Good To Be Green 15-Minute Vegetable Soup

Good To Be Green 15-Minute Soup

Good-To-Be-Green Soup

A 3-ingredient soup that’s ready in 15 minutes and full of vitamins, calcium & iron…? Good To Be Green 15-Minute Soup should be an essential part of any resolution to eat healthier~

The idea for this came after watching a documentary on the nutritional value of vegetable intake via juicing. I love vegetables, and while considering the idea of buying a juicer, I thought of my stash of frozen green vegetables, and the fresh vegetable stock in my fridge. Don’t you love it when thoughts collide into something amazing!

Wanting to preserve the colour & taste of the vegetables I decided not cooking the soup was the best way to go. If you’ve ever cooked any green vegetable too long, you’ll know the icky grey pallor it can take on. Besides, it is raw vegetables that are juiced!

When choosing ingredients, finding good ones is a must! Long a fan of Sobey’s chopped spinach that comes in convenient puck form, it’s what I use to make creamed spinach. I also add them to various other soups, popping a couple in at the very end of the cooking time. 

If you don’t want to make your own vegetable stock, buy a good product from the grocery store. If you’re not concerned that it be vegetarian/vegan, you could also use a good quality chicken stock. Go easy on the salt initially – you could always add more once the soup is puréed.

Good To Be Green Soup

Would it make sense if I said this soup tasted green..?

Good To Be Green Vegetable Soup

The taste takes me back to childhood, and I’m in the garden eating just shelled peas. You’ll feel nothing less than virtuous when eating/drinking it. Keep it on hand for a quick pick-me-up boost of vegetable goodness~

Good To Be Green 15-Minute Soup
Serves 4
A 3-ingredient soup that's full of vitamins, calcium & iron - and ready in 15 minutes! Make it part of your healthy eating~
Write a review
Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 3 cups vegetable stock
  2. 2 cups frozen peas
  3. 1 cup frozen spinach
  4. Pinch Kosher salt
  5. Pinch freshly ground black pepper
  1. Heat the stock to boiling, then turn off the heat.
  2. Stir in peas, spinach and seasonings and cover.
  3. Let sit for 5 - 10 minutes, until vegetables have thawed.
  4. Purée with blender or immersion blender, then taste to adjust seasoning of salt & pepper.
  1. *If cold vegetable juice is not to your liking, this is a tasty, fabulous way to get more good for you green veg in your diet.
farm girl city chef