Green soup for the soul

by Kyla Van Heerden


Essential Flavours - Green soup for the soul

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • • 2 tbsp B-Well Olive and Canola Blend Oil
  • • 1 head broccoli, separate florets
  • • 1 head cauliflower, separate florets
  • • 1 handful spinach/kale
  • • 3 medium onions, chopped
  • • 6 small/medium zucchini, chopped
  • • 2 tsp vegan veggie stock
  • • boiling water
  • • salt and pepper
  • • 3 cloves garlic, chopped
  • • 1 can coconut cream/ regular cream (optional)


  1. In a large pot, heat the B-WELL Olive and Canola Blend Oil on medium-high and add the chopped onions.
  2. Braise the onions till light brown and blush, then add the garlic and stir well to allow flavours to release.
  3. Add enough water to cover the onions, then add the chopped zucchini, allow to cook and slightly braise till soft.
  4. Add the stock to a cup of boiled water till diluted and add to the pot.
  5. Now add in the florets of broccoli and cauliflower and the chopped spinach or kale.
  6. Add another cup of boiling water.
  7. Reduce the heat to medium and replace the lid of the pot.
  8. Allow veggies to cook and soften completely for at least 5 minutes, then remove lid and allow soup to reduce slightly for another 5 minutes.
  9. Using a hand blender (preferably) or a standard blender, blend the soup until smooth.
  10. Add soup back onto medium heat and stir in the coconut cream.
  11. Allow to cook for another 5 minutes.
  12. Add salt and pepper to taste and serve.
  13. Enjoy the luscious texture and incredible flavour profiles that tingle your senses.


We love: • serving this soup with garlic croutons drizzled in B-WELL Extra Virgin Olive Oil; • starters for fine dining (it’s just that good); • reducing this soup more and using as a pasta sauce; • adding cubed chicken breast for an extra protein boost; • cooking with bone marrow for an extra immune boost (the flavours are complimentary).

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