Spicy Green Soup

This vegan green soup is spicy and full of all the veggies. Using frozen veggies keeps the cost and effort factor to a minimum. 

Traveling is fabulous isn’t it? Getting away from the daily grind, enjoying the sites in other cities, and just relaxing (maybe). So wonderful!

As great as it to travel, it’s always nice to come home and sleep in your own bed, right? What’s not nice is that you have nothing to eat in your kitchen.

Enter frozen veggies.

I buy frozen veggies when they’re on sale, but even when they’re not on sale they are usually less expensive than their fresh counterparts. Don’t get me wrong, you can’t beat in-season, fresh veggies. However, if you’re on a budget and/or you want a veggie that isn’t in season, frozen veggies are your besties.

[clickToTweet tweet=”Spicy, tasty #vegan green soup using frozen veggies to keep the cost and effort factor to a minimum” quote=”Spicy, tasty #vegan green soup using frozen veggies to keep the cost and effort factor to a minimum”]

Whenever I get home from traveling, I always crave veggies. Does anyone else crave veggies after a vacation? Surely I’m not the only one… but seriously, the second I get home I want all the veggies. All the veggies.

Luckily, this soup has tons of veggies. Onions, garlic, broccoli, spinach, peppers, and since they’re green, cilantro & parsley.

It’s certainly not too pretty, but it’s spicy and thick and satisfying. In my humble opinion, it is my favorite thing to make when I get home from vacation. It’s inexpensive, easy to prepare, filling, makes a lot of soup (yay for leftovers!), and full of vitamins & goodness my body has been missing out on while vacationing.

Spicy Green Soup

This vegan green soup is spicy and full of all the veggies. Using frozen veggies keeps the cost and effort factor to a minimum.

Print Rate

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 14 cups

Author: Meme

Ingredients

• 1 TBSP olive oil
• 2 cups chopped onion
• 2 TBSP minced garlic
• 4 cups vegetable broth or chicken broth
• 4 cups water
• 24 ounce frozen broccoli florets
• 10 ounce frozen spinach
• 1/4 cup minced hot pepper
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 tsp salt
• 1/4 tsp turmeric
• 1 cup nutritional yeast
• 1 tsp lemon zest
• 1/4 cup lemon juice

US Customary - Metric

Instructions

• Heat olive oil oven medium-low heat in a large soup pot. Add onions, and sauté 30 minutes, stirring occasionally. Add garlic, broth, water, broccoli, and spinach. Stir, and turn heat to medium-high and bring to a boil. Reduce heat to a simmer and add hot peppers, cilantro, salt, and turmeric. Simmer for 10 minutes.
• Remove from heat and blend (using an immersion blender or carefully transferring to a blender in batches to blend).
• Add in nutritional yeast, lemon zest, and lemon juice. Stir well until completely combined. Top with chopped green onions, nuts, parsley, and/or cilantro. Serve and enjoy!

Notes

*You can use any broth desired.

*Any hot peppers work in this soup: serrano peppers, jalapeño peppers, etc.

*I used two (12 ounce) packages frozen broccoli. If you can't find that size, try to get around that amount.

*I used a 10 ounce package frozen spinach. You could also use a 12 to 16 ounce package. Adjust seasonings as needed.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

What to use in this recipe:

Meme

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