RecipesSoups

Super Easy & Nourishing Green Soup

by Micaela Harrasser

This was a quick lunch I made for myself a while back, sort of putting things together looking for something easy, healthy and nourishing. And this green beauty came out so nicely I thought it deserved to be added to my blog 🙂
Packed with healthy greens (broccoli & spinach), proteins from pulses (here I used white beans – rich in texture but not in flavor, letting the veggies be the stars), and freshness from the goat’s cheese and parsley. So, so nice! Perfect for those colder days where we need something healthy and comforting.
For extra good fats & proteins, and also to add some crunch, I added some seeds on top. Feel free to use nuts instead if you feel like it!
Also, for a dairy free or vegan version, feel free to swap the goat’s cheese for some vegan cooking cream or sour cream – they would both go perfectly!
This alone is a perfect starter for a meal, but to make it into a full meal you could add some potatoes to it, or pair it with some bread croutons. Or a nice slice of bread with a poached egg on top 😀 Let me know if you make it, and buon appetito!

Super Easy & Nourishing Green Soup

Serves: 2x as starter Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 300g broccoli
  • 100g baby spinach
  • 200g white beans pre-cooked
  • 1 clove of garlic
  • salt and pepper a generous pinch
  • fresh parsley finely chopped
  • 2 tbsp Extra virgin olive oil
  • 125ml hot water
  • 50g goat's cheese crumbled on top
  • optional: mixed seeds (I used pumpkin and sunflower)
  • optional: 1 tsp sweet paprika to sprinkle on top

Instructions

  1. Rinse your broccoli and chop both florets and the stem (yes, you can eat that too and it tastes of..broccoli!) and place them in a bowl.
  2. If steaming the broccoli in a microwave, add a few drops of water, cover with microwave-safe cling film and steam on max power for 8 minutes.
  3. If you do not have a microwave or prefer to boil them, add them to a pot with boiling water and cook until tender, about 6-8 minutes.
  4. Add the spinach, and steam/cook for an additional 2 minutes.
  5. If you boiled the veggies, transfer them to a bowl.
  6. Add the beans, garlic, salt, pepper, oil, and water.
  7. Using an immersion blender, blend until you get a smooth, creamy consistency. If you do not have a blender, you can use a robot with blades.
  8. Taste and eventually adjust seasoning.
  9. When ready to eat, dish out and cover with the goat's cheese, parsley, seeds and paprika, and serve.
  10. Buon appetito!

Notes

Storage: you can store the soup without toppings in an airtight container in the fridge for up to 3 days. You can also freeze it if fresh ingredients were used.

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