H–eee—-lllll—ooooo (that’s me shivering). Yes, believe it or not it actually does get cold in Florida, and this week is definitely a chilly one for us. I know the two things you’re thinking…1. Does it really get cold in Florida? and 2. Green Soup can’t actually taste good, can it??
Yes, I say. YES. YES. YES.
So, ok, I admit it’s really not that cold, but sadly when I wrote this literally a week ago it was..I swear! Florida is finicky like that. One day there is frost on the ground, the next day you are in a tank top and shorts. Guess I can’t really complain, we don’t have to shovel snow! 😬 ❄️ I know a lot of you out there are still battling the cold winter, so with that I bring to you my green soup recipe – delicious, packed with fiber, and SO EASY to make! I mean, if you can cut veggies, throw them in a pot and blend, then you totally got this.
Just like a lot of kids, I was a picky eater when I was younger. Eating green vegetables was not exactly my forte, but I was always surrounded by so much delicious homemade food, so naturally that just couldn’t last forever. I grew up with a lot of home cooked meals – our small little family sitting at the dinner table together most nights, and no matter what time of year it was, soup could always be on the menu. Most people only see soup as a nice warm and cozy meal during the winter, but not in my house – soup is made year-round folks, and I guess I have just learned to accept that as well…normal 😉
This green soup recipe was inspired by my grandma. Grams was an uh-mazing cook…like one of those cooks that was so amazing that when you asked for the recipe she had to make it up right then and there because she’d never measured anything in her life but everything always seemed to turn out wonderful. Yeah. That kind of amazing. Then of course there was the deciphering of the recipe that was written down probably on a napkin or a butter-stained piece of paper that had been thrown around an crumpled up a few times, and not to mention in super illegible cursive handwriting. Always a fun time. She may not be with us now, but her recipes will live forever in our family.
I think everyone in my family that has cooked this soup has tweaked it to their own liking, so this version is my take on this delicious recipe. This soup was originally not blended, but I knew it would be such a pretty green color, so I took the risk and let’s just say that I really enjoyed the outcome. The potatoes were another addition which helped create the nice, creamy texture. In this version, I used chicken broth, but vegetable broth will work just as well if you would like to make this a vegetarian dish. The parsley and black pepper give this just enough spice to keep you extra warm this winter. Now go grab a loaf of crispy french bread, your green veggies and get to cookin’!
- 46.5 oz. chicken broth, low sodium (1 box + 1 can)
- 1/2 cup water
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 3 cups broccoli, chopped (florets and stems if using fresh)
- 2 cups cauliflower, chopped
- 1 medium zucchini, chopped
- 1 clove garlic, minced (about 1 tsp)
- 1 small onion, chopped
- 1 1/2 cup potatoes, peeled and chopped
- 1/4 cup fresh Italian parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- Bring all ingredients to a boil in large pot on stove.
- Turn down to medium low.
- Simmer about 20 minutes or until veggies are soft, stirring occasionally.
- Transfer to blender and blend until smooth.
- Serve with fresh parsley and crispy french bread.
- Use frozen broccoli and cauliflower to cut back on prep time.
- Feel free to use vegetable broth to make this soup vegetarian, the flavor is just as delicious!
- Calories: 163, Protein: 7 g, Fat: 1.6 g, Carbohydrates: 15 g, Fiber: 3.3 g, Sugar: 3.5 g, Sodium: 269 mg, Saturated Fat: .5 g