This Creamy Green Vegetable Soup is a simple, nourishing healthy green soup recipe packed with broccoli, kale, spinach and edamame beans. Inspired by a classic green goddess soup, this creamy vegetable green soup is perfect for autumn and winter, making it an easy immune boosting soup that’s full of flavour and goodness.
This Creamy Green Vegetable Soup is one of my favourite recipes for the colder months. It’s a simple healthy green soup recipe that’s packed with vegetables, incredibly easy to make, and blended until silky smooth and creamy. Loaded with broccoli, kale, spinach, cabbage and edamame beans, this nourishing green goddess soup is full of flavour while still feeling light and wholesome.
As soon as autumn arrives, this becomes a regular on our family meal plan. We often enjoy a big bowl as a main meal, served with slices of my homemade focaccia bread for dipping or topped with crunchy homemade croutons for extra texture. It’s the kind of cosy immune boosting soup that warms you from the inside out, making it perfect for autumn soup recipes, fall soup recipes, and chilly winter evenings when you want something comforting, delicious and packed with goodness.
If your family loves this Creamy green vegetable soupas much as mine does, you're in good company – we've got plenty more flavour‑packed dinners that hit that same comfort‑food sweet spot. From easy weeknight winners to cosy one‑pot meals, here are a few more recipes that always go down well at our table:
- Chicken pesto pasta
- Lebanese Turkey kofta mezze plate
- Irish, bacon, cabbage and potato soup
- Creamy Tuscan chicken orzo
- Roasted butternut squash gnocchi
- Homemade pasta
- Asparagus, parmesan and lemon tart
- Tomato, pesto and burrata tart
- Asian pork poststickers
- Jerk Salmon with rice and peas
- Chicken and mushroom orzo
- Butternut squash risotto
Jump to:
- Ingredients and substitutions for Creamy green vegetable soup:
- What equipment will you need to make Creamy green vegetable soup?
- How do I make Creamy green vegetable soup?
- Serving suggestions for Creamy green vegetable soup:
- Variations of Creamy green vegetable soup:
- How to store and freeze Creamy green vegetable soup?
- FAQ
- Creamy Green vegetable soup
- Related
- Pairing
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Ingredients and substitutions for Creamy green vegetable soup:
See recipe card for full ingredient list with quantities.
- Spinach – Adds colour and a mild flavour. Swap for spring greens, Swiss chard, or extra kale.
- Potato – Creates a naturally creamy texture and helps thicken the soup. You can substitute with sweet potato for a slightly sweeter flavour or use an extra handful of cauliflower.
- Edamame Beans – Add protein and a subtle nutty flavour. Frozen peas, broad beans, or cannellini beans work well instead.
- Leeks – Provide a gentle onion flavour that’s perfect in soup. Swap for extra onions or shallots if needed.
- Broccoli – One of the key ingredients in this green goddess soup, adding both flavour and colour. You can replace it with tenderstem broccoli or cauliflower.
- Onion – Forms the flavour base of the soup. White, brown, or red onions will all work.
- Garlic – Adds depth and savoury flavour. Garlic purée or roasted garlic are excellent alternatives.
- Savoy Cabbage – Contributes sweetness and texture. Spring greens, sweetheart cabbage, or white cabbage can be used instead.
- Kale – Adds nutrients and a rich green colour. Curly kale, cavolo nero, or even extra spinach are great substitutions.
- Top Tip: This is the perfect “use-it-up” soup. If you have leftover greens lurking in the fridge, throw them in. Courgettes, peas, watercress, spring greens, and even herbs like parsley can all be added to create your own version of this immune boosting soup.
What equipment will you need to make Creamy green vegetable soup?
- Heavy bottom pan: When it comes to soup making, it’s hard to beat a Le Creuset Cast Iron Casserole Dish. The heavy cast iron construction distributes heat evenly, helping the leeks, onion and garlic soften gently without catching, while the excellent heat retention keeps the soup at a steady simmer. Its generous capacity makes it perfect for larger batches of this Creamy Green Vegetable Soup, and the iconic enamel finish means it’s not only practical but also beautiful enough to take straight from the hob to the table
- Blender: A Kenwood Blender is ideal for transforming this hearty vegetable soup into a silky smooth green goddess soup. Its powerful motor easily handles fibrous greens such as kale, broccoli and spinach, creating a velvety texture without any lumps. The large jug is perfect for blending soup in batches, while the durable blades deliver consistently smooth results every time, helping you achieve that vibrant, creamy finish that makes this healthy green soup recipe so comforting and satisfying.
How do I make Creamy green vegetable soup?
This healthy green soup recipe is as simple as sauté, simmer and blend. Follow the steps below to create a smooth, creamy green goddess soup packed with nourishing vegetables and flavour.
Step 1: .Heat a little oil in a large saucepan over a medium heat. Add the roughly chopped leeks, onion, garlic and potato, then sauté for 5 to 6 minutes until softened.
Step 2: Add the chopped cabbage and cook for a further 1 to 2 minutes,
stirring occasionally.
Step 3: Pour in 1300ml of water and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Step 4: Add the roughly chopped broccoli, kale and edamame beans. Simmer for another 6 minutes until the vegetables are tender but still vibrant green.
Step 5: Stir in the spinach and cook for 1 minute until wilted.
Step 6: Carefully blend the soup in batches until completely smooth, then return it to the pan. Stir through the cream and season generously with salt and black pepper to taste.
Serving suggestions for Creamy green vegetable soup:
- Serve with a thick slice of my Homemade Focaccia Bread for the perfect soup-and-bread combination.
- Sprinkle over a handful of my Homemade Croutons for a delicious crunchy topping.
- Finish with a swirl of cream and a crack of black pepper for extra richness.
- Add a sprinkle of fresh herbs such as parsley, chives or dill before serving.
- Pair with a simple side salad for a light but satisfying lunch.
- Enjoy as a warming starter or a cosy main meal during the autumn and winter months.
Variations of Creamy green vegetable soup:
How to store and freeze Creamy green vegetable soup?
- To Store: Allow the soup to cool completely, then transfer it to an airtight container and store in the fridge for up to 3 days.
- To Reheat: Warm gently in a saucepan over a medium-low heat, stirring occasionally until piping hot. You may need to add a splash of water if the soup has thickened in the fridge.
- To Freeze: Let the soup cool completely before portioning into freezer-safe containers or bags. Freeze for up to 3 months.
- To Defrost: Thaw overnight in the refrigerator before reheating.
- Top Tip: For the best texture, freeze the soup before adding the cream. Simply stir the cream in after reheating if making ahead.
- Add the greens in stages. Broccoli, kale and spinach cook at different rates, so adding them gradually helps keep that vibrant green colour and fresh flavour.
- Don’t be shy with the seasoning. Green vegetables can handle plenty of salt and black pepper, so taste and adjust before serving.
- Use a floury potato. Maris Piper or King Edward potatoes help create a naturally creamy texture without needing lots of cream.
- Blend until completely smooth. Give the soup an extra minute in the blender for that silky, restaurant-style finish.
- Save a few greens for garnish. A sprinkle of finely chopped kale, herbs or a swirl of cream makes the soup look extra special.
- Serve with good bread. This soup is made for dunking, so grab a slice of my homemade focaccia or scatter over crunchy homemade croutons.
- Make a double batch. This healthy green soup freezes brilliantly, so I always make extra for quick lunches and easy weeknight dinners.
- Use up what you’ve got. This is a forgiving vegetable green soup recipe, so leftover spinach, peas, courgettes or spring greens can easily be added.
FAQ
What is green soup made of?
Green soup is typically made from a variety of green vegetables such as broccoli, kale, spinach, cabbage, peas, or courgettes. This vegetable green soup combines broccoli, kale, spinach, cabbage, leeks and edamame beans for a nutritious and flavour-packed bowl.
What kind of soup is green?
Green soup is a broad term used for soups made primarily from green vegetables and herbs. Popular examples include green goddess soup, pea soup, broccoli soup, watercress soup and spinach soup.
What are some green soups?
Some popular green soups include green goddess soup, pea and mint soup, broccoli soup, spinach soup, watercress soup, asparagus soup and this creamy healthy green soup recipe packed with seasonal vegetables.
Is green soup healthy?
Yes! Green soups are often loaded with vitamins, minerals and fibre from a variety of vegetables. This immune boosting soup contains several nutrient-rich greens, making it a great healthy vegetable soup recipe for autumn and winter.
Can I make this green soup vegan?
Absolutely. Simply replace the cream with a dairy-free alternative such as oat cream, coconut milk or a plant-based cooking cream to create a delicious vegan green detox soup recipe.
Can I freeze green vegetable soup?
Yes, this healthy soup recipe freezes very well. Allow the soup to cool completely, transfer it to freezer-safe containers and freeze for up to 3 months. For the best results, add the cream after reheating rather than before freezing
Can I use frozen vegetables to make green soup?
Yes, frozen vegetables work brilliantly in this healthy green soup recipe and can save both time and money. Frozen broccoli, spinach, kale and edamame beans can be added straight to the pan without defrosting. You may need to add an extra minute or two to the cooking time, but you’ll still end up with a deliciously smooth and nutritious green goddess soup.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Creamy Green vegetable soup
Equipment
Ingredients
- 1 Potato
- 1 onion
- 1 garlic bulb
- 3 Leeks
- 1 Head broccoli
- ½ Savoy cabbage
- Handful edamame beans
- Handful Spinach
- Handful Kale
Instructions
- Heat a little oil in a large saucepan over a medium heat. Add the roughly chopped leeks, onion, garlic and potato, then sauté for 5 to 6 minutes until softened.
- Add the chopped cabbage and cook for a further 1 to 2 minutes, stirring occasionally.
- Pour in 1300ml of water and bring to the boil. Reduce the heat and simmer for 10 minutes.
- Add the roughly chopped broccoli, kale and edamame beans. Simmer for another 6 minutes until the vegetables are tender but still vibrant green.
- Stir in the spinach and cook for 1 minute until wilted.
- Carefully blend the soup in batches until completely smooth, then return it to the pan. Stir through the cream and season generously with salt and black pepper to taste.
Notes
- For the brightest colour, avoid overcooking the broccoli, kale and spinach.
- Blend in batches and take care when blending hot soup.
- Prefer a thicker soup? Reduce the water slightly or add an extra potato.
- For a lighter version, replace the cream with crème fraîche, Greek yoghurt, or leave it out altogether.
- This healthy green soup recipe freezes well for up to 3 months, making it perfect for meal prep.
- Serve with crusty bread, croutons, or a swirl of extra cream for a cosy autumn soup or fall soup meal.
- Any leftover greens can be added to this versatile vegetable green soup, making it an easy healthy vegetable soup recipe for reducing food waste.
Related
Pairing
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