⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 tbsp Olive oil
• 1/2 cup, chopped Spring onions
• 1/2 cup, sliced Leeks
• 2 cloves, minced Garlic
• 1 medium, sliced Carrots
• 1 cup, florets Broccoli
• 1 cup, chopped Spinach
• 4 cups Vegetable broth
• To taste Salt
• To taste Pepper
• 1 tbsp Lemon juice

📖 Instructions

1. First, gather your ingredients. Make sure everything's washed and ready to go – less work later, right? This is especially important for the greens; nobody wants a gritty surprise in their soup!
2. Next, finely chop your spring onions, garlic, and leeks. Chop the broccoli florets into bite-sized pieces. And thinly slice your carrots. You can roughly chop your spinach; it'll wilt down nicely.
3. Heat a tablespoon of olive oil in your large pot over medium heat. Add the chopped spring onions, leeks, and garlic. Sauté for about 5 minutes, or until softened and slightly fragrant. Don't let them burn - gently stir them occasionally.
4. Now, toss in the chopped carrots and broccoli florets. Cook for another 5-7 minutes, stirring occasionally, until the carrots start to soften. We're not aiming for completely tender vegetables at this stage, just a nice head start.
5. Add your vegetable broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 10-15 minutes, or until the broccoli and carrots are tender-crisp. You can give it a little taste test around this point. Taste and Adjust seasonings as needed, remember!
6. Once the vegetables are tender, add the chopped spinach. Stir it in and let it wilt for 2-3 minutes. Stirring now is important. Don't want that spinach to stick to the bottom of the pan!
7. Now comes the fun part! Carefully use your immersion blender (or carefully transfer to a regular blender) to blend the soup until it's smooth and creamy. If using a regular blender, work in batches to avoid splatters. Start slow and gradually increase speed.
8. Season the soup to your taste. Add salt and pepper, to start. A squeeze of lemon juice brightens up the flavor amazingly. You can also experiment with other spices, but this is a good base to work with.
9. Ladle the soup into bowls and serve immediately. Garnish with fresh herbs if you like – we mentioned dill or parsley before, right? –and a drizzle of olive oil, if you desire. Remember that beautiful photo we suggested – aim for that!
10. Enjoy your delicious and nutritious vegan green soup! It's perfect for a light lunch or a comforting dinner. Let me know how it turns out!

📝 Notes

• Adjust seasoning to your liking. You could add some nutmeg too if you like a little spice.
• Add a dash of nutritional yeast for added cheesy flavor!