If you’re craving something warm, comforting, and packed with greens, this Creamy Green Soup is the perfect recipe for you. It’s vibrant, nourishing, and velvety smooth—everything you want in a cozy bowl of homemade soup. Even better, this recipe is 100% vegan, nutrient-rich, and incredibly easy to prepare. With simple whole-food ingredients like broccoli, zucchini, fennel, onion, chickpeas, and fresh herbs, this soup brings delicious flavor and creamy texture without any dairy.
Whether you’re building a healthier routine, looking for a quick weekday meal, or trying to incorporate more vegetables into your diet, this creamy green soup will become your new favorite. It’s one of those recipes that looks impressive, tastes luxurious, yet takes minimal effort. Perfect, right?
Why You Will Love This Creamy Green Soup
There are so many reasons to fall in love with this nourishing bowl:
1. It’s Naturally Creamy Without Dairy
Thanks to the chickpeas and broccoli, this soup becomes incredibly smooth and creamy after blending—no coconut cream or heavy cream needed.
2. Packed With Green Vegetables
This recipe uses zucchini, spinach, green pepper, fennel, and broccoli. As a result, it’s rich in vitamins, antioxidants, and fiber.
3. Easy 30-Minute Meal
With just a few ingredients and one pot, you’ll have a wholesome dinner ready fast. This is the ideal recipe for busy days.
4. Vegan, Gluten-Free & Healthy
This creamy green soup fits almost every dietary preference. It’s gluten-free, dairy-free, plant-based, and made from whole foods.
5. Amazing Flavor & Beautiful Color
The combination of fresh herbs and green vegetables gives the soup a bright, vibrant color and fresh, earthy flavor.
6. Perfect for Meal Prep
It reheats beautifully and tastes even better the next day. You can easily double the batch!
Ingredient Notes for the Best Creamy Green Soup
Before we jump into the instructions, let’s go through the ingredients and why they matter.
Onion
A classic flavor base. When sautéed, onion adds sweetness and depth.
Olive Oil
Used to sauté the onion and garlic. You can substitute with avocado oil if preferred.
Garlic
Garlic adds instant aroma and richness to your creamy green soup.
Green Bell Pepper
Provides freshness and a subtle sweetness that pairs beautifully with the broccoli.
Fennel
A slightly sweet vegetable with a mild anise flavor. When cooked and blended, it becomes incredibly smooth and soft.
Zucchini
Zucchini helps create that luxurious creamy texture and blends extremely well into soups.
Frozen Broccoli (2 cups)
Replacing potatoes, broccoli gives the soup its signature green color and makes it nutrient-dense. Frozen broccoli works perfectly.
Chickpeas (1 cup)
They are the secret ingredient to achieving a naturally creamy soup. Chickpeas also add protein and fiber.
Salt & Pepper
Basic seasonings that bring all the flavors together. You can adjust to taste.
Fresh Dill & Fresh Parsley
These herbs add brightness and a refreshing finish.
Fresh Spinach (1 handful)
Spinach enhances the color and boosts nutritional value.
Water (~4 cups)
Just enough water to cover the vegetables helps create the ideal consistency.
Coconut Milk (for serving)
Optional, but a swirl of coconut milk makes the soup extra silky.
How to Make Creamy Green Soup (Step-by-Step Instructions)
Making this recipe is simple and straightforward. Follow these steps for the best result.
Step 1: Sauté the Onion
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and fragrant. This step builds the base flavor of your creamy green soup.
Step 2: Add Garlic
Add 2 finely chopped garlic cloves. Cook for another minute until the garlic releases its aroma. Avoid browning.
Step 3: Add the Green Bell Pepper
Roughly chop 1 green pepper and add it to the pot. Stir well and let it cook for 3–4 minutes.
Step 4: Add the Fennel & Zucchini
Cut the fennel bulb and zucchini into large chunks and add them in. Stir to combine and let the vegetables soften slightly.
Step 5: Add Frozen Broccoli
Add 2 cups of frozen broccoli straight from the freezer. No need to thaw. Frozen broccoli blends beautifully and keeps the color vibrant.
Step 6: Add Chickpeas
Pour in 1 cup of rinsed and drained chickpeas. This is what makes the soup creamy without adding dairy.
Step 7: Season Well
Add 1 tablespoon of salt and ½ tablespoon black pepper. You can also add spices like smoked paprika, chili flakes, turmeric, or nutmeg.
Step 8: Add Water
Add about 4 cups of water—just enough to cover all the vegetables.
Step 9: Cook Until Soft
Cover the pot with a lid and simmer for about 20–25 minutes, or until all vegetables are tender.
Step 10: Blend Until Velvety Smooth
Transfer the soup to a blender. Add fresh dill, parsley, and a handful of spinach. Blend until your creamy green soup reaches a silky-smooth consistency.
Step 11: Serve & Enjoy
Serve warm with a swirl of coconut milk and a piece of crunchy bread. Pure comfort!
Recipe Tips for the Perfect Creamy Green Soup
- If you want a thinner soup, add more water when blending.
- If you want a thicker soup, reduce the water slightly.
- Blend for at least 1 minute for maximum creaminess.
- Add fresh herbs at the end to keep the color bright.
- To elevate flavor, add nutritional yeast, lemon juice, or a pinch of cumin.
Vegan Serving Suggestions for Creamy Green Soup
Here are some delicious ways to enjoy your soup:
- With toasted sourdough or crunchy artisan bread
- Topped with pumpkin seeds or sunflower seeds
- With a side of quinoa or brown rice
- With a drizzle of coconut milk or extra virgin olive oil
- Served as a starter before a vegan pasta or salad
- Garnished with microgreens for extra freshness
Storage Instructions
This soup stores very well!
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Reheating:
Warm gently on low heat. Add a splash of water if it thickens too much.
Frequently Asked Questions About Creamy Green Soup
1. Can I make this creamy green soup without chickpeas?
Yes, but the texture will be less creamy. You can replace chickpeas with white beans or add more broccoli.
2. Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works perfectly.
3. Can I make this recipe oil-free?
Yes. Sauté the vegetables in a splash of water or vegetable broth instead of olive oil.
4. Can I add other greens?
Definitely. Kale, Swiss chard, or even green peas blend beautifully.
5. Why is my soup not green enough?
Add the spinach and herbs at the end before blending. This keeps the color bright and vibrant.
Essential Equipment for Making Creamy Green Soup
- Large soup pot
- Cutting board
- Chef’s knife
- Blender (high-speed blender recommended)
- Ladle
- Storage containers
This Creamy Green Soup is everything you want in a comforting, nourishing meal. It’s creamy, vibrant, and filled with wholesome ingredients that make you feel good from the inside out. Whether you’re cooking for yourself, your family, or meal-prepping for the week, this easy recipe will be a go-to favorite all year round.
Packed with greens, blended to silky perfection, and bursting with flavor, this soup is healthy comfort food at its best.
I’d love to hear from you!
Will you try this creamy green soup?
What is your favorite green vegetable to add to soup?
Leave me a comment—I love connecting with you! 💚
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Creamy Green Soup
A vibrant and creamy green soup made with broccoli, zucchini, fennel, chickpeas, and fresh herbs. Naturally vegan, silky smooth, and full of nourishing flavor—perfect for a cozy, healthy meal.
Ingredients
- 1 medium onion, chopped
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 green bell pepper, roughly chopped
- 1 fennel bulb, roughly chopped
- 1 medium zucchini, roughly chopped
- 1 cup canned chickpeas, rinsed and drained
- 2 cups frozen broccoil
- 1 tbsp salt
- 1/2 tbsp black pepper
- Water to cover vegetables (~4 cups)
- A few sprigs of fresh dill
- A few sprigs of fresh parsley
- A handful of fresh spinach
- Coconut milk, for serving
- Crunchy bread, for serving
Instructions
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the chopped onion and sauté until soft and fragrant, about 5 minutes. Stir in the garlic and cook for another minute until aromatic.
- Add the first layer of vegetables: Roughly chop the green bell pepper and add it to the pot. Stir to combine with the onion and garlic, letting the flavors mingle.
- Add fennel and zucchini: Chop the fennel roughly and toss it into the pot. Then chop the zucchini and add that as well. Stir everything together, letting the vegetables start to soften.
- Add chickpeas and potatoes: Pour in 1 cup of rinsed chickpeas and add the frozen broccoli (2 cups). Season with 1 tablespoon of salt and 1/2 tablespoon of black pepper. Feel free to sprinkle in your favorite spices here – a pinch of nutmeg, smoked paprika, or even a little chili works beautifully.
- Add water and simmer: Pour in enough water to just cover the vegetables, about 4 cups. Cover with a lid and let the soup simmer gently for 20–25 minutes, until all the vegetables are tender.
- Blend into creamy perfection: Transfer the soup to a blender. Add a few sprigs of fresh dill, fresh parsley, and a handful of fresh spinach. Blend until completely smooth and velvety.
- Serve: Pour the creamy green soup into bowls. Drizzle with a little coconut milk for richness and serve with crunchy bread on the side.
Notes
- Add herbs at the end before blending to keep the soup bright green and fresh-tasting.
- Blend thoroughly for at least 1 minute to achieve an extra silky, creamy texture.
- Adjust consistency by adding a little water when blending if the soup becomes too thick.
