Super Green Vegetable Soup



  • 1 tbsp olive oil
  • 1 1/4 cup leeks finely chopped
  • 3 cloves garlic minced cone #1
  • 3 stalks celery diced cone #3
  • 1 small zucchini diced cone #
  • 3/4 cup green beans trimmed and cut in thirds
  • 3/4 cup fresh or frozen peas
  • 3 tbsp fresh cilantro chopped
  • 1/3 cup fresh parsley chopped
  • 1 3/4 – 2 tsp salt taste as you go
  • 3/4 tsp freshly cracked black pepper
  • 6 cups vegetable broth
  • 1 tbsp freshly squeezed lemon juice
  • 4 cups leafy greens of choice I used half kale, half spinach
  • 2 15. oz cans garbanzo beans

Herbed Oil:

  • 1/3 cup vegan parmesan-style cheese grated (can sub with 2 tbsp nutritional yeast)
  • 3 tbsp fresh parsley
  • 1-1 1/2 tbsp fresh basil
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  • Heat 7 Qt pot over medium heat
  • Add leeks and garlic and sauté about 5 minutes, stirring often. Add celery, zucchini, green beans and peas and stir. After a minute or two, add in cilantro, parsley, salt and pepper.
  • Add vegetable broth and bring to a boil. Place lid on and Reduce heat to a simmer, cook for 20 minutes.
  • After 20 minutes, add in lemon juice, leafy greens and garbanzo beans and cook a few more minutes, until greens are wilted.
  • Meanwhile, add all herbed oil ingredients to a blender or food processor and blend until smooth and well incorporated.
  • Serve soup with a drizzle of oil over top and enjoy!
  • You can use any green vegetables you have on hand. I used about 4 cups total (celery, zucchini, green beans and peas).

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