Vegan Recipes: Shrek's Swamp Soup

If you're anything at all like me, you probably don't eat enough green veggies. Luckily, I found a recipe in a magazine for a delicious green-filled soup. It's called Shrek's Swamp Soup (how rad!). I'm sorry I don't have any appetizing photos of this recipe, but I couldn't wait to devour it. It's quickly become my new favorite soup. You'll just have to take my word for it!

Ingredients:
canola or olive oil, for cooking
1 onion, chopped
2 celery stalks, chopped (including leaves)
1 small zucchini, chopped
1 carrot, chopped
4 garlic cloves, peeled and chopped
1 cup green beans and/or asparagus, trimmed and chopped
2 cups broccoli (with stems)
1 cup frozen peas
1-2 thin-skinned potatoes, chopped (no need to peel)
4 cups vegetable broth, or water
1 bunch of fresh baby spinach
1 tsp salt
1 tsp basil

1. In a large pot, heat a generous drizzle of oil over medium-high heat. Sauté onion, celery, zucchini, carrot and garlic for 5 minutes, until soft.
2. Add beans/asparagus, broccoli, peas, potatoes and stock, and additional water to barely cover the vegetables (if needed). Bring to a simmer.
3. Reduce heat and cook for about 30 minutes, until everything is tender.
4. Add spinach, basil and salt. Cook for a minute or two, until the greens wilt.
5. Remove from heat and using a hand-held immersion blender, purée the soup in the pot.
6. Make some buttered toast and ENJOY!


Serves 6.

This recipe originally was published in the November/December 2011 issue of Parents Canada magazine.