In the colder months, soup is the perfect comforting meal that can also offer a much-needed nutritional boost.
With endless options for customization, you can sneak in extra veggies or protein without putting flavor on the back burner. Ready to warm up with a better-for-you bowl of goodness?
Southern Squeeze's Green Superfood Soup
4-6
servings45
minutesIngredients
- 1-3 Tbsp.
olive oil
- 2
white onions, diced
- 5 cloves
garlic, minced
- 4 tsp.
veggie bouillon, prepared to package instructions
- 2 Tbsp.
cumin
- 1½ Tbsp.
black pepper
- ½ Tbsp.
sea salt
- 1 bunch
celery, diced
- 8 cups
zucchini, cubed
- 8 cups
spinach
- 3 cups
kale, chopped
- 5
medium-large carrots, diced
- 5
medium-large white potatoes, peeled and cubed
- 4
cans full-fat coconut milk
- ½ cup
nutritional yeast
Directions
Add olive oil to a hot pan and sauté onion for five minutes. Add minced garlic, and sauté for five more minutes.
Add veggie bouillon, cumin, pepper, and salt and mix well. Add the remainder of chopped veggies, coconut milk. Bring to a boil.
Reduce to simmer for about 20 minutes or until all veggies have softened. Add nutritional yeast and mix well.
Once cooled, transfer to a blender and blend well until smooth. Add more salt and pepper to taste.
Serve with quinoa to make heartier or sourdough croutons for a crunch.
“This is one of my personal favorite soups. It has such a good dose of veggies. Especially moving into the fall and winter season, it’s super nourishing and grounding. I love to add quinoa for extra heartiness or marinated kale to make it more of a full meal.”
