Easy Green Vegetable Soup Recipe for Healthy Dinner

Easy Green Vegetable Soup is a comforting, healthy dinner ready in just 30 minutes. After making this many times, I’ve discovered the trick to keeping it creamy without dairy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Creamed Spinach and Artichokes and Easy Healthy Orange Chicken.

What You'll Need for Easy Green Vegetable Soup Recipe for Healthy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 leek, thinly sliced
• 4 cups vegetable broth
• 4 cups fresh spinach
• 2 cups fresh kale
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 1/2 tsp red pepper flakes (optional)
• Optional: Crispy bacon, crumbled
• Optional: Shredded Parmesan cheese
• Optional: Fresh parsley, chopped

How to Make Easy Green Vegetable Soup Recipe for Healthy Dinner

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and leek. Cook until softened, about 5 minutes.
2. Add broth and seasonings: Stir in vegetable broth, thyme, basil, bay leaf, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer for 10 minutes.
3. Add greens: Add spinach and kale to the pot. Cook until wilted, about 5 minutes.
4. Blend and serve: Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Stir in diced tomatoes, salt, and pepper. Taste and adjust seasoning if needed. Serve hot, topped with your choice of toppings.

Storing & Reheating Easy Green Vegetable Soup Recipe for Healthy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This soup can be made ahead and reheated for a quick, easy dinner.

Freezing Easy Green Vegetable Soup Recipe for Healthy Dinner

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a heartier soup, add cooked chicken or beans.
• Best substitution: Substitute the kale with Swiss chard or collard greens.
• Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stovetop over medium heat until warmed through.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your soup is too thick, thin it out with a little more broth or water. If it's too thin, let it simmer longer to reduce.

Easy Green Vegetable Soup Recipe for Healthy Dinner

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian, Vegan, Gluten-free

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 leek, thinly sliced
• 4 cups vegetable broth
• 4 cups fresh spinach
• 2 cups fresh kale
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Crispy bacon, crumbled
• Shredded Parmesan cheese
• Fresh parsley, chopped

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and leek. Cook until softened, about 5 minutes.
2. Add broth and seasonings: Stir in vegetable broth, thyme, basil, bay leaf, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer for 10 minutes.
3. Add greens: Add spinach and kale to the pot. Cook until wilted, about 5 minutes.
4. Blend and serve: Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Stir in diced tomatoes, salt, and pepper. Taste and adjust seasoning if needed. Serve hot, topped with your choice of toppings.

Notes

• Chef tip: For a heartier soup, add cooked chicken or beans.
• Best substitution: Substitute the kale with Swiss chard or collard greens.
• Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stovetop over medium heat until warmed through.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your soup is too thick, thin it out with a little more broth or water. If it's too thin, let it simmer longer to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead and reheated for a quick, easy dinner.

Nutrition Per Serving

• Calories: 170
• Protein: 6g
• Fat: 5g
• Carbs: 25g
• Fiber: 5g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Green Vegetable Soup Recipe for Healthy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Green Vegetable Soup Recipe for Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!