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Mean green vegetable soup

August 23, 2015
by Chelsea Winter
creamy soup recipe, easy soup recipe, healthy soup recipe, soup recipe, vegan soup recipe, vegetable soup recipe
37 Comments

Green Vegetable Soup

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scrumptious-coverMean green vegetable soup

There are 12 different types of vegetables in this delicious recipe from Scrumptious, – and it tastes absolutely sensational. So creamy and delicious that even fussy eaters won’t realise the extent of the goodness lurking within. To make this soup dairy-free, leave out the Parmesan, swap the butter with coconut oil and replace the crème fraîche and cream with 2 cups of coconut milk and/or coconut cream.

 

Prep time – 10 minutes
Cooking time – 30 minutes
Serves 8

Ingredients

400g bag spinach, washed, stalks removed
50g butter (or 1/4 cup coconut oil)
¼ cup extra virgin olive oil
1 large onion, chopped
2 shallots, roughly chopped
1 large leek, roughly chopped
3 sticks celery, roughly chopped
5 cloves garlic
1 tbsp fresh thyme leaves (about 8 sprigs)
8 cups vegetable or chicken stock (check gluten-free if required)
2 cups peas
1 head broccoli, chopped
½ large cauliflower (or 1 small), chopped
1 large carrot, chopped
2 kumara, peeled and chopped
2 courgettes, chopped
200g crème fraîche
1 cup freshly grated Parmesan
1 cup cream
1 cup chopped fresh herbs (chives, dill, parsley, basil)
3 tsp lemon juice, or more to taste

Method

First blanch the spinach to preserve the lovely green colour: Add 1cm of water to a large soup or stock pot over a high heat and cover with a lid. Bring to the boil and add 1/2 tsp salt and the spinach leaves. Cover and simmer for a minute or so until wilted. Tip the spinach into a colander in the sink and run cold water over it for few minutes to stop it cooking. When completely cool, squeeze the spinach out and set aside.

To the same stock pot, add the butter and olive oil over a medium heat. When frothy, add the chopped onion, shallots, leek, celery, garlic and thyme. Cook, stirring, for about 10 minutes until the veges are softened and starting to caramelise. Add the stock and remaining vegetables. Cover with the lid, bring to a simmer and continue to simmer for about 10 minutes, or until the vegetables are just cooked – they shouldn’t have any crunch to them, but they don’t need to be mushy.

Add the spinach back into the pot.

Now you need to blend the soup. This is best done with a hand held stick-blender in the cooking pot, and can be done carefully while the mixture is still hot. If you have a blender, cool the mixture to warm before blending the soup in batches. Blending hot liquids can cause explosions. You can also use a food processor, but again, cool first and do it in batches.

Add the crème fraîche, Parmesan, cream,  fresh herbs and lemon juice to the soup and simmer for a few minutes to melt the cheese and heat through. Taste, and season with salt, black pepper and white pepper (if you have it) to your liking. Add more lemon juice if you like.

 

Chelsea’s tips

  • It’s a pretty forgiving recipe, so you can use up the veges you have lying around. If it’s too thick, thin it out with more stock or cream.
  • For a superfood boost, add some kale leaves in when simmering the other vegetables.
  • When using the leek, discard the very outer leaves and the firm dark green tops.

 

37 Comments
  1. Melanie August 30, 2015 at 7:18 am Reply
    Thanks so much Chelsea - I've been waiting for you to do a veggie soup!! :-) Looking forward to trying it. P.S. Your mighty chocolate cake wowed at a family lunch today! ;-)
  2. Anne Opie August 30, 2015 at 7:59 am Reply
    Hi Chelsea This sounds amazing. Can you give a dairy free version? Thanks Anne
    • Chelsea Winter September 4, 2015 at 6:01 am Reply
      Yes it's in the intro :)
  3. Georgie August 30, 2015 at 8:25 am Reply
    This looks delicious! Will be pulling some vege from the garden to make this! :-)
  4. Kirsten September 4, 2015 at 7:23 am Reply
    Hi Chelsea, is this freezeable? I'd like to make a big batch for lunches but am not sure if it's ok to freeze with the cream, etc?
    • Chelsea Winter September 8, 2015 at 9:00 pm Reply
      Yes :)
  5. Annah Verheij September 16, 2015 at 4:20 am Reply
    Without a doubt the best soup I have EVER made! It tastes like you're eating heaven! Totally unexpected, with all the greenery inside! So creamy and sweet! Kids loved it too...
    • Chelsea Winter September 16, 2015 at 5:19 am Reply
      Thanks Annah, how lovely to hear!
  6. Katherine September 24, 2015 at 6:16 am Reply
    I can confirm the dairy free version of this soup is 100% delicious - husband loves it, daughter loves it and I love the leftovers for lunch the next day at work. Thanks Chelsea for another wonderful recipe :-)
  7. Jane October 5, 2015 at 8:23 am Reply
    Hi Chelsea, great soup, fantastic flavour and will be awesome for work lunches. But mine is a bit stringy even though I stick-blended it for ages. Does that mean I need a new stick blender (it's pretty old) or that I didn't cook the veges enough do you think?
    • Chelsea Winter October 8, 2015 at 5:28 am Reply
      Perhaps a bit of both - I reckon a new stick blender is a good idea!
  8. Cindy July 31, 2016 at 4:30 am Reply
    Hi Chelsea How long will the soup keep?
    • Chelsea Winter August 3, 2016 at 2:49 am Reply
      A week in the fridge - or until the cream expires.
  9. Peggy August 8, 2016 at 9:43 am Reply
    This is now my favourite soup! So yum.
  10. Jo January 6, 2017 at 7:44 pm Reply
    Will it freeze okay with the dairy in it
    • Chelsea Winter February 26, 2017 at 8:12 pm Reply
      Yep.
  11. Alice April 11, 2017 at 1:44 am Reply
    Can the kumara be swapped for potato?
    • Chelsea Winter April 11, 2017 at 7:10 pm Reply
      Yep!
  12. Lys X May 8, 2017 at 10:36 am Reply
    By far my favourite soup ever! Yum!
  13. Pam July 2, 2017 at 7:32 am Reply
    Great soup !! friend cooked this as starter for dinner party last night.....was loved by all thanks:)
  14. Natasha Annan July 17, 2017 at 4:22 am Reply
    This soup is so good. I've made it about 5 times so far this winter. Freeze it into portions for easy lunch at work. So adaptable too, to chuck in other veges. I prefer it less creamy so I put less in to suit my taste. I had some for lunch today actually, with crunchy vogels toast. Yummo
  15. Liz Abbott July 17, 2017 at 5:35 am Reply
    Loved your thai roast pumpkin soup, about to try the dairy free version of this one with homemade dairy free parmesan - 3/4 cup cashews, 3 Tbsp nutritional yeast, 1/2 tsp garlic granules and 3/4 tsp salt - buzz together in a food processor, great substitute!
  16. Claire July 17, 2017 at 7:50 am Reply
    Sounds lovely - is this in one of your books?
    • Chelsea Winter July 22, 2017 at 4:30 am Reply
      Yes, it's in Scrumptious :)
  17. Lesley July 17, 2017 at 9:44 am Reply
    Can't wait to make this Chelsea. When hubby & I were in the States a few years ago we ate the best 9 vegetable soup. Whenever I make soup hubby asks "is it 9 vegetable soup?" This is a winner already! :-)
  18. Roz Martin July 18, 2017 at 7:25 am Reply
    This is delicious! I really don't like veggies and avoid them as much as I can. I read your recipe and the feedback and decided to give it a go and I'm so glad I did. I can't believe that I just ate soup that was made up of 12 vegetables!
  19. Brent Wigzell July 19, 2017 at 6:11 am Reply
    Just made this awesome soup and its just the freaking awesome. My daughter and i love your recipes and use them all the time.
  20. Caitlin October 1, 2017 at 7:46 am Reply
    Is there an alternative to the creme fraiche? Sour cream perhaps?
    • Chelsea Winter October 11, 2017 at 10:04 pm Reply
      Yes sure! Or just extra cream :)
  21. Sophie November 15, 2017 at 8:25 pm Reply
    Hi Chelsea, is this recipe in one of your books? I made it for my cousin and she loved it, so would like to get her the book with the recipe in for Christmas. Thanks
    • Chelsea Winter November 16, 2017 at 10:24 pm Reply
      Yes, it's in Scrumptious and it's called Splendiferous Soup x
      • Sophie November 17, 2017 at 12:23 am Reply
        Awesome, thank you for replying. I will order it now :)
  22. Emma May 16, 2018 at 2:40 am Reply
    How essential is the oil? Half cup of oil (olive and coconut) seems like a lot!
    • Chelsea Winter July 8, 2018 at 11:44 pm Reply
      It's a HUGE batch of soup, the oil works out okay :)
  23. Becs June 23, 2018 at 11:33 pm Reply
    Absolutely love this soup!! We had the leftover soup the next day as a pasta sauce with some chicken, so delicious.
  24. Rose July 29, 2018 at 6:35 am Reply
    My absolute favourite soup! Kids love it too and makes a big quantity so there are leftovers. Full of delicious goodness!
  25. Kezia September 14, 2019 at 6:21 am Reply
    My kids ( who hate veges) love this ,we make it regularly and they call it crocodile soup because of the colour. we have it for dinner with a nice loaf of crusty bread .

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