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Not your momma's cream soup! Cream of Green Vegetable Soup is loaded with "super" vegetables with just a touch of cream!



Total time

0 minutes


Lunch, Appetiser


  • 2 tablespoons butter
  • 2 tablespoons olive oil ((divided))
  • 1 large onion, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 5 cloves garlic (chopped)
  • 2 large Russet potatoes, peeled and cubed
  • 8 cups chicken or vegetable broth
  • 1 pound Brussels sprouts,
  • 2 large broccoli crowns, coarsely chopped
  • 1 large bunch curly green kale, stems removed, coarsely chopped (approximately four cups tightly packe
  • 1 bag (9-ounce) baby spinach
  • ½ cup heavy cream
  • salt and freshly ground black pepper (to taste)
  • cream, yogurt or sour cream for "swirling"


  1. Heat butter and oil in a Dutch oven over medium-high heat.  Add the onion and celery, reduce heat to medium and cook 5-7 minutes or until beginning to soften.  Add the garlic and the cubed potato and saute briefly or just until the garlic is fragrant.
  2. Add the chicken or vegetable broth, Brussels sprouts, broccoli and kale.  Bring to a boil, reduce heat to medium-low and simmer 20-25 minutes or until the vegetables are very tender.  Add the spinach and cook briefly or until it is wilted.
  3. Add the heavy cream.  Puree with an immersion blender until smooth or CAREFULLY in batches in a food processor or blender.  Add salt and black pepper to taste.
  4. To serve, swirl in some additional cream, yogurt or sour cream.
  5. View the recipe instructions at From a Chef's Kitchen

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