Easy Green Soup (Printer-Friendly)
Comforting green soup packed with roasted vegetables, bone broth, and flavor-boosting garnishes.
# What You’ll Need to Cook:
→ Vegetables
01 -
1 cup chopped asparagus
02 -
1 cup diced zucchini
03 -
2 shallots, sliced
04 -
2 cloves garlic, minced
05 -
1 cup fresh spinach
06 -
1 avocado, peeled and pitted
→ Peppers
07 -
1 green bell pepper, chopped
08 -
1 poblano pepper, chopped
09 -
1 jalapeño pepper, seeded and chopped
→ Liquids and Broth
10 -
4 cups bone broth
11 -
1 tablespoon aged balsamic vinegar
12 -
1 tablespoon lemon juice
→ Seasonings
13 -
1 teaspoon salt
14 -
1/2 teaspoon black pepper
15 -
1/4 teaspoon red pepper flakes
16 -
1 tablespoon chopped fresh parsley
→ Toppings
17 -
1/4 cup grated parmesan cheese
18 -
1/2 cup croutons
19 -
2 tablespoons microgreens
# Steps to Prepare:
01 -
Preheat oven to 400°F (200°C). Wash and roughly chop all vegetables.
02 -
Spread vegetables and peppers on a sheet pan. Drizzle with oil and roast for 20–25 minutes until tender.
03 -
Transfer roasted vegetables to a blender with avocado and parsley. Blend until smooth.
04 -
Combine blended mixture and hot bone broth in a pot. Simmer for 5–10 minutes. Stir in parmesan cheese.
05 -
Top with croutons, microgreens, and additional seasoning if desired before serving.
# Extra Cooking Tips:
01 -
Use pre-cut vegetables to save time during preparation.
02 -
Roast vegetables uniformly to avoid overcooking smaller pieces.
03 -
Substitute vegetable stock and omit cheese for a vegan option.
04 -
Blending warm vegetables improves the soup’s smooth texture.