I’ll get straight to the point: You need to make this soup. I could elaborate on its rich, complex taste, and rave about how fulfilling it is — and mention that if you have one of those large bags of greens in the fridge that need to be used TODAY, then this is the perfect way to utilize it. But even that wouldn’t do it justice, so trust me on this and make Caroline Chambers’s Hella Green Soup.
The recipe emerged after Caro’s Hella Green Pasta recipe gained immense popularity in 2023. “I’ve probably received a thousand messages, saying something along the lines of, ‘This sauce is so good we’re eating it like soup!’” she reveals. “So…I created a hella green soup!” This dish, from her latest cookbook (out next week!), works the same magic as the sauce, transforming a large amount of vegetables into a delightful spoonful of flavor. “Heavy cream adds richness to what could otherwise be considered a blended salad,” she notes.
The first time I prepared it, my six-year-old entered the kitchen and said, “Whatever you’re making, I want to eat it right now.” She had three bowls. My point being: Make this, and make double.
Hella Green Soup with Garlic Toasts
From What to Cook When You Don’t Feel Like Cooking: Make it Fast, by Caroline Chambers
Serves 4
Soup
1 pound fresh spinach
1 pound lacinato kale
1 large white or yellow onion
2 celery stalks
2 Yukon Gold potatoes (about 12 ounces)
3 garlic cloves
1/4 bunch mint
Extra-virgin olive oil
Kosher salt
1 tsp ground coriander
1 tsp ground cumin
4 cups low-sodium vegetable stock
1/2-to-1 cup heavy cream*
*Note: For a vegan option, use coconut milk, or add 1/2 cup raw, unsalted cashews when you add the stock to the pot.
Garlic Toasts
1 small baguette, or 1/2 loaf crusty bread, sliced into 4 pieces
Extra-virgin olive oil
2 garlic cloves
Flaky sea salt
Place a rack in the middle of the oven and set the broiler to high. Trim the stems from the spinach and kale leaves. Rinse them, leaving some water on the leaves. Place the spinach and kale in a large pot (if using pre-washed spinach, sprinkle in 2-3 tablespoons of water). Cover and cook over medium-high heat to steam until all leaves are wilted and stems are softening (3-4 minutes). Use tongs to immediately transfer the spinach and kale to a high-speed blender (see tips below). Repeat with the remaining spinach and kale. Blend on high speed until completely smooth (3-4 minutes). Pour out the liquid from the pot.
Dice the onion, celery, and potatoes. Mince the garlic. Roughly chop the mint leaves (you should have about 1/2 cup). Warm 2 tablespoons olive oil in the same pot over medium heat. When it shimmers, add the onion, celery, and one teaspoon kosher salt. Cook, stirring occasionally, until softened but not browned (about 8 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the coriander and cumin and cook until fragrant (30-60 seconds). Add the potatoes and stock. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, partially cover the pot, and simmer until the potatoes are very tender (15-20 minutes).
Meanwhile, prepare the toasts. Arrange the bread slices on a rimmed baking sheet and coat both sides with olive oil. Broil until golden brown (1-2 minutes per side). While the toasts are still warm, peel and halve the garlic cloves and gently rub each piece on one side of each toast. Sprinkle with flaky salt.
Stir the pureed greens and chopped mint into the soup. Working in batches as necessary, transfer to a blender and blend the soup on medium-high speed until very smooth (about 1 minute). Return the soup to the pot. Stir in 1/2 cup cream, or more for a richer taste. Taste and add more kosher salt if required.
Ladle the warm soup into bowls. Serve with the toasts whole, or break them into crouton-sized pieces and float them on top. Bonus step: For an extra-smooth, super-elegant soup, strain it through a fine-mesh strainer, using a wooden spoon to push it through. Garnish the top of the soup with dots of leftover heavy cream. Elegant!
Tips: For the smoothest result here, you really want to use a high-powered blender; a food processor or an immersion blender — much as I love them — won’t be up to the task. When blending hot liquid, never fill the blender more than halfway. Before turning the blender on, remove the center cap from the lid and cover the lid with a folded kitchen towel. This lets the steam escape rather than building up pressure that can blow the lid off!
YUM! Thank you so much for sharing, Caro! Her new book, What to Cook When You Don’t Feel Like Cooking: Make it Fast, comes out on August 11th. You can pre-order it here, if you’d like.
P.S. Three more blender meals, and dinners to make with fresh summer corn.
(Recipe reprinted with permission from What to Cook When You Don’t Feel Like Cooking: Make it Fast, by Caroline Chambers © 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Erin Scott.)
**Bright Green Veggie Soup: A Nutrient-rich Delight**
Bright Green Veggie Soup is a culinary gem that delights the senses while nourishing the body. This soup celebrates fresh, green vegetables, providing a burst of flavor and numerous health benefits. Whether you seek to detox, strengthen your immune system, or savor a tasty meal, this soup is a fantastic option.
**Ingredients and Preparation**
The secret to a bright green veggie soup is selecting fresh, top-quality ingredients. Common veggies used in this soup include spinach, kale, broccoli, peas, and zucchini. These greens are loaded with vitamins, minerals, and antioxidants, making them a nutritional powerhouse.
To create the soup, begin by sautéing onions and garlic in olive oil until they are translucent, forming the aromatic base. Next, add chopped green vegetables and vegetable broth. Simmer until veggies are tender but still bright in color. For added creaminess, consider blending the soup until smooth. A splash of lemon juice and a sprinkle of fresh herbs like parsley or basil can enhance the flavor profile.
**Nutritional Benefits**
The bright green veggie soup is not only tasty but also extremely nutritious. Spinach and kale are rich in iron and vitamin K, crucial for maintaining healthy blood and bones. Broccoli provides a good amount of vitamin C and fiber, supporting immune function and digestive health. Peas contribute protein and essential amino acids, while zucchini provides hydration and extra fiber.
Additionally, this soup is low in calories and fat, making it ideal for those looking to maintain or lose weight. The high fiber content promotes satiety, reducing the likelihood of overeating.
**Culinary Variations**
While the classic bright green veggie soup is delightful on its own, there are numerous variations to try. Adding a splash of coconut milk can introduce a creamy texture and a slight sweetness. For a spicy kick, consider adding jalapeños or a hint of cayenne pepper. If you prefer a heartier soup, adding quinoa or lentils can give additional protein and substance.
**Serving Suggestions**
Bright green veggie soup is versatile and can be served as a starter or main dish. Pair it with crusty whole-grain bread or a side salad for a complete meal. Garnishing with toasted seeds or nuts can add a delightful crunch and extra nutrients.
**Conclusion**
Incorporating bright green veggie soup into your diet is a delicious way to boost your intake of essential nutrients. Its versatility allows for endless creativity in the kitchen, ensuring that you never tire of its delightful taste. Whether you’re an experienced chef or a novice cook, this soup is a simple yet rewarding dish that promises both flavor and health benefits.
