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Writer's pictureMeghan Williams

Spicy Green Veggie Soup

Full of flavor and nutrition from some of my favorite spring green veggies.


Last year I made this delicious spring onion soup to go with grilled cheeses with arugula that I have wanted to make again since. Once I received spring onions in my CSA box this year, I knew it was time again, but I wanted to try something different. I received gorgeous broccolini, zucchini, spring onions, garlic scapes, kohlrabi, and radishes. So, laying in bed at night, I start dreaming up of ways I could combine all of these flavors.


Health Benefits

This recipe is that these veggies are fairly easy to get at your farmers market or CSA in the Spring and with all of the vegetables included, it very healthy! Below are a brief description of the benefits from some of the ingredients included.


Zucchini

Zucchini is a great source for folate, potassium, and vitamin A. It may help with cancer prevention, diabetes prevention and management, and eye health.

(Source: WebMD)


Radishes

Radishes are a good source of antioxidants and vitamin C. They may reduce the risk of diabetes, enhance liver function, and improves cardiovascular health.

(Source: WebMD)


Kohlrabi

Kohlrabi is one of my favorites because it is delicious, but also has a TON of benefits. Kohlrabi is rich in vitamin C and folate. It may help with metabolic health (since it is a low glycemic index food), bone density (since it is high in calcium and magnesium), protects tissues (since it is high in carotenoids), may help prevent cancer, support gut health (since it is high in fiber), and promotes health.

(Source: WebMD)


Broccolini

Broccolini is rich is vitamins A & D, calcium, magnesium, fiber, and antioxidants. It may help protect against cancer, helps maintain proper brain function, promotes muscle growth, helps you digest food properly, and may help you regulate your blood pressure.

(Source: WebMD)



Spring Green Veggie Soup


Ingredients

  • 2 lbs Zucchini, sliced in .5 inch slices

  • 2 Bunches of Broccolini

  • 1 Bunch of Radishes, halved and greens removed.

  • 1 Bunch of Spring Onions or 2-3 bunches of Green Onions (about 2 cups)

  • 1 Bunch of large Garlic scapes

  • 2 russet potatoes

  • 2 jalapeños

  • 1 large Kohlrabi, diced

  • 48 oz Chicken Broth (can use veggie broth to make vegan)

  • Salt & pepper

  • Olive oil

  • 2 tbsp of All Purpose Seasoning— I use this one which has salt, pepper, cayenne, garlic, and New Mexican Chile.

  • 1/2 tsp Cumin

Directions

  1. Preheat oven to 400°F.

  2. Chop zucchini, radishes and 1 bunch of broccolini. Mix in a bowl to cover with olive oil, salt, and pepper. Roast in preheated oven for 12-15 minutes, or until veggies are easily speared. Flip halfway through cooking time.

  3. While the vegetables are roasting, chop potatoes, green onions, garlic scapes, and jalapeños. Heat up a large pot over medium high heat and add olive oil to pan. Add potatoes and sauté.

  4. One the potatoes have some color on them, add green onion, garlic scapes, and jalapeños. Cook until fragrant. Add other bunch of broccolini and stir in.

  5. Cook for a couple more minutes. Pour enough broth to deglaze the pan. Then add rest of broth once pan is deglazed. Add all purpose seasoning.

  6. Peel and chop kohlrabi while soup is simmering. It will be added just before the soup is blended so you keep the raw favor.

  7. Once potatoes are done cooking, add half of the roasted zucchini and all of the radishes plus the uncooked kohlrabi. (You should have all roasted broccoli and half of roasted zucchini left in sheet pan.

  8. Blend soup with a hand blend or in batches in a blender. Add the left over broccolini and zucchini to soup to add texture.

  9. Serve warm. Flavors will continue to combine over night and it is actually better the second day.


I love serving this with tacos or by itself. Taco recipe will come soon!


Tried the recipe? Let me know what you think!

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