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5 from 3 votes

Cream of Green Vegetable Soup (Vegan)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3 servings
Print Recipe
This sweet and spicy Cream of Green Vegetable Soup is super easy to prepare, extra creamy and comes packed with those “good-for-you” nutrients.

Equipment

  • Cooking Pot
  • Blender

Ingredients

  • 125 g frozen broccoli
  • 125 g frozen cauliflower
  • 125 g frozen green peas
  • 70-80 g frozen mushrooms (I used hribi mushrooms)
  • 1 carrot
  • 1 stick celery
  • 1 yellow kapia pepper (or bell pepper)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried lovage (or parsley)
  • 1 tsp white pepper (ground, or black pepper)
  • 1 tsp Himalayan salt
  • 2 tsp extra virgin coconut oil
  • 1/2 avocado (skin and seed removed)
  • decorated with whole black pepper, hot paprika and dried herbs

Instructions

  • In a cooking pot, add broccoli, cauliflower, green peas, mushrooms, carrot, yellow pepper and celery.
  • Cover with water, bring to a boil and cook for a few minutes, until the carrots have become soft enough.
  • Transfer excess water into a separate bowl and let the cooked ingredients cool down a bit (we’ll be using some of the water a bit later).
  • Once cooled down, add all the cooked vegetables into your blender (no water please).
  • Continue by adding the rest of the ingredients into the blender: extra virgin coconut oil, avocado, all the spices and salt.
  • Add 1-2 cups of the water on top of everything (use the water from cooked vegetables), just enough to make the blending process easier for your blender.
  • Puree all the ingredients in the blender until you obtain a creamy consistency. Consider adding more water if your blender has a hard time pureeing everything into a cream.
  • Once you’ve reached that creamy consistency, transfer into your favorite soup bowls, and garnish (i used black pepper, chili powder and herbs).
  • That was it. Serve hot or at room temperature. Enjoy your cream soup and share with someone close!

Notes

You can make this soup in 2 distinct steps:
  1. boil the vegetables in the morning and store them in the fridge.
  2. make the cream soup in the evening and reheat before serving.
Sometimes your blender will have a hard time pureeing all the ingredients into a cream. When this happens it’s helpful to add a bit more water.
Feel free to use any type of mushrooms that you like or add more if you enjoy mushrooms.
As always, feel free to experiment with the ingredients or skip something that you don’t like from my list.
This recipe is vegan, low-carb and keto friendly. For an extra keto boost, add an entire avocado.
Course: Soup
Cuisine: Dairy-Free, Gluten-Free, Low-carb, Sugar-Free, Vegan
Keywords: cream soup, green soup, greens, spicy vegetable soup, vegan soup
Author: Marcel Corbeanu