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+ servings

Super Green Soup!

Course: Soup
Cuisine: Vegan
Keyword: Gluten Free, Oil Free
Servings: 4
Calories: 299kcal
Author: Singing Vegan


  • 1 onion diced
  • 1/2 cup white wine or use rice vinegar
  • 2 cloves garlic minced
  • 1 head broccoli chopped
  • 1 lb green peas
  • 1/2 lb spinach leaves
  • 1 lb white potatoes chopped
  • 6 cups vegetable broth
  • Cilantro for garnish optional


  • In an Instant Pot or stock pot, dry sauté the onion until soft and slightly brown, deglazing the pan with the white wine. (If you're cooking the soup in a slow cooker, sauté the onions and add the garlic in a pan on the stove.)
  • Before the white wine completely evaporates, add the garlic and cook one minute or so, until fragrant.
  • Add the broccoli, peas, spinach, and potatoes to the pot.
  • Add enough vegetable broth to just cover the vegetables.
  • In the Instant Pot, use the Soup setting for 30 minutes. On the stove top, bring the soup to a boil, then reduce the heat and simmer until the vegetables are quite tender.
  • When the vegetables are tender, serve as is or blend in a blender until thick and creamy (about a minute on high speed).
  • Garnish with chopped cilantro. I also like to add some hot sauce (Sriracha, anyone?!) and a sprinkle of nutritional yeast.


Calories: 299kcal | Carbohydrates: 57g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 1520mg | Potassium: 1612mg | Fiber: 14g | Sugar: 15g | Vitamin A: 7882IU | Vitamin C: 222mg | Calcium: 181mg | Iron: 5mg