This delicious green veggie soup is packed with good-for-you ingredients for a hearty, healthy soup! It’s packed with protein and fiber for a meal that is satisfying and filling.

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I’ve been loving lots of cozy soups lately and I wanted to make a creamy soup that was brimming with veggies. The flavors in this soup are similar to a cream of broccoli soup, but there’s no cream necessary! Cannellini beans and russet potatoes create a hearty, creamy texture, then broccoli, spinach, onion, carrot, and celery are an easy way to pack lots of protein, fiber, vitamins, and minerals.

Ingredients & Substitutions

  • Olive Oil- This provides a base for sautéing and adds a rich flavor to the soup. You can substitute vegan butter in place of the olive oil if you prefer.
  • Onion, Carrots & Celery- This basic mirepoix adds savory flavor and depth to the soup base. It’s also a great way to add some extra veggies to this soup.
  • Garlic: I used fresh garlic but you can use one teaspoon of garlic powder, if you prefer.
  • Smoked Paprika- This adds a smoky flavor, providing depth to the base of the soup. You can substitute it with regular paprika or a dash of cayenne pepper.
  • All-Purpose Flour- This helps thicken the soup. You can use gluten-free flour if you need to keep this gluten-free.
  • Russet Potato- A russet potato adds a unique creaminess and helps thicken the soup. Unfortunately, other potatoes don’t work quite as well, so stick to a russet potato.
  • Vegetable Broth- I like to use a flavorful “not chicken” style broth like the one from Edward & Sons or Ocean’s Halo. I also like the Better Than Boullion vegetable base.
  • White Beans– Creamy white cannellini beans create a rich and velvety texture. I recommend cannellini beans over other beans because they blend into a silk smooth texture.
  • Broccoli- I prefer fresh broccoli, but frozen can be used as well.
  • Spinach– This adds extra nutrients and also creates a vibrant green color. You can substitute with kale, just be sure to remove the stems first.

How to Make Green Veggie Soup

Add the oil to a large pot over medium heat. Add the onion, carrot, and celery and cook for 5 minutes, stirring frequently.
Add the potato and continue to cook for 5 minutes.
Add the garlic, smoked paprika, and flour. Stir until the vegetables are coated with flour and continue to cook over medium heat for one minute.
Add the cannellini beans and broth, bring to a boil, then reduce the heat to medium-low. Simmer for 10 minutes.
Add the broccoli and simmer for 6-7 minutes until broccoli is tender.
Add the spinach and cook for one minute until the spinach is bright green.
Allow the soup to cool slightly, then transfer to a blender. Blend until completely smooth.
Transfer the blended soup back to the pot. Add salt and pepper to taste, if needed.

Soup Topping Ideas

Looking for a tasty topping to add to your soup? Try my homemade croutons or these crispy polenta croutons. You could also top the soup with crispy chickpeas for a fiber-filled topping!

Frequently Asked Questions

  • Why does my soup taste bland?– Make sure you’re using a flavorful broth. I like to use a flavorful “not chicken” style broth like the one from Edward & Sons or Ocean’s Halo. And don’t skimp on the salt and pepper.
  • How do you thicken soup?– A combination of flour, russet potato, and white beans create a rich and creamy soup. You could add blended cashew cream if you want to make it even creamier.
  • Can I freeze leftovers? Yes! I recommend portioning them into individual containers, then freezing. Reheat in the microwave or on the stovetop.

More Healthy Soup Recipes

If you enjoyed this recipe, be sure to try my vegan broccoli soup, 10 vegetable soup, or Moroccan lentil soup. All of those soups are healthy, plant-based, and loaded with veggies.

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Vegan Cream of Broccoli

Green Veggie Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This delicious green veggie soup is packed with good-for-you ingredients for a hearty, healthy soup! It’s packed with protein and fiber for a meal that is satisfying and filling.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1 medium russet potato, peeled and chopped
  • 4 cups vegetable broth
  • 1lb chopped broccoli florets
  • 1 (15oz) can cannellini beans, drained and rinsed
  • 1 cup spinach
  • Additional salt & pepper to taste

Instructions

  1. Add the oil to a large pot over medium heat. Add the onion, carrot, and celery and cook for 5 minutes, stirring frequently.
  2. Add the potato and continue to cook for 5 minutes.
  3. Add the garlic, smoked paprika, and flour. Stir until the vegetables are coated with flour and continue to cook over medium heat for one minute.
  4. Add the cannellini beans and broth, and bring to a boil then reduce the heat to medium-low. Simmer for 10 minutes.
  5. Add the broccoli and simmer for 6-7 minutes until broccoli is tender.
  6. Add the spinach and cook for one minute until the spinach is bright green.
  7. Allow the soup to cool slightly then transfer to a blender. Blend until completely smooth.
  8. Transfer the blended soup back to the pot. Add salt and pepper to taste, if needed.