Vegan Green Garden Soup
A healthy, fresh tasting, and extra creamy soup that leaves you guilt free. Great for when you have a cold, or just want to get rid of some vegetables in your fridge.
Ingredients
- 1 head of broccoli
- 1 bunch of asparagus
- 1 bunch of kale leaves
- 2 cups 300 g of sweet peas
- ½ yellow onion
- 3 cloves of garlic
- 3 tablespoons extra virgin olive oil
- 3 cups of vegetable broth room temperature
- 2 teaspoons basil
- 2 teaspoons rosemary
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 bay leaf
- salt and pepper to taste
Instructions
- Roughly chop the broccoli, asparagus, and kale leaves to bite-sized pieces. Set aside.
- Mince the onion and garlic and saute them in the extra virgin olive oil until fragrant.
- Add the vegetables and cook until softened.
- Transfer the vegetables to a blender and add the vegetable broth to help reduce the heat (You never want to blend anything that is hot unless you want soup all over your kitchen!). Blend until smooth and creamy - about 5 to 8 minutes, depending on your blender. If you are using an immersion blender, add the vegetable broth to the vegetables and blend in your pot.
- Transfer the soup back to your pot and add your herbs, bay leaf, salt, and pepper. Simmer for 10 minutes.
- Remove the bay leaf and serve immediately.