Green Velvet Soup
No one will believe this velvety soup is great for a diet. The recipe, which is loaded with vitamins, fiber, and brimming with fresh flavors, it’s also easy to make. To make the soup vegan, simply substitute the butter with olive oil and omit the sour cream or yogurt garnish.
Green Velvet Soup
Makes 8 cups
Each cup contains 60 calories, 1.4 grams fat, 4.3 net grams carbs, and 3.2 grams protein
1 tablespoon butter
1 onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped
4 mushrooms, chopped
½ teaspoon each, salt and pepper
¼ teaspoon red pepper flakes (or more to taste)
3 cups baby spinach
2 cups each, stemmed and chopped broccoli, cauliflower, and Romanesco (if unavailable, use 1 more cup of both broccoli and cauliflower)
2½ cups water
1½ cups unsweetened almond milk
1 cube vegetable bullion
To Serve: Dollop of sour cream or yogurt, smoked paprika
Directions
Melt butter in a large saucepan. Add onion, garlic, celery, mushrooms, salt, pepper, and red pepper flakes. Sauté over low to medium heat until onion is translucent, about 10 minutes. Stir as needed.
Add the remaining ingredients. Bring to a boil, then lower heat so soup simmers. Cook until vegetables are fall-apart tender, about 20 minutes. Remove from heat.
Carefully puree soup in a blender until creamy smooth. Taste and adjust seasonings.
Serve warm, garnished with sour cream and smoked paprika, if desired.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
