- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 2⅓ cups
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Blended potatoes and cannellini beans give a lusciously smooth texture to this creamy, dreamy green velvet soup. The vibrant hue comes from an assortment of leafy greens, frozen green veggies, and scallions. Fresh tarragon adds subtle licorice-like notes to the soup, while bright lemon juice and spicy hot pepper sauce add a delicious depth of flavor. This recipe is quite versatile and is a great way to use up leftover bits of vegetables and greens that would otherwise go bad. Simply throw everything in the pot, simmer, and then blend it up until you have a velvety smooth consistency! Serve with a side of whole wheat bread for an extra-hearty meal.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 cup chopped scallions
- 3 cloves garlic, minced
- 3½ cups low-sodium vegetable broth
- 1½ lb. russet potatoes, peeled and cut into 1-inch pieces
- 1 15-oz. can no-salt-added cannellini beans, undrained
- 3 cups coarsely chopped fresh or frozen green vegetables, such as sugar snap peas, broccoli, asparagus, green beans, and green peas
- 3 cups chopped fresh greens, such as spinach, kale, chard, and collards
- 1½ cups unsweetened, unflavored plant milk
- 2 teaspoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1 teaspoon hot pepper sauce
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large saucepan cook scallions and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining broth, the potatoes, and cannellini beans. Add water, if needed, to cover. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until potatoes are nearly tender.
- Add green vegetables; cook 5 minutes or until nearly tender. Add fresh greens, milk, and tarragon. Cook 5 minutes or until greens are very tender.
- Use an immersion blender to blend soup until very smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pan.) Stir in lemon juice and hot sauce. Season with salt and black pepper. If you like, top with additional hot sauce, scallions, and tarragon.
Per serving (2⅓ cups): 278 calories, 54 g carbohydrates, 11 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 418 mg sodium, 11 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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