Easy Green Vegetable Soup Recipe for Healthy Dinner

Easy Green Vegetable Soup is the perfect quick dinner solution. After making it many times, I’ve discovered the trick to keeping it creamy without dairy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Sticky Chicken Bao Buns Recipe for Easy Dinner and Easy Greek Grain Bowl with Halloumi and Zucchini Crisps.

What You'll Need for Easy Green Vegetable Soup Recipe for Healthy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 leeks, white and light green parts, chopped
• 3 cloves garlic, minced
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 4 cups fresh spinach
• 4 cups fresh kale
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1/4 tsp red pepper flakes (optional)
• Optional: Crusty bread
• Optional: Shredded Parmesan cheese
• Optional: Freshly ground black pepper

How to Make Easy Green Vegetable Soup Recipe for Healthy Dinner

1. Sauté onions and leeks: Heat olive oil in a large pot over medium heat. Add onions and leeks, cooking until softened, about 5 minutes.
2. Add garlic and spices: Stir in garlic, thyme, oregano, bay leaf, and red pepper flakes (if using). Cook for 1 minute.
3. Add potatoes and broth: Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are tender.
4. Add greens: Stir in spinach and kale. Cook until wilted, about 5 minutes.
5. Blend and season: Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.

Storing & Reheating Easy Green Vegetable Soup Recipe for Healthy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Green Vegetable Soup Recipe for Healthy Dinner

Freeze for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat on the stove over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the Parmesan cheese topping.
• Best substitution: You can substitute the spinach and kale with any combination of leafy greens, such as Swiss chard or collard greens.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it for a few more minutes to reduce.

Easy Green Vegetable Soup Recipe for Healthy Dinner

⏱

Prep

15 minutes

🍳

Cook

25 minutes

⏳

Total

40 minutes

🍽

Serves

4 servings

🥗

Diet

Vegetarian, Vegan option

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 leeks, white and light green parts, chopped
• 3 cloves garlic, minced
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 4 cups fresh spinach
• 4 cups fresh kale
• Salt and pepper, to taste

Seasonings

• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1/4 tsp red pepper flakes (optional)

Optional Toppings

• Crusty bread
• Shredded Parmesan cheese
• Freshly ground black pepper

Instructions

1. Sauté onions and leeks: Heat olive oil in a large pot over medium heat. Add onions and leeks, cooking until softened, about 5 minutes.
2. Add garlic and spices: Stir in garlic, thyme, oregano, bay leaf, and red pepper flakes (if using). Cook for 1 minute.
3. Add potatoes and broth: Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are tender.
4. Add greens: Stir in spinach and kale. Cook until wilted, about 5 minutes.
5. Blend and season: Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.

Notes

• Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the Parmesan cheese topping.
• Best substitution: You can substitute the spinach and kale with any combination of leafy greens, such as Swiss chard or collard greens.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it for a few more minutes to reduce.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Oven reheat: Reheat on the stove over medium heat until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 150
• Protein: 6g
• Fat: 5g
• Carbs: 20g
• Fiber: 5g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Green Vegetable Soup Recipe for Healthy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Green Vegetable Soup Recipe for Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!