Bowl of green vegetable soup with bread rolls.

Green Vegetable Soup for a go-to winter warmup

This is such a yummy soup … well it’s a super good green winter vegetable Soup! The colour is so vibrant it could sing happy and healthy tunes if it could. Even though it can’t actually sing, eating it just feels like you’re chasing the winter bugs away. It tastes delicious and is high in nutrients too.

While this recipe uses a base of a full flavoured chicken stock as the main liquid, it could easily be made with vegetable stock for a vegan alternative.

Quick, Fresh, Delicious with ticks

Either way, it is delicious and the addition of a single potato gives it a creamier texture. You could add more potato if you wanted it even creamier.

I made a large batch – enough for six portions, so that’s what the recipe below is based on. Increase or decrease the amount of ingredients as you see fit.

This super good green vegetable soup is definitely a recipe that once made a few times you won’t need a recipe at all, as it will be very forgiving and you can make it to suit your own taste.

Super Good Green Veggie Soup

Super Good Green Veggie Soup

Recipe by Marti Cuatt

Delicious, healthy and vibrant green. What’s not to love?

Course: Main Course, SoupDifficulty: Easy
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Cooking time


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You will need

  • 500 g 500 broccoli, well washed.

  • 150 g 150 courgette (zucchini), rinsed

  • 150 g 150 potato* (one medium sized)

  • 1 large 1 leek

  • 1 large 1 brown onion

  • 6 cloves 6 garlic

  • 1/4 cup 1/4 dry white wine (optional)

  • 1.5 1.5 litres home made chicken stock – simmering hot

  • small sprigs parsley and thyme

  • 1 1 fresh bay leaf

  • 1 tsp 1 sea salt

  • grinding of black pepper

Here’s what to do

  • Prepare the vegetables
  • Cut the broccoli florets off the stem and break into largish pieces. Peel the stem and cut into chunks.
  • Cut the stem end and tip off the courgette and cut into chunks.
  • Peel the potato and cut into 2cm cubes.
  • Remove the green leaves from the leek and set aside to use for stock. Cut a cross about 10cm deep in from the top of the leek and wash well, ensuring any dirt is removed, then cut the leek into chunks. You can quarter it first if you want smaller pieces.
  • Peel and chop the onion and set aside.
  • Peel and chop the garlic, then cut into pieces and set aside.
  • Cook the soup
  • Splash about a tablespoon of olive oil into a large pan and add the onion. Sauté for a few minutes, then add the leek.
  • Sauté for about 5 minutes, until it starts to lightly brown on the bottom of the pan and the leek is soft.
  • Add the garlic and potato and cook a further 2 minutes.
  • Add the broccoli and zucchini and stir, then pour the wine in and mix through.
  • Next, pour the hot stock over the whole lot. Throw in the herbs and add the salt and pepper.
  • Cover and bring to a boil, then simmer for about 15 minutes, until everything is cooked through. and you’ve tested to make sure the potato is cooked.
  • Remove from heat and let cool.
  • Make it creamy
  • Use an immersion blender or food processor to whizz the soup into a creamy goodness.
  • For a super smooth soup, use a blender. This gives the creamiest of textures.
  • Return to the stove and reheat, but try not to boil.
  • Time to serve
  • Serve in deep bowls with warmed bread rolls on the side.
  • If you like, you can top with yoghurt or sour cream.

Tips and tricks

  • This recipe is easy to adjust to suit your own taste, so don’t be scared, you can’t go wrong with adjusting the veggies. Add more courgette or leave it out! Add more potato or leave it out! It’s up to you.
  • Make it totally vegan by using vegetable stock. Home made is always best.
  • This soup freezes well, so make a big batch and pop it into serving size containers for the perfect easy lunch or dinner.

What’s so super good about green soup?

When creating a new recipe, I’m always curious about why it’s good for you. Because when something tastes really good it’s a bonus that it’s healthy as well.

So here are just some reasons why the star ingredient in this wonderful this Super Good Green Winter Vegetable Soup is so good for your body. Of course I’m talking about broccoli, the queen of the greens.

I’ve done a little research and found a few resources about the value of including both broccoli and good stock in your diet. They’re all similar, so here’s. just one

Let’s start with broccoli:

While gentle steaming provides the most health benefits, broccoli is a sensational source of nutrients. Inside those little fluffy trees you’ll find fibre, vitamin C, vitamin K, iron, and potassium.

The good folks at have this to say about broccoli. Head over to the linked page for t he full story.

  • Vitamin C: important for immune function and skin health.
  • Vitamin K1: important for blood clotting and may promote bone health.
  • Folate (vitamin B9): needed for normal tissue growth and cell function and is important if you’re pregnant.
  • Potassium: beneficial for blood pressure control and heart disease prevention.
  • Manganese: found in whole grains, legumes, fruits, and vegetables.
  • Iron:  aids important functions, such as the transport of oxygen in red blood cells.

I also make my own home-made chicken stock. Some may call it bone broth, but broth is actually a bit different. To some it’s a recent health phase, but for me, well I grew up with a freezer stocked with chicken and beef stock that my mother made. I continue her legacy and always make sure my freezer has a good supply of stock, usually chicken but I occasionally make beef broth too.

Stock is a key ingredient in so many dishes and it’s also full of nutrients that keep you healthy. You can find it in my wonderful recipe for spicy chickpea and lentil soup, which uses chicken or vegetable stock to give that flavour boost all soups love.

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