This classic green vegan soup is based on a recipe from Anna Thomas. She set the foundation of using a mix of dark greens like kale and chard. Cilantro, caramelized onion, and starchy potato add layers of flavor. This version is oil-free and simplifies the process for a one-pot meal. Simply saute and then puree everything in a blender until smooth and creamy. A healthy, satisfying dish.
- Medium
- Servings: 4
- Ready In: 60 minutes
- Yield: 8 cups soup
Enjoy on its own or serve with Farro Butternut Squash Salad, Easy No-Yeast Irish Brown Bread, or European Soldier Bean Roasted Pepper Salad.
Chef Katie’s Plant-Based Cooking Tips
Get-Your-Greens Tip: This soup is a great base for using up any dark greens. Collards, spinach, turnip greens, arugula, and all types of kale work well. You can also swap out the cilantro for parsley or chives.
Other Starchy Vegetables: Instead of Yukon potato, try yams, butternut squash, or acorn squash.
Is Marsala necessary? Marsala wine is a sweet, fortified dessert wine. It highlights the natural sweetness of the onion and adds a bright pop of acidic flavor. You can substitute with a good-quality balsamic vinegar. If you omit, be sure to serve the soup with acidic garnishes, like the lemon wedges, lime wedges, or a bottle of hot sauce.
Immersion Blender: An immersion blender makes it quick and easy to puree this soup. This is one of must-have essential chef’s tools. It allows you to puree hot soup without the mess of transferring it to a blender.
You want to slowly caramelize the onions until brown, sweet, and jam-like, about 30 minutes. 
Marsala wine is a sweet, fortified dessert wine. It highlights the natural sweetness of the onion and adds a bright pop of acidic flavor. 
An immersion blender makes quick work of pureeing this soup
Anna Thomas’s Classic Green Soup with Cashew Cream Garnish
Ingredients
- 1 sweet onion diced
- 2 cloves garlic minced
- 2 tablespoons Marsala wine optional
- 1 medium Yukon Gold potato diced
- 1 bunch chard leaves only, chopped
- 1 bunch kale leaves only, chopped
- 1 bunch scallions chopped
- 1 bunch cilantro
- 3 cups vegetable broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Fresh lemon or lime wedges pumpkin seeds, sunflower seeds, or cashew “cream”, for serving
Instructions
- To make the Classic Anna Thomas Green Soup: In a large pot, spread the onions in a single layer, sprinkle with a little salt, cover, and cook over medium-low heat. You want to slowly caramelize the onions until brown, sweet, and jam-like, about 30 minutes.
- Add the garlic and sauté until aromatic, about 5 minutes. And the Marsala wine and use a wooden spoon to deglaze the pot, scraping up any brown bits of onion from the bottom of the pot.
- Add the chard, kale, scallions, cilantro, potato, and 3 cups vegetable broth (or water). Cover, bring to a boil, and reduce to a simmer. Simmer until the potato is tender, about 20 minutes.
- Use an immersion blender or stand blender to puree the soup. Season with salt, pepper, and cayenne. Garnish with lemon, lime, pumpkin seeds, sunflower seeds, or cashew cream.
- Enjoy!
Learn More:
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 101 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 2 mg | 1 % |
| Sodium 510 mg | 21 % |
| Potassium 750 mg | 21 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 5 g | 19 % |
| Sugars 5 g | |
| Protein 6 g | 12 % |
| Vitamin A | 184 % |
| Vitamin C | 173 % |
| Calcium | 15 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Breville BSB510XL Control Grip Immersion Blender
- Edward & Sons Not-Chick’n Bouillon Cubes, LOW SODIUM
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