Blended potatoes and cannellini beans give a lusciously smooth texture to this creamy, dreamy green velvet soup. The vibrant hue comes from an assortment of leafy greens, frozen green veggies, and scallions. Fresh tarragon adds subtle licorice-like notes to the soup, while bright lemon juice and spicy hot pepper sauce add a delicious depth of flavor. This recipe is quite versatile and is a great way to use up leftover bits of vegetables and greens that would otherwise go bad. Simply throw everything in the pot, simmer, and then blend it up until you have a velvety smooth consistency! Serve with a side of whole wheat bread for an extra-hearty meal.
For more inspiration, check out these tasty ideas:
- Creamy Spinach and Artichoke Soup
- Butternut Bisque with Parsley Pistou
- Curried Sweet Potato Soup
- Caramelized Garlic and Potato Soup
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