Super Green Soup With Parm Crisps Recipe: A Nutrient-Packed Comfort Bowl
When the chill of the day begins to creep in, or when your body’s begging for something nutritious and satisfying, there's one thing that always hits the spot: a warm bowl of soup. Not just any soup, though.
This recipe is for a Super Green Soup With Parmesan Crisps — a powerhouse of nutrients with a comforting creamy texture, vibrant color, and a flavor that’s as fresh as it is hearty.
In this post, we’ll guide you through everything you need to know: from why this green soup is so good for you, what vegetables work best, how to make those crispy, cheesy parm crisps, and tips to customize the recipe to your taste or dietary needs.
Let’s dive in and green things up!
Why Super Green Soup?
The name says it all — “super green” refers to both the superfood ingredients and the vibrant color. This soup is brimming with a variety of green vegetables, typically including spinach, kale, broccoli, peas, and leeks. But what makes it truly super is its combination of fiber, antioxidants, vitamins, and plant-based goodness.
If you’re on a detox, trying to eat cleaner, or just want to sneak in more veggies into your meals (kids, anyone?), this soup is a brilliant go-to. The beauty of it lies in its versatility — you can tailor it to what you have on hand or what’s in season.
And then comes the kicker — the Parm crisps. Baked Parmesan cheese rounds that offer a satisfying salty crunch. It’s the perfect contrast to the smoothness of the soup and adds a gourmet touch without a lot of fuss.
Health Benefits of a Super Green Soup
Before we get to the cooking, let’s talk about the nutrition profile. Here’s what you’re getting in each bowl:
1. Leafy Greens (Spinach, Kale)
Packed with vitamins A, C, K, and folate, along with magnesium and iron. These are essential for immune health, bone strength, and energy production.
2. Broccoli
Rich in fiber, vitamin C, and sulforaphane — a compound that may help protect against certain cancers and support detoxification.
3. Peas
A great plant-based source of protein and fiber, peas add a slightly sweet flavor and creamy texture.
4. Leeks and Garlic
Members of the allium family that support heart health and digestive wellness. Leeks also bring a subtle sweetness that balances the earthy greens.
5. Olive Oil
Used for sautéing, it contributes heart-healthy fats and enhances absorption of fat-soluble vitamins.
6. Vegetable Broth
Low in calories, hydrating, and the perfect base to tie all the flavors together.
This soup is naturally gluten-free, vegetarian, and can easily be made vegan by skipping the Parm crisps or using a dairy-free alternative.
Ingredients You’ll Need
For the Soup:
2 tablespoons olive oil
2 leeks, white and light green parts only, sliced thin
3 cloves garlic, minced
1 head of broccoli, chopped into florets
1 cup green peas (fresh or frozen)
4 cups vegetable broth
3 cups fresh kale, stems removed
3 cups fresh spinach
Juice of ½ lemon
Salt and black pepper, to taste
Optional: 1 medium zucchini, chopped
Optional: 1 small potato or cauliflower floret (for added creaminess)
For the Parmesan Crisps:
1 cup finely grated Parmesan cheese
Optional: pinch of black pepper or dried herbs (like thyme or rosemary)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Clean and chop all your vegetables. Slicing the leeks thoroughly and rinsing between layers is crucial as they often contain hidden dirt. If using a potato or zucchini, chop them into small cubes to help them cook quickly.
Step 2: Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the leeks and a pinch of salt. Cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 more minute until fragrant but not browned.
Step 3: Cook the Veggies
Add broccoli, zucchini (if using), and peas. Stir to coat in the oil and aromatics. Pour in the vegetable broth, cover, and bring to a gentle simmer. Cook for about 10 minutes, or until the vegetables are fork-tender.
Step 4: Add Leafy Greens
Add the spinach and kale. Stir well, then cover the pot for 2-3 minutes until the greens wilt. Turn off the heat and let the mixture cool slightly.
Step 5: Blend to Perfection
Use an immersion blender to puree the soup until completely smooth. If you don’t have one, let the soup cool a bit more and carefully transfer it in batches to a blender. Always vent the lid when blending hot liquids.
If the soup is too thick, add a bit more broth or water. If it’s too thin, simmer it uncovered for a few more minutes to reduce.
Step 6: Add Flavor & Brightness
Stir in the lemon juice, then season with salt and pepper to taste. Lemon really brings out the freshness and balances the earthy greens.
How to Make Parmesan Crisps
These little cheesy disks take the soup to the next level. They’re crispy, salty, and totally addictive.
Instructions:
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Spoon small mounds of grated Parmesan (about 1 tablespoon each) onto the baking sheet. Flatten them slightly into thin circles, leaving space between each.
Optionally sprinkle with pepper or herbs.
Bake for 6–8 minutes, or until golden and crisp.
Let cool completely on the sheet before serving.
These can be made ahead and stored in an airtight container for up to 3 days.
Serving Suggestions
Topped with Parm crisps, of course — either crumbled or whole.
Add a drizzle of extra virgin olive oil or chili oil for a flavor kick.
Serve with a slice of crusty bread or a whole-grain cracker for a more filling meal.
Garnish with fresh herbs like parsley or basil for a pop of green.
Add a soft-boiled egg on top for a protein boost.
Make It Your Own: Customization Tips
This soup is incredibly flexible. Here are some ways to personalize it:
For a Creamier Soup:
Add a splash of coconut milk, almond cream, or dairy-based cream at the end.
Blend in ½ an avocado or cooked potato for a richer texture.
To Make It Vegan:
Skip the Parmesan crisps or use vegan cheese alternatives.
Add roasted chickpeas or spiced tofu cubes for protein.
To Add Spice:
Sauté a bit of fresh ginger or a pinch of cayenne pepper with the leeks.
Finish with a swirl of harissa or green chili sauce.
Bulk It Up:
Add a scoop of cooked quinoa, farro, or lentils before blending or after for texture.
Mix in white beans or cannellini for protein and creaminess.
Why You'll Love This Recipe
Let’s be honest — some green soups can taste bland or “too healthy.” But this recipe balances vibrant flavor with comfort, thanks to the mix of aromatics, sweet peas, fresh lemon, and those golden Parm crisps.
It’s:
Ready in 30 minutes
Packed with vitamins and fiber
Naturally low-calorie but super satisfying
Freezer-friendly and meal prep-approved
Whether you're trying to eat healthier or just want something green that actually tastes amazing, this soup hits all the marks.
How to Store and Freeze
This soup stores beautifully:
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
Freezer: Cool completely, then freeze in portions. Use within 3 months. Thaw overnight in the fridge before reheating.
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