Vegan & Paleo Veggie-Powered Soup
View Recipe
The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
Don’t be intimidated by the deep green color of this soup – it’s actually incredibly delicious and nutritious, and a meal I think your family will love, including picky eaters.
Powered by nutrient-dense green veggies, which on their own can be a bit boring, you’ll be happily surprised to taste that this soup is actually rich, creamy and anything but bland!
If you’re in need of a mealtime detox, or simply want to “up” your greens intake, this simple vegan and paleo-friendly recipe is sure to satisfy your hunger and fuel your body, spoonful after spoonful!
Vegan & Paleo Veggie-Powered Soup
- Prep time:
- 30min
- Total time:
- 30min
- Servings:
- 6-8
Ingredients
- 1/2 white onion
- 2 garlic cloves
- 2 Tbsp. extra virgin olive oil or avocado oil
- 4 cups Heinen’s vegetable broth
- 2 heaping cups broccoli florets
- 1 zucchini, sliced into rounds
- 1 16 oz. bag frozen peas
- 1 cup fresh spinach, packed
- 1/2 cup nutritional yeast
- Salt and pepper, to taste
- 1 cup full fat coconut milk
Instructions
- In a pot over medium heat, sauté the sliced onion and garlic in olive oil or avocado oil until fragrant.
- Add the broccoli florets, zucchini rounds and vegetable broth to the pot. Simmer, covered, until the broccoli is soft, about 10-15 minutes.
- Add the spinach, peas, salt, pepper and nutritional yeast. Stir, then simmer for 2-3 minutes.
- Add all of the contents to a blender (you may need to do this in two batches) and blend until smooth. An immersion blender can also be used.
- Add the soup back to the pot and stir in the coconut milk.
- Serve with a drizzle of coconut milk, salt, pepper and fresh herbs, if desired.
