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Super Greens Soup with Grilled Cheese Croutons

Serves

6-8

Prep Time

15 Minutes

Cook Time

30 Minutes

If you're looking for a nutrient-packed, vibrant, and drinkable soup, this Super Greens Soup is perfect. Loaded with broccoli, green peas, and spinach, this soup is not only delicious but also brimming with vitamins, antioxidants, and fiber. It's an ideal option for a healthy lunch or light dinner—perfect for when you need a quick energy boost without sacrificing flavor. Hearty enough to stand on its own, this soup also makes a great starter for a larger meal.

This Super Greens Creamy Soup pairs wonderfully with crusty bread or a simple side salad, but for a fun and delicious twist, try topping it with crispy, cheesy grilled cheese croutons!

Tips:

For a thicker soup with more protein, add a can of drained white beans or chickpeas before blending.
If you prefer a chunky soup, reserve some broccoli and peas before blending and stir them back into the soup for added texture.
If fresh spinach, broccoli, or peas aren’t available, you can use frozen vegetables.

Variations:

Swap out the spinach for kale or Swiss chard for a heartier green.
Add more vegetables like zucchini or asparagus for additional flavors and nutrients.
For a spicy twist, add a pinch of red pepper flakes or a splash of hot sauce.
Roast the vegetables on a parchment-lined sheet pan for a different flavor profile.

This Super Greens Soup is vibrant, delicious, and packed with nutrients. The combination of broccoli, peas, and spinach ensures that every bowl is filled with wholesome goodness. It’s perfect for a quick, healthy meal that will leave you feeling satisfied and energized!

Products used: Fernleaf Dill Olive Oil

Ingredients

Ingredients for Soup:
3 tablespoons SOOC Fernleaf Dill Olive Oil
1 medium onion, diced
3 tablespoons garlic, minced
¼ cup fresh dill, chopped
6 cups broccoli florets
2 cups frozen or fresh green peas
4 cups fresh spinach leaves (or more for extra greens)
4 cups vegetable broth
1 cup milk (or more if needed)
Salt and pepper, to taste
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Ingredients for Grilled Cheese Croutons:
1 tablespoon SOOC Fernleaf Dill Olive Oil
2 slices of bread
1 cup shredded cheese

Directions

1. Prepare the Soup: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 4-5 minutes until softened.

2. Add the broccoli florets and green peas to the pot and cook for another 4-5 minutes. Pour in the vegetable broth and bring the mixture to a simmer.

3. Stir in the spinach, dill, salt, pepper, and milk. Simmer for 10-12 minutes, or until the vegetables are tender.

4. Make the Grilled Cheese Croutons: While the soup is cooking, prepare the croutons. Heat a pan over medium heat and add the olive oil. Place a slice of bread in the pan, top with shredded cheese, and place another slice of bread on top. Cook until golden brown on one side, then flip and cook until both sides are crispy and the cheese is melted. Remove from the pan and cut the sandwich into small squares to use as croutons.

5. Blend the Soup: Using an immersion blender (or carefully transferring the soup to a blender in batches), blend the soup until it reaches a creamy consistency. If the soup is too thick, add more milk or vegetable broth to thin it to your liking. If using a blender, return the blended soup to the pot.

6. Serve: Ladle the soup into bowls and garnish with the grilled cheese croutons. For added flavor, sprinkle with red pepper flakes, or top with extra broccoli, peas, or a drizzle of cream or olive oil for a finishing touch.