Easy Green Vegetable Soup Recipe for Healthy Dinner
Easy Green Vegetable Soup is the ultimate cozy dinner, ready in just 20 minutes. After making this soup countless times, I’ve discovered the trick to keeping it fresh and vibrant. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Overnight Oats with Kiwi and Chia Seeds and Easy Keto Grilled Halloumi and Watermelon Summer Salad.
Why This Easy Green Vegetable Soup Recipe for Healthy Dinner Is Pure Comfort
- Packed with nutritious greens for a healthy meal
- Ready in just 20 minutes for a quick dinner
- Better than takeout and freezer-friendly for meal prep
- Cozy and comforting, perfect for chilly evenings
What You'll Need for Easy Green Vegetable Soup Recipe for Healthy Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium leeks, white and light green parts, chopped
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh spinach
- 4 cups fresh kale
- Salt and pepper, to taste
- Garlic powder
- Onion powder
- Dried thyme
- Salt and pepper
- Optional: Crusty bread
- Optional: Shredded Parmesan cheese
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Spinach: You can use frozen spinach, just make sure to thaw and drain it first.
- Kale: Remove the tough stems before adding kale to the pot.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup right in the pot easy and mess-free → See on Amazon
- Instant Pot — Cooks the soup in half the time and keeps it hot for leftovers → See on Amazon
How to Make Easy Green Vegetable Soup Recipe for Healthy Dinner
- Sauté onion, garlic, and leeks: Heat olive oil in a large pot over medium heat. Add onion, garlic, and leeks, and cook until softened, about 5 minutes.
- Add potatoes and broth: Stir in diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are tender.
- Add greens: Stir in spinach and kale. Cook until wilted, about 5 minutes.
- Blend and season: Use an immersion blender to blend the soup until smooth. Season with salt, pepper, garlic powder, onion powder, dried thyme, and red pepper flakes (if using).
- Serve: Ladle the soup into bowls and serve with crusty bread and shredded Parmesan cheese (if desired).
Cook's Tips for Perfect Easy Green Vegetable Soup Recipe for Healthy Dinner
- Common mistake and fix: Don't overcook the greens. They can become bitter if cooked too long. Add them at the end and cook just until wilted.
- Pro tip: For a creamier soup, blend it until completely smooth. For a chunkier soup, blend it less or leave some potatoes unblended.
- Pro tip: Add a can of coconut milk for a richer, more indulgent soup.
- Pro tip: Freeze leftovers in individual portions for an easy, healthy lunch or dinner later in the week.
Storing & Reheating Easy Green Vegetable Soup Recipe for Healthy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated on the stovetop or in the microwave.
Freezing Easy Green Vegetable Soup Recipe for Healthy Dinner
Freeze leftovers in individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, skip the Parmesan cheese.
- Best substitution: You can substitute the kale with Swiss chard or collard greens.
- Make-ahead: This soup can be made ahead and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth.
Want to level up this recipe?
High-quality vegetable broth — Gives the soup a rich, savory flavor that's worth the extra cost → Check price on Amazon
Easy Green Vegetable Soup Recipe for Healthy Dinner
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium leeks, white and light green parts, chopped
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh spinach
- 4 cups fresh kale
- Salt and pepper, to taste
Seasonings
- Garlic powder
- Onion powder
- Dried thyme
- Salt and pepper
Optional Toppings
- Crusty bread
- Shredded Parmesan cheese
- Red pepper flakes
Instructions
- Sauté onion, garlic, and leeks: Heat olive oil in a large pot over medium heat. Add onion, garlic, and leeks, and cook until softened, about 5 minutes.
- Add potatoes and broth: Stir in diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are tender.
- Add greens: Stir in spinach and kale. Cook until wilted, about 5 minutes.
- Blend and season: Use an immersion blender to blend the soup until smooth. Season with salt, pepper, garlic powder, onion powder, dried thyme, and red pepper flakes (if using).
- Serve: Ladle the soup into bowls and serve with crusty bread and shredded Parmesan cheese (if desired).
Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, skip the Parmesan cheese.
- Best substitution: You can substitute the kale with Swiss chard or collard greens.
- Make-ahead: This soup can be made ahead and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftovers in individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally.
- Make ahead: This soup can be made ahead and reheated on the stovetop or in the microwave.
Nutrition Per Serving
- Calories: 150
- Protein: 6g
- Fat: 5g
- Carbs: 20g
- Fiber: 4g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Green Vegetable Soup Recipe for Healthy Dinner FAQs
Yes, this soup can be made ahead and reheated on the stovetop or in the microwave. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Overcooking the greens can cause the soup to turn bitter. Add them at the end and cook just until wilted.
Yes, you can make this soup in the Instant Pot. Sauté the onions, garlic, and leeks first, then add the potatoes and broth. Cook on high pressure for 5 minutes, then quick release and stir in the greens until wilted.
Yes, this soup is gluten-free. Just make sure to use gluten-free vegetable broth and serve it with gluten-free bread.
Yes, you can make this soup in the slow cooker. Sauté the onions, garlic, and leeks first, then add them to the slow cooker with the potatoes and broth. Cook on low for 6-8 hours or on high for 3-4 hours, then stir in the greens until wilted.
A Warm Final Note
I can’t wait for you to try Easy Green Vegetable Soup Recipe for Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
