Green Vegetable Soup

To make this green vegetable soup vegan or vegetarian, simply substitute the chicken stock cube with a vegetable stock cube. This will maintain the flavor while keeping the soup plant-based.

If you don't have olive oil, you can use any neutral oil like canola or sunflower oil. For the onion, shallots or leeks can work as alternatives. You can also use fresh vegetables like spinach, kale, or broccoli if you don't have a pre-packaged green vegetable soup mix.

Store any leftover green vegetable soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.

Green vegetable soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh salad. For a heartier meal, consider adding some cooked quinoa or lentils to the soup for added protein.

This green vegetable soup is quick to prepare and cook, taking only about 20 minutes in total. You'll spend a few minutes sautéing the onions and garlic, followed by boiling the soup for 15 minutes before blending it until smooth.