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Minestrone soup with greens and some garlic bread
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Vegan Spring Greens Minestrone Soup with Gremolata

A warming & uplifting soup that's perfect for blustery days!
Prep Time20 mins
Cook Time35 mins
Course: Main Course, Soup
Cuisine: Vegan
Keyword: minestrone soup, soup
Servings: 6
Calories: 199kcal
Author: Louise-Claire Cayzer


  • 1 onion large. Or 2 small
  • 3 carrots
  • 4 parsnips
  • 1 tbsp olive oil
  • 150 ml white wine
  • 1 tbsp finely chopped rosemary
  • 1 tsp thyme
  • 2-3 bay leaves
  • 3 tsp vegetable stock powder or boullion
  • 1.5 ltre water
  • 200 g spring greens, cabbage or kale

For the Gremolata

  • 1 clove garlic
  • 3 tbsp parsley
  • zest of one lemon


For the soup

  • Finely dice the onion & in a large pan sweat it slowly until it caramelises. (This creates a lovely rich flavour, so be sure to not miss out this bit!)
  • Meanwhile, finely dice the parsnips and carrots.
  • Add the parsnips and carrots to the pot and stir. Cook these in the oil for 10 minutes to help bring out their flavours
  • Add the wine & stir until it starts to absorb into the carrots and parsnips
  • Add the herbs, stock powder and water. Simmer slowly for at least half an hour.
  • Chop the Spring Greens (or whatever green you are using) and just before serving, stir into the soup & let simmer for a few minutes. You want them to retain their vibrant greeness.
  • Serve immediately & sprinkle with gremolata for added zing & flavour.

For the Gremolata

  • Finely mince the garlic, zest the lemon and very finely chop the parsley. .
  • Mix together and sprinkle on soups, pasta or anything dish that needs a bright lift.


Calories: 199kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 845mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10344IU | Vitamin C: 77mg | Calcium: 133mg | Iron: 2mg