It is not easy to get our kids to eat green veggies. I get it! Don’t give up. It usually takes kids several times of being offered something for them to even try it. The health benefits of eating nutrient-dense greens are amazing– they are packed with fiber, improving digestion and giving you more energy. Most green vegetables are alkaline, which means they help offset the acidic foods we eat to help keep our body’s pH at a healthy level.
I’ve found that when I combine an assortment of veggies into a blended soup, my kids have not only eaten it but asked for seconds. Adding a little nutritional yeast to this recipe gives this creamy vegan soup a hint of cheesy goodness flavor. Feel free to substitute or add any additional vegetables to this soup, it’s hard to mess this one up!
Yield: 4-6 Servings
- 1 cup sweet peas
- 1 cup chopped spinach
- 1 cup kale
- 1 cup cauliflower
- 1 onion
- 2 tbsp. olive oil
- 2 cloves garlic
- 1 spring thyme (optional)
- 1 carrot
- 1-quart broth (vegetable or chicken)
- 2 cups water
- 2 tbsp. nutritional yeast
- Chop all vegetables.
- Add olive oil to the pot and saute onion.
- Add chopped garlic to the pot and saute for one minute.
- Add chopped carrot and cauliflower to the pot and saute three more minutes.
- Add broth to the pot and let simmer for 15 minutes.
- Add broccoli, kale, spinach, and peas and water.
- Let simmer for about 5 minutes or until vegetables are soft.
- Remove spring of thyme.
- Pour soup into a blender and blend until smooth.
- Add nutritional yeast, salt, and pepper to taste and blend for another 10 seconds.