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Prep 10 mins
Cook 20 mins
I put this together wanting a simple green vegetable soup. I have a weakness for cream soups but I wanted to make something healthy and hearty without the cream. Canned beans and cauliflower make it rich and thick. This is a soup you can feel really good about eating, there is no guilt involved. I tried it topped with some shredded asiago cheese and garlic croutons...heavenly. The amounts are estimated as I don't measure too well, but follow the basic format and you can't go wrong. This can be made vegan using vegetable stock or just water.
- 1 sweet onion, chopped
- 8 garlic cloves, chopped
- 1 inch gingerroot, chopped
- 1 head cauliflower, cut in 1 inch pieces
- 1 lb broccoli floret, cut in 1 inch pieces
- 1 lb cauliflower, cut in 1 inch pieces
- 1 lb kale
- 1 lb fresh spinach
- 4 cups chicken stock
- black pepper, to taste
- 2 (15 ounce) cans great northern beans (or other white beans)
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt
- 2 tablespoons lemon juice
- In a large stock pot, add olive oil, garlic, ginger, onion and pepper, and enough stock to cover the bottom of the pot. Sautee until onion starts to become translucent. Add broccoli and cauliflower and sprinkle with salt. Cook about 5 minutes then add the remainder of the stock. Bring the stock to a simmer and reduce heat just to keep the stock simmering. Tear off the leafy parts of the kale and add to the mixture, piled loosely on top, do not stir. Add the spinach on top of the kale, cover, and continue to cook until the greens are wilted.
- Remove entire mixture into a large bowl, and puree in a blender in small batches until smooth, add water as needed to blend to a smooth consistency. Add rinsed beans to each batch in the blender, and return entire mixture to the pot.
- Add lemon juice and bring to a simmer.
- Serve alone, or with croutons and shredded asiago cheese, or whatever suits you. Would also make a satisfying meal served over rice.