Green Velvet Soup Recipe - Forks Over Knives

Name: Green Velvet Soup Recipe - Forks Over Knives
Total time: 40 min
Ingredients: 1 cup chopped scallions; 3 cloves garlic, minced; 3½ cups low-sodium vegetable broth; 1½ lb. russet potatoes, peeled and cut into 1-inch pieces; 1 15-oz. can no-salt-added cannellini beans, undrained; 3 cups coarsely chopped fresh or frozen green vegetables, such as sugar snap peas, broccoli, asparagus, green beans, and green peas; 3 cups chopped fresh greens, such as spinach, kale, chard, and collards; 1½ cups unsweetened, unflavored plant milk; 2 teaspoons chopped fresh tarragon; 1 tablespoon lemon juice; 1 teaspoon hot pepper sauce; Sea salt, to taste; Freshly ground black pepper, to taste

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Blended potatoes and beans give a velvety texture to this nutrient-packed soup featuring mixed leafy greens, green veggies, and fresh tarragon. Get the recipe!

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Ingredients

1 cup chopped scallions
3 cloves garlic, minced
3½ cups low-sodium vegetable broth
1½ lb. russet potatoes, peeled and cut into 1-inch pieces
1 15-oz. can no-salt-added cannellini beans, undrained
3 cups coarsely chopped fresh or frozen green vegetables, such as sugar snap peas, broccoli, asparagus, green beans, and green peas
3 cups chopped fresh greens, such as spinach, kale, chard, and collards
1½ cups unsweetened, unflavored plant milk
2 teaspoons chopped fresh tarragon
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
Sea salt, to taste
Freshly ground black pepper, to taste