Green Soup

Being vegan for us is first about healthy eating, second about animal rights. We do believe that animals are treated inhumanely, for the most part, before they are slaughtered and made into products for us to consume, but we know that’s not always the case. Also, the ethics of meat-eating is pretty gray in my opinion, so it’s not always an open-and-shut matter.

This all being overly-said, I digress. The first reason we’re vegan is for health reasons. We are of the belief that one can simply consume more nutrients thanks to a vegan diet. That’s my story and I’m sticking to it.

And as any person who likes to eat knows, it’s good to get a variety of types of food in your diet to feel satisfied. Even though Myk and I don’t eat meat, dairy, or eggs, we definitely feel satisfied that we are experiencing a full array of delicious, satisfying foods. Among many other things, we’ve made delicious golden tofu, stir-fried colorful veggies, tempeh and greens, quinoa and chickpeas, black beans with a cornbread crust, and let us never, ever forget the soups.

Because soup is, if not the backbone, definitely an important rib in the vegan skeleton, I’ll share this awesome recipe for Green Soup which my dear husband invented.


  • 1 clove garlic, minced
  • 1c. frozen okra, chopped
  • 1 small bunch asparagus
  • 1/c. water
  • 2c. broccoli florets, chopped
  • 1 1/2c. green beans (frozen okay)
  • 1/2c. frozen corn
  • 2c. frozen spinach
  • 1 avocado, cubed (optional)
  • 4c. unsweetened plain non-dairy milk
  • Splash of olive oil
  • 5 tbsp. nutritional yeast
  • 2 scant tbsp of Vegi-Zest or Veggie Base by Vogue (available @ Whole Foods)
  • 2-3 tbsp. Bragg Liquid Aminos, or to taste
  • 1/2c. pepitas

Sauté garlic in a splash of olive oil in a stock pot. Before it turns brown (maybe 1 minute), add water, okra, and asparagus.  Boil/simmer over high heat with the water until the water is nearly boiled away, the okra is bright green, and the asparagus is tender (but not yet mushy..that will come later). Okra is kinda slimey, so this helps it break down a bit.

Turn down the heat to medium.  Add the splash of olive oil and the other frozen veggies (and optional avocado–leave this out for a lower-fat version). Slowly add the milk and bring the soup back to a simmer. Simmer for about 10 minutes until things start to look nice and soupy.

Now, I’ve never used an immersion blender, but I imagine now would be a fine time to use one, if you’re so inclined. In other words, if you don’t like your soup chunky, you better blend this stuff up. We are totally fine with chunky green soup, but I can definitely see the appeal of blending.

Add the yeast and the Bragg’s, stir to incorporate. Sprinkle a few pepitas on each bowl of soup. You’re done! Enjoy your green soup!

Image courtesy of (Dr.) George Hatcher.

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  1. George says:

    I must say, that is the tastiest vegan soup I’ve ever had. And among the tastiest of all soups. I love how good your website makes the photo look!

    P.S. Twitter is down, so in response to your DM, I thought all Japanese animation was manga. Dunno. I do love Spirited Away, though.

  2. CSTE says:

    omg. I had the Veggie Base from Whole Foods. It is amazing! It’s so tasty and great for a good number of things! Glad to know you are sharing that with others. I made a different soup that was vegan and tasted so great with it in it! I’m not vegan but I am trying to eat healthier and wean myself from meat eventually. I’m never using those nasty bouillion cubes again! I used to think there was nothing else and kind of settled until the great discovery of the Veggie Base from Whole Foods. Tasteriffic!

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