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Super Green Soup With Parm Crisps: Puree Your Veggies Into A Vibrant, Satisfying Meal.

Yields: 4 servings
Total Time: 1 hr 10 mins


  • 2 tbsp. pine nuts
  • 1/2 c. finely grated Parmesan
  • 2 tbsp. olive oil
  • 5 large shallots (2 to 3 cups)
  • 6 large cloves garlic, smashed
  • Kosher salt and pepper
  • 5 c. vegetable broth (homemade or low-sodium store-bought)
  • 1/3 c. red lentils
  • 1 1/2 tsp. freshly grated nutmeg


  1. Prepare the Parmesan Crisps:
  • Heat a medium nonstick skillet on medium.
  • Add pine nuts and cook, tossing, until toasted, 2 to 3 min; transfer to a small bowl.
  • Sprinkle Parmesan in a 7- to 8-inch round on the skillet, sprinkle with the toasted pine nuts, and cook until golden brown, about 5 minutes.
  • Remove from heat and let it cook until slightly crisp, 45 sec to 1 min. Pry up the edges and transfer to a plate to cool completely, then break into shards.

2. Start the Soup:

  • Heat oil in a medium saucepan on medium-low.
  • Add shallots, garlic, and 1 tsp salt, and cook, stirring occasionally, until they begin to soften, roughly 6 min.
  • Stir in broth, lentils, and 1/2 tsp pepper, then bring to a boil.
  • Reduce heat and gently simmer, covered, until lentils are just tender, about 15 to 20 min.

3. Blend the Soup:

  • Return to a boil, stir in nutmeg and half of the spinach, and return to a boil.
  • Stir in the remaining spinach and parsley leaves, then immediately blend in batches until smooth.

4. Serve:

  • If planning for future use, cool the soup over an ice bath.
  • Serve the soup with Parmesan crisps sprinkled on top.

Nutritional Information (per serving):

  • Calories: 337
  • Fat: 12.5 g (Saturated: 2.5 g)
  • Cholesterol: 8 mg
  • Sodium: 1,026 mg
  • Carbohydrates: 36 g
  • Fiber: 8 g
  • Sugar: 8.5 g (0 g added sugar)
  • Protein: 25 g

Enjoy this delightful and wholesome soup that’s sure to keep you full and satisfied!

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