A Very Green Soup

In case the title didn’t make it obvious, this soup is very green.

And I’m afraid I don’t have a witty anecdote or sage advice to go along with it.

I was simply cleaning out the fridge to make room for my latest goodies from the farmers market, so I tossed the random vegetable stragglers into a pot and hoped for the best.

In truth, this soup was excellent. Smooth, creamy, flavourful, and a very pleasant surprise. The dill was the shining star here, even though there wasn’t a ton of it – but perhaps I feel that way because I love dill.

How do your fridge-clearing experiments turn out?

A Very Green Soup
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, nut-free, grain-free
Serves: 4
  • 1 small bunch of green onions, chopped (about 1 cup)
  • 1 medium-sized zucchini, chopped
  • 1 cup green beans, chopped
  • 1 small head of broccoli, chopped (about 1 cup)
  • 2 cloves of garlic, sliced
  • A few sprigs of fresh dill, to taste
  • salt to taste
  1. Put all of your vegetables into a pot and add just enough water to cover them.
  2. Bring the soup to a boil, then simmer on medium heat for about 30 minutes, or until all of the vegetables are tender.
  3. Blend the soup until creamy, and add salt to taste.


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