Easy and Healthy Green Summer Soup (Vegan)

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This Easy and Healthy Green Summer Soup is exactly what you need on a hot summer day. Made with a few simple ingredients like edamame beans, green beans, peas, red onions, herbs and the secret ingredient that makes this recipe stand out from any other soup recipes, Jasmine tea. 

Yes, you read that right. There’s actually jasmine tea in this soup and let me tell you it tastes absolutely amazing. The light, flowery taste of the jasmine tea creates the most amazing foundation for all the other flavours in the soup. 

If you have never tried using jasmine tea in a soup before, you’re in for a treat (And you’ve been missing out).

I created this soup by happy accident. I was actually going to cook an Italian summer minestrone, but once I was in the kitchen inspiration struck. Suddenly the thought hit me, what if I tried using jasmine tea in my base along with vegetable broth and the recipe quickly developed from there and morphed into something quite different and utterly delicious. 

  Even though it’s a warm soup it has a cooling and comforting effect thanks to all the summer veggies in this dish.

This green soup is delicious and has a mild almost flower like summer flavour. It’s made with simple ingredients and is loaded with healthy nutrients. 

What’s great about this Easy and Healthy Green Summer Soup recipe:

  • Super easy and quick to make
  • Made with simple, easy to get ingredients
  • Loaded with healthy nutrients
  • Low-calorie meal
  • Meal prep friendly – just make in advance and freeze for later
  • Unique, light and flavourful
  • A surprising crowd pleaser
  • Cooling and comforting
  • Vegan, Gluten free, soy free and nut free

About the veggies

There’s always a debate about whether you should use fresh or frozen vegetables in soups and I’m here to tell you that either is fine. Frozen vegetables are alway frozen within a few hours of being picked and therefore they are often a better quality because they are picked when they are ripe. Plus, the frozen vegetables still retain all their nutrients and flavour. So, as far as I’m concerned, you can use whatever you prefer. 

I usually use whatever I have in the house, whether it’s fresh or frozen. I always like to keep a big supply of frozen veggies in my freezer for a rainy day. They’re so easy and practical. 

However, I also always have a large supply of fresh veggies that are in season because there’s nothing quite like a delicious and fresh vegetable. 

Generally, for soups it is fine to use whatever you have at hand. Frozen vegetables work just as well as fresh and the other way around. There’s no rules on this one, so feel free to use whatever you prefer. 

How to serve this Easy and Healthy Green Summer Soup

You can serve very simply with a topping of fresh herbs and a side of focaccia bread. Or you can add a dollop of yoghurt and a drizzle of chilli sauce. 

No matter how you choose to serve this soup, it’s going to taste amazing. 

So, how is this Easy and Healthy Summer Soup made? It’s very easy. Just:

Instructions

  • Heat olive oil in a large pot and add the chopped onions and leeks. Allow them to cook at medium high heat for a few minutes while stirring occasionally. Next, ad the minced garlic and oregano and let them cook for 30 seconds. 
  • Ad the vegetable broth and jasmine tea and turn the heat back up. 
  • Next, ad the red lentils and potatoes and bring to a boil. Once the soup begins to bubble, turn the heat down to medium and let the soup simmer for 10 minutes.
  • After 10 minutes, add edamame beans, green beans and peas. Season with salt, Tamari sauce, sweet and sour chilli sauce and plenty of ground pepper. 
  • Let the soup cook for a few more minutes, until the potatoes are ready. Ad extra water as needed.
  • Serve with a topping of fresh herbs (I like to use fresh mint or cilantro, but fresh basil is also great).Enjoy.

Easy And Healthy Green Summer Soup (Vegan)

This Easy and Healthy Summer Soup is exactly what you need on a hot summer day. Made with a few simple ingredients like edamame beans, green beans, peas, red onions, herbs and the secret ingredient that makes this recipe stand out from any other soup recipes, Jasmine tea. 
Yes, you read that right. There’s actually jasmine tea in this soup and let me tell you it tastes absolutely amazing. The light, flowery taste of the jasmine tea creates the most amazing foundation for all the other flavours in the soup. 
Course Dinner
Cuisine American
Keyword soup
Prep Time 10 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 Red Onion Chopped
  • 1 Leek Sliced
  • 2 cloves Garlic Minced
  • 1 tbsp Dried Oregano
  • 2 cups Vegetable Broth
  • 5 small Potatoes Diced
  • ½ cup Red Lentils
  • 2 tbsp Tamari
  • 1 tbsp Sweet and Sour Chilli Sauce
  • 1 cup Peas Fresh or Frozen
  • cups Edamame Beans
  • 1 cup Green Beans Cut into smaller pieces
  • Plenty of Fresh Ground Black Pepper
  • Salt to taste
  • Fresh Herbs for topping Optional

Instructions

  • Heat olive oil in a large pot and add the chopped onions and leeks. Allow them to cook at medium high heat for a few minutes while stirring occasionally. Next, ad the minced garlic and oregano and let them cook for 30 seconds. 
  • Ad the vegetable broth and jasmine tea and turn the heat back up. 
  • Next, ad the red lentils and potatoes and bring to a boil. Once the soup begins to bubble, turn the heat down to medium and let the soup simmer for 10 minutes.
  • After 10 minutes, add edamame beans, green beans and peas. Season with salt, Tamari sauce, sweet and sour chilli sauce and plenty of ground pepper. 
  • Let the soup cook for a few more minutes, until the potatoes are ready. Ad extra water as needed.
  • Serve with a topping of fresh herbs (I like to use fresh mint or cilantro, but fresh basil is also great).
    Enjoy.

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