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Healthy green soup

This healthy green soup is naturally vegetarian and is full of green spring vegetables. It is great as a nutritious starter or as a light lunch.
Meal Type Lunch, Picnic, Starter
Cuisine Australian-Inspired
Keyword Healthy green soup, Vegan, Vegetarian
Total Time 40 minutes
Servings 4
Author Veg Coast Cook


  • 1 tsp extra virgin olive oil
  • 1 head of broccoli approx. 230g, chopped
  • 80 g kale chopped
  • 80 g red onion peeled and chopped
  • 1 garlic clove peeled and crushed
  • 1 litre vegetable stock
  • 280 g potatoes peeled and diced
  • 100 g celery chopped
  • 2 tsp fresh parsley keep a couple of leaves aside for garnish
  • Plain yogurt to garnish (or use a plain vegan yogurt)
  • Salt and pepper


  1. In a large saucepan fry oil, garlic and celery over a moderate heat for 5 minutes.
  2. Add potato, broccoli stalks, kale stalks and most of the parsley (keep some leaves aside for garnish). Stir and fry for 4 minutes. Add vegetable stock, bring to the boil, reduce heat, cover and simmer for 15 minutes.
  3. Add chopped broccoli florets and chopped kale leaves. Stir, cover and simmer for 7 minutes until the florets are cooked. Remove from heat and allow to cool.
  4. Puree cooled soup until smooth in a blender adding salt and pepper to taste.
  5. Reheat soup in a large saucepan and transfer to bowls. Dollop a small spoonful of plain yogurt into each bowl and garnish with parsley leaves. 

Recipe Notes

Serve this soup with giant breadsticks