Immune Boosting Super Green Soup Recipe
A vibrant and nutrient-rich super green soup packed with fresh vegetables, herbs, and a hint of spice, designed to boost immunity and offer a comforting, healthy meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 Tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 medium yellow onion, chopped
- 4-6 white or brown mushrooms, sliced
- 3 cloves garlic, smashed and chopped
- 4 green onions (white and green parts), chopped (optional)
- 1 medium yellow potato, diced
- 1 small head broccoli; finely chop florets and coarsely chop stems (keep stems and florets separate)
- 4 cups low-sodium vegetable broth
- 3 cups baby spinach
- 3/4 cup parsley leaves with tender stems
- 1 cup water (if necessary to thin soup)
- 1/4 teaspoon cayenne pepper (or less to taste)
- 2 Tablespoons lemon juice (more if desired)
Optional Garnish
- Toasted pepita seeds
- Microgreens
- Sliced avocado
- 1/4 cup yogurt thinned with a little milk for drizzling
Instructions
- Prepare the Vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped yellow onion, sliced mushrooms, smashed garlic, and chopped green onions (if using). Sauté for 5-7 minutes until the vegetables are soft and fragrant.
- Add Potatoes and Broccoli Stems: Incorporate the diced yellow potato and coarsely chopped broccoli stems into the pot. Cook for an additional 3-4 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer gently for about 15 minutes, or until the potatoes and broccoli stems are tender.
- Add Leafy Greens and Parsley: Stir in the chopped broccoli florets, baby spinach, and parsley leaves. Simmer for another 2-3 minutes until the greens are wilted and tender.
- Blend the Soup: Use an immersion blender directly in the pot to carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a standard blender to puree. If the soup is too thick, add up to 1 cup of water to thin it to your desired consistency.
- Season and Add Heat: Stir in cayenne pepper, lemon juice, salt, and freshly ground black pepper to taste. Adjust seasoning as desired, adding more lemon juice or cayenne pepper for additional brightness and heat.
- Serve and Garnish: Ladle the soup into bowls. Garnish with toasted pepita seeds, microgreens, sliced avocado, and a drizzle of thinned yogurt if desired for added creaminess and texture.
Notes
- Feel free to adjust the amount of cayenne pepper based on your spice tolerance.
- Low-sodium vegetable broth is recommended to control salt content; you can always add salt later to taste.
- For a vegan version, omit the yogurt garnish or use a plant-based yogurt alternative.
- If fresh herbs are not available, dried parsley can be substituted, but fresh yields the best flavor.
- To save time, use pre-chopped vegetables if available.
