Green Beauty Vegan Soup

If you’re looking for an easy, healthy way to eat more greens, this soup is the answer. An incredibly nutritious vegan recipe, full with flavors and vitamins. This green bowl is amazing and it tastes sensational. I added a little more flavor and crunch by sprinkling some raw pumpkin seeds on the top.

I am a big soup lover. I love soup so much that I even eat it for breakfast. I enjoy eating all kinds of vegetable soups either creamy or regular. I have a lot of soup recipes which I’ve made during the years, so I can write a cookbook only for vegan soups 🙂

Whenever I have a cold, I make this soup recipe, I add lemon juice and fresh minced garlic and I instantly feel better. This soup is also perfect for detox using the magic of the veggies, but without the pasta of course :). This recipe has a lot of vitamin C, magnesium, fiber, zinc, iron etc.

I call this soup the green beauty because every ingredient that I use for this recipe is green. I use broccoli, green pepper, zucchini, green beans, asparagus, spinach, leeks (only the green parts) and pumpkin seeds. The only white thing in this soup is the pasta which makes balance between the color and the taste. This soup is flexible because you can use any green veggies that you have in your fridge. You can also use whole wheat or gluten-free pasta instead of regular. Make a full pot of this soup, store it in the fridge and take it with you in a jar the next day to work. You can eat it with bread or with fresh salad and you’ll have a nutritious and healthy meal which will make your body happy.

The steps for this recipe are very easy. You only need to wash and cut the veggies. Lightly fry them in a pot, add water and season it with salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins

Healthy and nutritious green goddess
soup. Loaded with vitamins and
flavors. Perfect for detox or
when you have a cold.

Author: Just Flora No Fauna
Recipe type: Soup
Serves: 2

I N G R E D I E N T S

• 1 green pepper
• 1 small zucchini
• 1/8 cup asparagus
• 1/4 cup broccoli florets
• 1/8 cup green beans
• 1 small leek
• 1 cup spinach
• 1/2 cup bow-tie pasta
• 2 cups water
• Pumpkin seeds
• Salt and pepper

I N S T R U C T I O N S

1. Cut the leeks into rings and fry them in a pot for a couple of minutes with olive oil on medium heat;
2. In the meantime, cut the broccoli into florets and cut the asparagus and green beans to bite-size pieces. Cut the pepper in squares and cut the zucchini in small cubes;
3. Add the veggies in the pot and stir them occasionally for 5 minutes;
4. Add the water and the pasta and season it with salt and pepper;
5. Cook it for 7-8 minutes or until the veggies are soft. Before the soup is ready, add the spinach and stir everything well;
6. Serve it with raw pumpkin seeds on the top;