Vegan Green Goddess Soup

This vegan and delicious soup is full of vibrant flavors and loaded with nutrition! Serve this soup with a crusty bread for a perfect meal!

Are you looking for a healthy recipe with no compromise on flavors? Your search is over! This green goddess soup is the perfect one! This soup is rich in veggies and is loaded with multiple  vitamins and micro nutrients essential for the body. The split pea added makes it creamy and adds to the protein profile of the soup. There is no cream of any sort is added in this soup. This soup can help in detox as well as weight loss. 

This soup is full of green veggies. Spring is an amazing season! Everything is green and we get lovely fresh and green spring produce. Fresh asparagus and greens will be peak in flavors and using all the other veggies of tis season in one soup that will detoxify the body is amazing! This soup uses all the green spring veggies I had on hand. It includes green bell pepper, celery, green beans, asparagus, broccoli, mustard greens, spinach, and cilantro. Any herbs of choice could be used. Any combination of green veggies can be used or even spinach alone can be used. 

Greens can be used in soups in many ways and this soup is one way. Try the Potato Spinach Soup or Kale and Pasta Minestrone for other Spring veggies soup. 

This recipe can serve four to six persons based on the serving size. I prefer to puree this soup and serve. In this way the added stash of veggies will not be seen and even the pickiest eater will have this soup. Easy sneaking nutrients! The soup can be pureed in a blender or immersion blender, just use with caution as the contents may be hot. This also makes the consistency creamy! Win-win situation!

It’s the third Saturday of this month and time for our  soul recipes we share in our #soupsaturdayswappers group. Karen is the host this month and she chose the theme as "Soup with Greens".  This soup with greens and spring veggies sound a perfect share for this event. 

I am also linking this to Happiness is Homemade, Full Plate Thursday, and Thursday Favorite Things.

Ingredients

Serves 4 to 6

Water - 5 and a 1/2 cups

Green split peas - 1/2 cup

Salt - 1.5 tsp

Thai chili - 2 chopped

Oil - 1 tsp

Cumin - 1 tsp

Ginger - 1 tbsp, chopped

Garlic - 1 tbsp chopped

White onion - 3/4 cup, chopped

Celery - 3/4 cup, chopped

Bell pepper - 3/4 cup, chopped

Green beans - 2/3 cup, chopped

Asparagus - 2/3 cup, chopped

Green cabbage - 3/4 cup, sliced

Mustard greens - 1 cup, chopped

Broccoli - 1 cup, chopped

Spinach - 3 cups

Cilantro - 1/4 cup

Black pepper - 1/2 tsp

Coconut milk - 2 tsp (optional, for garnish)

Method

Heat oil in a Dutch oven or a soup pot. Add the cumin and fry for 20-30 seconds. Add the chopped Thai chili, ginger, garlic, onion, celery, and bell pepper. Saute for 4-5 minutes until the onion turns translucent.

Add four and half cups water, beans, and green split peas. Simmer for 25 minutes until the green split peas turn soft.

Add the salt, black pepper, asparagus, cabbage, followed by mustard greens and simmer for 5 minutes.

Add the broccoli, spinach and switch off the flame. Stir them and these will get cooked in the heat. Stir in the cilantro.

Let the mixture cool a bit. Puree in a blender. Use one cup water to rinse the blender. Adjust the soup consistency and salt as per taste. Simmer for 2-3 minutes.

Ladle into bowls, garnish with coconut milk if desired, serve with crusty bread.

 Soups with Greens Recipes

• Cream of Spinach Soup from Karen's Kitchen Stories
• Italian Bean Soup with Greens from A Day in the Life on the Farm
• Spicy Red Lentil and Swiss Chard Soup from Sneha's Recipe
• Spring Greens and Potato Chowder from Palatable Pastime
• Vegan Green Goddess Soup from Magical Ingredients