Soups are a comforting highlight of cold weather, and this spicy green soup ranks among the best. It balances heat, salt, a touch of sweetness and a subtle cheesy note from nutritional yeast, while delivering a bright, vegetal flavour profile. This is a soup that warms the body and delights the palate.
Prepared with broccoli, courgette (zucchini), sweet potato, peas, fresh coriander, green chilli, garlic and a splash of tamari, the recipe brings together vibrant, nourishing ingredients. The sweet potato gives body and natural sweetness, broccoli and courgette provide freshness and colour, while the chilli adds a warming kick that opens the sinuses — ideal after a cold day outdoors or when you need a gentle immune boost.
Beyond its soothing heat, this soup is quick to make, highly adaptable and naturally vegan. It’s an excellent way to increase your vegetable intake in a single, satisfying bowl and stores well for easy reheating. You can make it creamier by adding a splash of plant milk, or richer by stirring in a spoonful of tahini or coconut cream at the end.
📖 Recipe
Spicy Green Soup
6
15 minutes
25 minutes
40 minutes
The most delicious and comforting way to eat your greens — vibrant, warming and simple to make.
Ingredients
- 1 tbsp olive oil
- 1 medium white onion, diced
- 3 cloves garlic, diced
- 1 large green chilli pepper, diced (adjust to taste)
- 1 large sweet potato, roughly chopped
- 1.25 litres vegetable stock
- 2 courgettes (zucchini), roughly chopped
- 1 head of broccoli, roughly chopped
- 1 cup petit pois (or frozen peas)
- 2 tbsp chopped fresh or frozen coriander (cilantro)
- ½ cup nutritional yeast
- 2 tbsp tamari or soy sauce (or to taste)
- Salt and black pepper, to taste
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the diced onion, garlic and chilli and sauté for a few minutes until softened and fragrant. Stir regularly so nothing browns too quickly.
- Add the chopped sweet potato and cook for two to three minutes, stirring to coat the pieces in oil and aromatics. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for about 10 minutes, until the sweet potato is tender.
- Add the courgettes and broccoli to the pot and simmer for an additional five minutes. Stir in the peas, chopped coriander, nutritional yeast and tamari; cook for another two minutes to warm everything through and meld the flavours.
- Carefully transfer the soup to a blender in batches (or use an immersion blender) and puree until smooth and silky. Return the blended soup to the saucepan, reheat gently and season with salt and pepper to taste. If the soup is too thick, add a little extra stock or water to reach your desired consistency.
- Serve hot, finished with a sprinkle of crushed dried chilli, cracked black pepper, extra coriander leaves or a drizzle of good olive oil. For a creamier finish, stir in a spoonful of tahini, coconut cream or a splash of plant-based milk just before serving.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 168
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 1166mg
Carbohydrates 26g
Fiber 9g
Sugar 8g
Protein 11g
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