It’s a fact. I feel best eating green food. And, yeah, I’m an organic girl whenever possible. Spending the extra money on organic food is my donation to the planet. But do what you can afford, because all veggies and fruit are good.
I get a kick out of creating and consuming quick and easy soup recipes, and this is one of them. It’s the quick version of this green velvety soup.
It’s kind of like Vichyssoise (cold potato soup), only green, and made with cauliflower instead of potatoes. Cauliflower is a great sub for potatoes, especially if you’re cutting down or avoiding complex carbs. I eat this hot or warm, but it can be consumed at any temperature.
I have this version down to 20 minutes and I sauté the mushrooms while the soup is cooling. I suppose I could make it in an Instant Pot, but I do like working the saute as it’s cooking in a stock pot and it cooks so quickly that I don’t save much time when I use the Instant Pot.
To trim a leek, cut the rooty bottom and the green off. Then use the middle.
Green Velvet Soup {quick & easy}
Feel free to use chicken stock if you prefer. You can use frozen spinach in a pinch.
If you don't have truffle salt, any salt will work.
If you want to make this in an Instant Pot, you will likely need about the same amount of cook time, or a few minutes less.
Ingredients
- 2 tablespoons olive oil for soup
- 1 medium leek (200 g) trimmed and diced
- 1 medium cauliflower (300 g), trimmed and diced
- 4 cups of vegetable stock or water
- 2 to 3 teaspoons truffle salt (or sea salt)
- 1 bunch (200 g) fresh spinach leaves
- 8 ounces (227 g) Crimini mushrooms
- 1 to 2 tablespoons olive oil for mushrooms
- 1/2 teaspoon salt for mushrooms
Instructions
- Preheat a stock pot over low-medium heat.
- Add 2 tablespoons of olive oil, the leeks, cauliflower and 1 teaspoon of salt.
- Sauté the leek and cauliflower for a few minutes, stirring occasionally.
- Add 4 cups of stock or water to the pot and bring to a boil.
- Lower the heat to a simmer and cover the pot.
- Simmer for 10 minutes.
- Turn off the heat on the pot, take the top off and stir in the spinach. Let it cool while you sauté the mushrooms.
- Warm a skillet on a low-medium heat and then add the olive oil, salt, and mushrooms. Stir occasionally, or until the mushrooms are browned and the moisture from them has cooked off.
- Blend the soup in batches using a high speed blender, or a food processor. Scoop the blended and lumpy soup between the stock pot and the blender until I have it at the consistency that you prefer. Add more salt to taste.
- Serve with mushrooms. Refrigerate or freeze leftovers.
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I just love your recipes and your site!!!! this soup looks so good and can’t wait to try it, but I do not see when to add the spinach??
Thanks! Forgot that part! Added it now. Add it to the soup while it’s cooling (after simmering).
Thanks Erica!!!!
At what point do you add the spinach? My instincts would be during the last few minutes of cooking the leeks and cauliflower before blending.
Just added it to the instructions. It goes in when you turn the heat off of the cauliflower and leeks. 🙂
Well Erica…..you have done it again!!!! This soup is just plain and simple deliciousness! Did not have veg broth so use chicken. The mushrooms give such an amazing flavor and complements the “green” goodness!!! I care for my 96 yr old Mom and she absolutely loved it too…almost lick the bowl!!! Your site and recipes are my favorite. Thanks!!!
Aw, thanks! So good to hear 🙂