A quick and easy green vegetable soup, perfect for a healthy breakfast, lunch, or mid-week dinner. Ready in just 20 minutes!
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Fry onion in olive oil until translucent, then add salt, garlic, and stock cube. Follow by adding the vegetable mix and sauté for 5 minutes.
Then add water, bring to a boil for 15 minutes, then blitz until smooth. Serve and enjoy on its own or with bread of your choice.
How can I make green vegetable soup vegan or vegetarian?
To make this green vegetable soup vegan or vegetarian, simply substitute the chicken stock cube with a vegetable stock cube. This will maintain the flavor while keeping the soup plant-based.
What are some good substitutions for the ingredients in green vegetable soup?
If you don't have olive oil, you can use any neutral oil like canola or sunflower oil. For the onion, shallots or leeks can work as alternatives. You can also use fresh vegetables like spinach, kale, or broccoli if you don't have a pre-packaged green vegetable soup mix.
How should I store leftover green vegetable soup?
Store any leftover green vegetable soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.
What can I serve with green vegetable soup for a complete meal?
Green vegetable soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh salad. For a heartier meal, consider adding some cooked quinoa or lentils to the soup for added protein.
How long does it take to cook green vegetable soup from start to finish?
This green vegetable soup is quick to prepare and cook, taking only about 20 minutes in total. You'll spend a few minutes sautéing the onions and garlic, followed by boiling the soup for 15 minutes before blending it until smooth.
