowl.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings |
| Calories | 244 kcal per serving |
| Course | Main Course, Soup, Lunch |
| Cuisine | Vegetarian / Healthy |
| Difficulty/Method | Easy / One-Pot |
Your Shopping List for This Vibrant Green Soup
This recipe uses a beautiful mix of fresh green vegetables and simple pantry staples. Here’s what you’ll need:
→ For the Soup
- 1 tbsp olive oil → For sautéing our aromatics.
- 1 onion or leek, finely chopped → The sweet, savory foundation.
- 2 celery sticks, finely chopped → Adds a subtle, fresh vegetal note.
- 2 garlic cloves, sliced → For that essential aromatic kick.
- 1 broccoli head, cut into florets → The hearty, green star of the show.
- 200g floury potatoes, peeled and chopped → The secret to our natural creaminess! Russets or Yukon Golds are perfect.
- 1 litre vegetable stock → Use a good quality, low-salt stock.
- 250g spinach leaves → For a huge nutrient boost and vibrant color.
- 200g frozen peas → Adds a wonderful sweetness.
- 100g watercress or rocket (arugula) leaves → For a fresh, peppery bite.
- A pinch of ground nutmeg & ½ lemon, juiced → The essential finishing touches for brightness and warmth.
- 100ml single cream, coconut cream, or crème fraîche → For a final touch of richness.
→ For Topping (Optional but Recommended!)
- Sourdough toasts, a drizzle of yogurt, pumpkin or sunflower seeds, fresh mint or basil, and lemon zest.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create a pot of liquid green gold? This one-pot process is so simple and rewarding.
Part 1: Build the Soup Base
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion (or leek) and celery and fry gently for about 10 minutes, until very soft and sweet but not browned.
- Add the Hearty Veggies: Stir in the sliced garlic, broccoli florets, and chopped potatoes. Cook for another minute, stirring to coat everything in the flavorful oil.
- Simmer to Tenderness: Pour in the vegetable stock. Bring the mixture to a boil, then cover the pot, reduce the heat, and let it simmer for 10-15 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
Part 2: Add the Greens, Blend, and Finish
- Wilt the Greens: Add the spinach leaves, frozen peas, and watercress (or rocket) to the hot pot. Sprinkle in the nutmeg and the lemon juice. Stir everything together until the fresh greens begin to wilt.
- Final Cook: Cover the pot and cook for another 5 minutes, until all the greens have fully wilted and the peas are hot. The color will be an incredibly vibrant green!
- Blend to Velvety Perfection: Remove the pot from the heat. Using a stick blender (immersion blender), carefully blitz the soup directly in the pot until it is completely smooth and velvety. If you prefer a thinner soup, you can add 100-200ml of water at this stage.
- Finish and Serve: Check the soup for seasoning and add salt and pepper to your taste. Stir in your choice of cream (single cream, coconut cream, or crème fraîche). Gently bring the soup back to a light simmer, but do not boil.
- Garnish and Enjoy: Ladle the hot, creamy soup into bowls. Top with your favorite garnishes, such as a drizzle of yogurt, a scattering of pumpkin seeds, and some fresh basil. Serve with sourdough toasts for dipping.
Get-Your-Greens Soup
Loaded with green vegetables like broccoli, spinach, and watercress, and made naturally creamy with potato, this immune-supportive soup is a hearty, warming, and incredibly vibrant meal. Perfect for a healthy lunch or light dinner.
Ingredients
Equipment
Method
Part 1: Build the Soup Base
- Heat olive oil in a large pan and fry the onion and celery for 10 mins until soft. Stir in the garlic, broccoli, and potatoes, and cook for one minute.
- Pour in the stock. Cover and cook for 10-15 mins or until the potatoes are completely tender.
Part 2: Blend and Finish
- Add the spinach, peas, watercress, nutmeg, and lemon juice. Stir until the greens start to wilt, then cover and cook for 5 more minutes.
- Remove from the heat and use a stick blender to purée the soup until it is completely smooth and velvety. Add 100-200ml water if you prefer a thinner consistency.
- Check for seasoning and stir in the cream. Bring back to a gentle simmer (do not boil) and serve immediately.
- Serve with desired toppings such as sourdough toasts, a drizzle of yogurt, seeds, fresh herbs, and lemon zest.
Notes
Creamy Texture Secret: The blended floury potato is what gives this soup its incredible creamy body without a lot of dairy.
Vibrant Color Tip: Add the delicate greens like spinach and watercress at the very end and cook them only briefly to maintain their beautiful, bright green color.
Freezing: For the best results, freeze this soup before adding the cream. You can stir in the cream after thawing and reheating.
WiseRecipes’ Top Tips for the Best Green Soup
These simple secrets will ensure your soup is vibrant, creamy, and bursting with flavor.
- The Potato is the Secret to Creaminess. Don’t be tempted to skip it! A starchy, floury potato like a Russet or an all-purpose Yukon Gold is the key to creating a thick, velvety, and satisfying soup without relying on a lot of cream.
- Cook the Greens Briefly. The spinach, peas, and watercress are added at the very end for a reason. They only need a few minutes to cook. This preserves their beautiful, vibrant green color and their fresh, delicate flavors. Overcooking them will result in a dull, olive-colored soup.
- Don’t Skip the Lemon Juice. The final squeeze of fresh lemon juice is absolutely essential. It brightens up all the earthy flavors of the green vegetables, cuts through the richness of the cream, and makes the entire soup taste alive and fresh.
- Sauté Aromatics Low and Slow. Taking the full 10 minutes to gently soften the onion and celery at the beginning builds a crucial layer of sweet, savory flavor that forms the foundation of the entire soup.
- Use an Immersion Blender for Ease. Using a stick blender directly in the pot is the easiest and safest way to purée a hot soup. It saves you from the messy and potentially dangerous task of transferring hot liquid to a traditional blender.
- Refrigerator: Once cooled, store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and become even more delicious.
- Freezer: This soup freezes beautifully! For the best results, freeze it before adding the cream. Let it cool completely, then portion it into freezer-safe containers for up to 3 months. When reheating, you can stir in the fresh cream at the end.
