Cold Green Vegan Soup Recipe for Refreshing Summer Meals

When the summer heat hits, nothing feels more refreshing than a crisp, chilled soup that cools you down without weighing you down. Our cold green vegan soup recipe is a vibrant, nutrient-packed bowl of goodness that combines fresh garden greens, creamy avocado, and zesty herbs for a flavor explosion.

Perfect for lunch, a light dinner, or a starter at your next gathering, this soup is not only delicious but also incredibly easy to make. It’s a fantastic way to get in your daily dose of veggies while keeping things light and healthy.

Whether you’re vegan, plant-curious, or just looking for a new way to enjoy greens, this recipe will become a staple in your warm-weather meal rotation.

Plus, it’s versatile! Customize it with your favorite herbs or add a spicy kick for an extra zing.

Keep reading for all the details on how to make this creamy, vibrant soup that’s sure to brighten up your day.

Why You’ll Love This Recipe

This cold green vegan soup is a powerhouse of flavor and nutrition. Here’s why it’s a must-try:

• Quick and easy: Ready in under 15 minutes, making it perfect for busy days.
• Fresh and vibrant: Uses fresh greens and herbs for a bright, garden-fresh taste.
• Nutritious: Packed with vitamins, antioxidants, and healthy fats from avocado.
• Vegan and gluten-free: Suitable for a variety of dietary preferences and restrictions.
• Versatile: Enjoy as a light meal, appetizer, or refreshing snack.

Ingredients

• 2 cups fresh spinach, packed
• 1 cup kale, stems removed and chopped
• 1 large ripe avocado, peeled and pitted
• 1 medium cucumber, peeled and chopped
• 2 green onions, chopped
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh lemon juice
• 2 cups vegetable broth, chilled
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• Optional: 1/2 teaspoon cayenne pepper for heat

Equipment

• High-powered blender or food processor
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large mixing bowl
• Serving bowls
• Refrigerator (to chill soup if needed)

Instructions

1. Prepare the greens: Wash the spinach and kale thoroughly. Remove the tough stems from kale and chop the leaves roughly.
2. Chop the vegetables: Peel and chop the cucumber, slice the green onions, and mince the garlic clove.
3. Blend the base: In your blender, add the spinach, kale, cucumber, green onions, garlic, parsley, basil, and avocado. Blend until smooth.
4. Add liquids and seasoning: Pour in the chilled vegetable broth, lemon juice, olive oil, salt, and pepper. Blend again until the soup is creamy and well combined.
5. Taste and adjust: Sample your soup and adjust seasoning. Add more salt, lemon juice, or pepper as desired. For extra heat, add cayenne pepper and blend briefly.
6. Chill if needed: If you prefer a colder soup, refrigerate for 30 minutes before serving.
7. Serve: Pour into bowls and garnish with fresh herbs or a drizzle of olive oil if desired.

Tips & Variations

“Using ripe avocado is key to achieving a creamy texture without any dairy. If you want a thinner consistency, simply add more vegetable broth or a splash of coconut water.”

• Make it spicier: Add a small jalapeño or a pinch of cayenne pepper for a gentle kick.
• Add herbs: Swap basil for cilantro or mint for a different flavor profile.
• Boost protein: Stir in a scoop of your favorite plant-based protein powder or add cooked green peas before blending.
• Use different greens: Try swapping kale with Swiss chard or arugula for unique flavors.
• Serve with toppings: Toasted pumpkin seeds, hemp seeds, or a sprinkle of nutritional yeast add texture and nutrition.

Nutrition Facts

*Percent daily values are based on a 2,000 calorie diet.

Serving Suggestions

This cold green vegan soup pairs beautifully with a variety of light accompaniments. Consider serving it alongside warm crusty bread or crunchy pita chips for dipping.

A fresh, zesty salad such as a lemon-tahini kale salad or a simple tomato and cucumber salad complements the soup’s flavors wonderfully.

For a heartier meal, serve it with a side of quinoa or a grain bowl topped with roasted veggies. If you want to add a touch of indulgence, drizzle a little extra virgin olive oil or a sprinkle of toasted nuts over the top just before serving.

For more vegan meal inspiration, check out Thelma Sanders Squash Recipe or if you’re looking for a sweet twist after your meal, try the Peanut Butter Gelato Recipe.

Conclusion

This cold green vegan soup is a refreshing and nourishing way to enjoy the bounty of fresh greens. It’s quick to prepare, wonderfully creamy thanks to avocado, and bursting with bright, herbaceous flavors.

Whether you’re new to vegan cooking or a seasoned plant-based eater, this recipe offers a delightful way to cool off while boosting your nutrient intake.

Its versatility allows you to customize and experiment with different greens and spices, making it a versatile addition to your recipe collection. Plus, it’s perfect for meal prep or an easy lunch on a warm day.

For more vibrant and healthy recipes, explore options like the Pickled Cherry Pepper Recipe to add a tangy zing to your meals. Enjoy this soup as a celebration of fresh flavors and wholesome ingredients!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cold Green Vegan Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A refreshing and nutritious cold green soup perfect for warm days. Packed with fresh vegetables and herbs, this vegan recipe is light and flavorful.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups spinach leaves”, “1 cucumber, peeled and chopped”, “1 avocado, peeled and pitted”, “1 cup fresh parsley”, “1 cup fresh basil leaves”, “2 cups unsweetened almond milk”, “1 clove garlic”, “1 tablespoon lemon juice”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1 tablespoon olive oil”, “1/2 cup water (optional, for desired consistency)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine spinach, cucumber, avocado, parsley, and basil in a blender.”}, {“@type”: “HowToStep”, “text”: “Add almond milk, garlic, lemon juice, salt, pepper, and olive oil.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Add water if needed to adjust consistency.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning if necessary.”}, {“@type”: “HowToStep”, “text”: “Chill in the refrigerator for at least 30 minutes before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “4 g”, “fatContent”: “14 g”, “carbohydrateContent”: “12 g”}}