Spinach and Kale Soup or super green soup is my favorite soup we make and I can't wait for you to try it. It's a great detox green soup to help you feel better and satisfy your tastebuds at the same time. So healthy and so delicious!
PF Changs opened in Canada, and we became regular customers right away. For me, I could not get enough of their food, and then they suddenly closed down. This Copycat PF Changs Canada Green Veggie Soup was what I ordered every time I went there.
Luckily, I was able to speak to a cook before they closed their doors and he told me how to make this detox green soup.
You have to try this green veggie soup with my Soup or Salad Wonton Crisps. I asked the cook how to make these as well although I choose not to deep fry them. I bake them instead! For me, they are not only a terrific snack on their own, they are the perfect addition to this soup or any other!
This was inspired by my easy creamy sweet potato soup recipe and easy beef vegetable recipes on this site and pairs well with this collection of recipes in what to serve with soup.
Why You Will Love This Recipe
- Packed with vitamins, minerals, and fiber, this nutrient-dense spinach and kale soup is a powerhouse of nutrients that will leave you feeling recharged.
- With minimal preparation time and a short list of ingredients, you can have this freezer-friendly, delicious, and comforting soup on your table in 30 minutes.
- Feel free to add your favorite veggies, spices, or proteins to personalize this soup and make it your own.
Ingredients
You'll only need a few simple ingredients to make this delicious super green soup. You can find them all in just a few minutes at your local grocery store because they're not fancy. At all.
- Vegetable Broth - Adds richness and complements the flavors of the greens. Mushroom, Chicken, or a bone broth would work as well.
- Butter - Used to thicken the soup and adds wonderful flavor too. Olive oil will work instead, but not as well.
- Baby Bok Choy - Use regular bok choy instead. Napa cabbage or swiss chard can work instead in a pinch.
- Peas - Adds a sweetness whether you use fresh or frozen.
- Baby Kale and Baby Spinach - The nutrient rich foundation of this amazing soup. Use collard greens if kale is not an option and without spinach use arugula, swiss chard, beet greens, more bok choy, or romain lettuce instead.
- Leeks or Onions, Garlic, Salt and Pepper - All enhance flavor.
Substitutions and Variations
When making spinach and kale soup, you might want to try some variations or substitute ingredients based on your personal preferences or availability. The good news is multiple healthy and nutritious alternatives exist.
- Add Protein: Feel free to incorporate edamame, chickpeas, beans, lentils, tofu, tempeh, chicken, turkey, or even seafood like shrimp or salmon.
- Add Lemon Juice: Adding a splash of lemon juice can upgrade the flavor.
- Add Parmesan Cheese: Adding a sprinkling when serving adds a salty, nutty flavor.
- Add Seasoning: A pinch of nutmeg or cumin can provide a warm undertone to your soup, or parsley adds a fresh, aromatic touch.
- Add Cream: Add a drizzle of heavy cream when serving or add a dollop of yogurt or sour cream can be used to provide a creamy texture.
- Add More Vegetables: Adding carrots for a touch of sweetness or zucchini for a firmer texture.
- Spicy: Add a bit of chili pepper flakes, diced jalapeno pepper, homemade hot pepper sauce, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the soup mixture for a bit of heat.
All the ingredients are listed, but you'll find the exact amounts in the recipe card at the end of the post.
Instructions
Making this soup is super easy. It only takes a few minutes and a few simple steps. Even beginners can make it with ease!
1: Clean and chop your leeks and baby bok choy. Wash peas, baby spinach, and baby kale and remove any stems.
2: Boil peas until bright green. Set aside in a big bowl.
3: Sauté the chopped leeks, baby kale, baby spinach, baby bok choy, and garlic with a bit of butter until soft, translucent, and fragrant.
4: Set aside with the peas in your big bowl.
5: Add vegetable broth to bowl.
6: Puree in small batches in your blender.
7: Put the puree into a big pot on medium heat.
Stir pureed vegetables together and when hot enough serve with a tablespoon of cream, kernels of corn, or wonton crisps if desired.
Hint: Wash your greens thoroughly to remove all dirt or debris and any thick stems before chopping them.
If you love recipes like this, you may also enjoy our Roasted Vegetable Soup or Slow Cooker Tomato Soup!
Storage
Refrigerator: Store in an air-tight container for up to 4 days.
Freezer: Store for up to 2 months in an air-tight, freezer-safe container.
Reheat: Place the soup in a pot and cook on medium-low heat until heated through.
Make Ahead: This soup reheats very well, so feel free to make it ahead of time and reheat it when ready to serve.
What To Serve With Green Veggie Soup
So many serving options that you don't know where to start. When enjoying a delicious bowl of spinach and kale soup, there are a variety of ways to enhance the flavor and make it an even more satisfying meal.
Well, have no fear...we've compiled a mouth-watering list of what to serve with soup besides bread and what to serve with soup for dinner. Check them out and then you're set. Your family and friends will think you're a genius in the kitchen!
This detox green soup is delicious when paired with grandma's surprise onion soup bread or one of our fall bread recipes.
Sandwiches like one of our turkey or chicken brie wrap or sandwich or grilled cheese sandwiches add a delicious, melty contrast to the soup's velvety texture.
Classic Pasta Salad, Greek Pasta Salad, Greek Rice Salad, Broccoli Salad, Bell Pepper Salad, Easy Tortellini Pesto Salad or Mediterranean Tortellini Caprese Salad
Slice of crusty baguette, some croutons or crackers for an added crunch.
Tips
Here are tips to help you create a delicious and nutritious spinach and kale soup:
- Choose fresh, crisp, and bright green leaves of spinach and kale. Remember that the fresher the ingredients, the better your soup will taste.
- Wash your greens thoroughly to remove any dirt or debris. Remove any thick stems before chopping them.
- If you have a heavy-duty immersion blender, you can puree the soup directly in the pot.
- Stop boiling the peas when they're bright green. Overcooking them will sap the flavor.
FAQ
Do you have questions about spinach and kale soup? Here are some of the most commonly asked questions about this super green soup.
Both spinach and kale are nutrient-dense greens packed with vitamins, minerals, and antioxidants. Combining them in a soup provides a potent dose of nutrients. Spinach is rich in vitamins A, C, K, iron, and calcium while kale is high in vitamins A, C, K, B6, and manganese. Consuming this soup contributes to a healthy immune system, strong bones, and overall well-being.
To prepare a creamy kale soup make the soup as directed. When you blend the soup add in small amounts of heavy cream, sour cream, greek yogurt, or a plant-based milk or cream alternative like coconut milk or cashew cream to taste. This will provide a velvety, creamy texture if desired.
To make kale and spinach soup with turmeric, simply add a teaspoon of ground turmeric when sautéing the onions, garlic, and spices at the beginning of the recipe. Turmeric not only enhances the flavor but also adds anti-inflammatory properties to the soup.
More Soup Recipes
Do you like soup? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Spinach and Kale Soup (Super Green Soup)
Equipment
Ingredients
- 8 cups vegetable broth, more or less depending on desired thickness
- ½ cup butter
- 2 cups baby bok choy chopped
- 2 cups fresh peas if using frozen boil until heated through
- 2 cups baby kale
- 1 cup leeks chopped or onions, chopped
- 2 cups baby spinach
- 2 tblsp garlic, minced
- 1 tblsp salt - to taste
- 1 tblsp black pepper to taste
Instructions
- Clean and chop the leeks and the baby bok choy. Wash baby spinach, baby kale, and peas.
- Boil peas for 5 minutes or until bright green. Set aside in a big bowl.
- Sauté the chopped leeks, baby kale, baby spinach, baby bok choy and garlic with all the butter until soft, and fragrant, about 5 minutes. Set aside with the peas, in your big bowl. Add vegetable broth to bowl.
- Puree in batches in your blender. Put puree into a big pot on medium heat. Stir pureed vegetables together until blended.
- When hot enough serve with a tablespoon of cream, kernels of corn or wonton crisps if desired. Enjoy!
Notes
- Choose fresh, crisp, and bright green leaves of spinach and kale. Remember that the fresher the ingredients, the better your soup will taste.
- Wash your greens thoroughly to remove any dirt or debris. Remove any thick stems before chopping them.
- If you have a heavy-duty immersion blender, you can puree the soup directly in the pot.
- Stop boiling the peas when they're bright green. Overcooking them will sap the flavor.
Nutrition
This post was originally published December 2015. It has been updated with new images and content.
Candi says
Your soup turned out better than I thought possible. Even the kids liked it and it’s green! I am still in shock. My son even asked for seconds. What a delicious healthy soup. Thank you for sharing this tasty soup recipe. We all thank you.
Karin and Ken says
You’re most welcome. I’m so glad your kids enjoyed it! I can’t say enough about how much I love this soup. I’m just glad you agree. All the best. Karin