This refreshing and creamy green soup packs many different colored vegetables, including healthy spinach. It’s very easy to make, perfectly creamy, low-carb, vegetarian and super tasty.
Here’s what defines this soup best. It’s:
Easy to Make
Loaded with healthy vegetables
Perfect lunch or dinner
You can serve this soup on its own or pair it with things like olives, nuts, your favorite cheese, garlic, onion, etc. I served this cream soup with the following extras:
- Comté cheese (French origin, aged for 18 months, raw milk)
- cherry tomatoes
- kalamata olives
- green beans
Why I love this cream soup?
This soup has a perfectly creamy texture and a wonderful fresh taste. You know this already. But what really makes this soup healthy? Here’s a breakdown of the ingredients I used:
- frozen spinach – Spinach comes packed with lots of healthy nutrients like vitamins, minerals, enzymes, phytonutrients and healthy fiber. Spinach is also responsible for the green color of this soup.
- sweet potato – When I think at sweet potatoes, I instantly associate them with resistant starch (a very healthy type of fiber). Sweet potatoes are also famous for having vitamins A, B and C, plus some minerals.
- carrots – Like sweet potatoes, carrots are loaded with vitamin A, plus B vitamins and vitamin C. They also provide some minerals.
- celery and fennel – These two vegetables are a perfect match for any soup. Celery and Fennel are loaded with various phytonutrients that have antioxidant properties. They are simply wonderful and aI also sue them in my smoothies a lot.
- bell pepper – Along with carrots, celery and fennel, bell peppers are part of almost all my soup recipes. They’re loaded with B vitamins and vitamin C, but also with different phytonutrients.
- garlic, onion, jalapeño – They come with unique phytonutrients like flavonoids, sulfur-containing compounds, or organic acids. Plus they enhance the flavor of any soup.
- full-fat raw cream – I use it for two reasons: as a way to mix the vegetables into cream soup, but I also use it for adding beneficial healthy fats to make this soup low-carb and keto friendly. You can replace full-fat cream with avocado or extra virgin coconut oil, ending-up with a vegan recipe.
- *Himalayan salt – I use it for its pure taste and its minerals content. Note that natural saline salt works great as well.
Give this recipe a try and I bet you won’t regret it! This soup works great when you have a cold, when you feel tired or when you simply want something “green” to eat. It’s guaranteed to heal you from the inside out and it’s great for your gut flora as well. Did I mention that it tastes awesome?
Similar cream soup recipes
Would you like to explore other cream soup recipes? I’ve listed some of my favorites below:
- Super Simple, Very Green Cream Soup
- Sweet and Spicy Autumn Soup
- Porcini Mushrooms and Veggies Cream Soup (Vegan)
- Very Simple Sweet Potato Cream Soup
- Broccoli and Avocado Cream Soup (Vegan)
If you make this soup, let me know! Leave a comment or take a picture and tag it #refreshmyhealth on Social Media. I’d love to see what you come up with. Enjoy and share it with your loved ones!
What’s your favorite cream soup recipe? Would you try this green creamy soup? Share your thoughts.
Refreshing Creamy Green Soup
- 200-250 g frozen spinach (cooked)
- 1 sweet potato (peeled, cubed)
- 2 medium carrots (sliced)
- ½ stick celery (or ¼ small celery root)
- a bit of fennel (chopped)
- 1 bell pepper (chopped big)
- 2-3 cloves garlic (chopped)
- 1 medium onion (peeled, whole)
- 1 jalapeño (chopped small)
- pinch of Himalayan salt
- fresh herbs: dill and parsley
- 3-4 tbsp full-fat raw cream (for vegan use extra virgin coconut oil or avocado)
- decorate with cherry tomatoes and fresh dil
- Cook the spinach separately for 2-3 minutes, until soft. Set aside to cool down.
- In another pot, add together all the other vegetables: sweet potatoes, carrots, celery, fennel, garlic cloves, onion, bell pepper, and jalapeno.
- Bring to a boil and cook until the sweet potatoes are soft enough to be smashes with a fork.
- Once the vegetables are cooked, set aside to cool down. Separate the water from the vegetables, but don’t throw away the water.
- Once the cooked vegetables and cooked spinach are at room temperature, add them into the blender. Add the Himalayan salt, fresh herbs and raw cream.
- Include a bit of water, just enough to make it easy for your blender to chop and mix everything nicely. Hint: use the remaining water used to cook the vegetables.
- Blend until you reach the desired consistency. Consider adding a bit more water if your blender has a hard time mixing everything.
- That’s it! Pour into a soup plate or a bowl, and decorate with sliced cherry tomatoes and fresh dill. Serve hot or at room temperature, or reheat if needed. Enjoy!
- If you want to make this as a vegan recipe, you can simply replace the full-fat raw cream with avocado or extra virgin coconut oil.
- When blending all the ingredients, it’s important to pay attention to the water quantity. Too much water will ruin the soup, so I advise you to start with little water as add some more, only if your blender has troubles mixing everything.
- The World’s Healthiest Foods, Spinach
- The World’s Healthiest Foods, Sweet Potatoes
- The World’s Healthiest Foods, Carrots
- The World’s Healthiest Foods, Celery
- The World’s Healthiest Foods, Fennel
- The World’s Healthiest Foods, Bell Peppers
- The World’s Healthiest Foods, Garlic
- The World’s Healthiest Foods, Onions
- The World’s Healthiest Foods, Chili Peppers
- Mark’s Daily Apple, The Definitive Guide to Resistant Starch
- Mark’s Daily Apple, Resistant Starch: Your Questions Answered
- Chris Kresser, Resistant Starch Health Benefits
- Prebiotin, Benefits of a High Fiber Diet