Blended Super Greens Soup with Spiced Pepitas
This vegan blended super greens soup is packed with flavor and nutrients and the spiced pepitas are nothing short of irresistible!
Servings: 4 Servings
Calories: 284.7kcal
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 bulb roasted garlic see How to Roast Garlic
- 1 tablespoon red wine vinegar
- 4 cups low sodium vegetable broth divided
- 1 14 ounce can great northern or cannellini beans, drained & rinsed
- 4 cups roughly chopped Swiss chard stems removed
- 4 cups roughly chopped kale stems removed
- 4 cups spinach leaves
- ¾ teaspoon grated nutmeg
- ⅛ teaspoon cayenne pepper
The Pepitas:
- ⅓ cup pepitas
- ½ teaspoon olive oil
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
Instructions
The Soup:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened, about 5 minutes.
- Stir in the cumin, paprika, salt and pepper, and cook for 1 minute.
- Squeeze the roasted garlic cloves into a small bowl, add ½ cup of the broth and smash with the back of a fork.
- Stir the roasted garlic and broth mixture, along with the red wine vinegar, into the onions.
- Add the remaining 3 ½ cups of broth, beans, Swiss card and kale to the saucepan. Bring the a boil, reduce the heat to a simmer, cover and cook until the greens are tender, 4 to 5 minutes.
- Stir in the spinach and cook for 1 minute.
- Let the mixture cool for about 10 minutes. Use a handheld immersion blender to puree the soup until smooth. Alternatively, puree the soup in a blender in batches, taking care to release the steam periodically and holding down the top while the blender is running.
- Stir in the nutmeg and cayenne pepper. Season to taste with salt and pepper. Serve with the spiced pepitas sprinkled on top.
The Pepitas:
- Preheat the oven to 375 degrees F.
- In a small bowl, toss together the pepitas, olive oil, paprika, cumin and salt. Spread the coated pepitas on a baking sheet.
- Bake until the pepitas are golden brown, about 5 minutes, stirring once. Watch carefully so the pepitas do not burn.
Notes
Weight Watchers Points: 5 (SmartPoints), 7 (Points+), 6 (Old Points)
Nutrition
Serving: 1.5Cups Soup + 1.5 tablespoon Pepitas | Calories: 284.7kcal | Carbohydrates: 40.2g | Protein: 17.1g | Fat: 8.6g | Saturated Fat: 1.4g | Sodium: 1149.8mg | Potassium: 1763.4mg | Fiber: 14.6g | Sugar: 7.1g