Winter green soup

Recipe for winter green soup - broccoli cauliflower brussels sprouts soup, that is so healthy and so easy to make! Cashews make it super creamy and that much better. Perfect lunch or light dinner. Also a freezer friendly meal! |

5 from 1 reviews

A low-carb soup packed with winter vegetables that is healthy and easy to make. Freezer-friendly too!



Serve with (optional)


  1. Heat olive oil in a large saucepan set over high heat. Add shallots and cook for 1 minute, stirring occasionally. Then stir in leeks, salt and thyme and cook for 3-5 minutes, until the leeks soften.
  2. Add brussels sprouts, broccoli and cauliflower florets. Stir the vegetables with the leeks and let them cook for about a minute. Pour over the vegetable stock, just until all the vegetables are almost completely covered. Bring to a boil, then lower the heat to medium-high and cover saucepan with lid.
  3. Cook until the vegetables are tender, around 20 minutes, stirring occasionally. Remove saucepan from heat, toss in the parsley and cashews and keep covered for a few minutes.
  4. Working in 2-4 batches, transfer soup to your food processor or blender (you can also use an immersion blender) and puree soup until smooth. Transfer soup back to saucepan, taste and season with salt and pepper to taste.
  5. Ladle soup into bowls and garnish with a dollop of sour cream, microgreens and thinly sliced raw brussels sprouts. Serve.


Use all the vegetables:
Because you are pureeing this soup, you can use parts of vegetables that you otherwise might not use if you were making a stir fry or similar. IF your cauliflower or broccoli have nice, fresh looking outer leaves chop them and throw them in the saucepan along with the florets. As you trim the cauliflower or broccoli stalks, only remove the very ends and any weird looking parts and chop up the rest for the soup. The stalks add a nice creamy texture to the soup.
Alternately, you can also chop the leaves and stalks and freeze them to use whenever you’re making vegetable stock.

Cashews are completely optional, but add such a creamy texture that you should definitely try adding them. If you’re not allergic!

Store leftover soup covered in the fridge for 1-2 days or in the freezer for 2-3 months.

Recipe cooked in a 4-quart (3.8L) Staub cocotte.

Recipe first published in February 2015; revised and republished with new photographs in January 2017.