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Shrek Soup (green vegetable soup)

Pikantne Soups Fusion cuisine Kids' Lunches 50 min Medium 36 wyświetleń ~31.96 PLN * - (0)
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Description

Shrek Soup is a creamy, intensely green vegetable soup inspired by classic cream soups, featuring seasonal and popular leafy vegetables in Poland: kale and spinach. It has a pleasantly velvety texture thanks to the potatoes and a delicate creamy note, while fresh parsley and peas add sweetness and vibrant color. Perfect as a warming winter dish after a day in the cold — it pairs wonderfully with rye croutons or a spoonful of sour cream. Visually, the soup is intensely green, with a contrasting dollop of cream and a parsley leaf on top. The recipe includes detailed instructions for chopping, sautéing, and blending for the beginner cook, as well as alternatives for a vegan version.

Ingredients Used

Ingredients (20)

Servings:
4
  • Onion 1 szt. (~150 g)
  • Leek 200 g
  • Carrot 1.3 szt. (~100 g)
  • Potatoes 2 szt. (~300 g)
  • Kale 200 g
  • Spinach 150 g
  • Green peas 200 g
  • Garlic 2 ząbki (~10 g)
  • Vegetable broth 1200 ml
  • Rapeseed oil 30 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Parsley 80 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Rye bread 200 g
  • Radish 10 g
  • Broccoli (florets) 20 g
💰 Szacowany koszt dania: ~31.96 PLN (7.99 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under running water. Peel the onion and chop it into small cubes — first cut it in half, then slice it crosswise and lengthwise to get small pieces (they should be about 5 mm). Cut the leek in half lengthwise, rinse between the layers to remove sand, then slice it into thin half-moons. Peel the carrot and parsley and chop them into small cubes (about 5 mm). Peel the potatoes and cut them into cubes of 1–1.5 cm on each side, so they cook quickly. Separate the kale leaves from the tough stems and tear or cut them into strips 1–2 cm wide. Wash and drain the spinach, and chop the larger leaves. Keep the frozen peas frozen until ready to add. Peel the garlic and finely chop it or press it through a garlic press.

Use a cutting board and a sharp knife (20 cm chef's knife). When cutting the leek, remember to rinse it thoroughly between the layers. If you can't cut evenly, use a grater with large holes for the carrot.

Flavor base

2

Place a large pot (minimum capacity 3 l) over medium heat. Pour in the rapeseed oil and add the butter. Wait about 30–40 seconds until the butter melts and starts to foam slightly, but does not brown. Add the chopped onion and leek. Sauté for 5–7 minutes, stirring with a wooden spoon, until the onion becomes translucent and lightly golden — it should be soft and semi-transparent.

Use a pot with a thick bottom (preferably enameled or stainless steel). Do not set the heat too high — the onion should become translucent, not burnt. A wooden spoon or silicone spatula are the best options.
3

Add the carrot, parsley root, and chopped potatoes to the sautéed onion and leek. Stir, and fry for 2 minutes to lightly coat the vegetables in fat. Add salt and pepper – reserve some salt for final seasoning. Pour in 800 ml of vegetable broth (about 2/3), cover the pot, and cook over medium heat for 12–15 minutes, until the potatoes are soft (check with a fork – it should go through a piece of potato without resistance).

Use a lid to speed up cooking. If the broth is boiling too vigorously, reduce the heat — it should simmer gently, not boil violently.

Adding green leaves

4

When the potatoes are soft, add the kale and spinach. Pour in the remaining broth (400 ml). Simmer on low heat for 6–8 minutes, until the kale softens (it should be tender but still vibrant green). Add the frozen peas and cook for an additional 3 minutes — the peas should be soft but not mushy.

If you are using very young spinach, the cooking time may be shorter (2–3 minutes). Do not cook for too long to maintain the vibrant green color.

Flavoring

5

Add chopped garlic and grated nutmeg. Cook together for 1 minute, stirring — the garlic should release its aroma but not burn.

Add garlic only at the end of cooking to prevent it from becoming bitter. Use a nutmeg grater to add it very finely.

Blending and seasoning

6

Remove the pot from the heat. Using an immersion blender (or a stand blender), blend the soup into a smooth cream: hold the blender vertically, immerse the tip, and pulse blend, moving the blender slowly up and down to evenly break down the vegetables. Blend for about 1–2 minutes until the soup is silky smooth and free of large chunks.

Use an immersion blender in a pot (preferably with high sides) or transfer in batches to a countertop blender. Be careful of the steam — wait 1–2 minutes after removing from heat before you start blending, and hold the blender at an angle to allow the steam to escape. This is a key step to achieving a creamy consistency.
7

After blending, place the pot back on very low heat. Taste the soup and season with salt and pepper to your liking. If the soup is too thick, add some hot broth or water (50–100 ml at a time) until you reach the desired consistency. If you want a creamier texture, add 18% cream (optional) — pour it in slowly, tablespoon by tablespoon, and mix well.

Add salt gradually, it's better to season at the end. If you are using cream, temper it first with 2 tablespoons of hot soup to prevent it from curdling when added.

Finishing and serving

8

Add finely chopped parsley and mix. If necessary, heat the soup for another 1–2 minutes, but do not boil it vigorously after adding the fresh herbs and cream. Serve hot in bowls. If you are using rye bread for croutons, cut the bread into cubes, sauté in 1 tablespoon of rapeseed oil over medium heat for 5–7 minutes until golden and crispy, and sprinkle them over the soup just before serving.

Use tablespoons for serving. Garnish with a bit of cream and a parsley leaf. Additionally, you can add rye bread croutons for texture.

Fun Fact

💡

Green creams made from leafy vegetables have a long tradition in the kitchens of cooler regions of Europe — leaves like kale were once one of the few available sources of fresh vitamins in winter. The name 'Shrek Soup' refers to the intense green color, similar to the character from the popular fairy tale.

Best for

rozgrzewający obiad zimowy lekka kolacja po aktywności na świeżym powietrzu przyjęcie z finger food — podana w małych miseczkach

Tips

🍽️ Serving

Serve very hot in bowls, garnished with a dollop of sour cream and fresh parsley. Add rye croutons or toasted pumpkin seeds to the plate for crunch. For a heartier version, add a tablespoon of low-fat cottage cheese or sautéed pieces of chicken breast.

🥡 Storage

Store in the refrigerator in a closed container for up to 3 days. For freezing: pour the cooled soup into freezer containers (max 700 ml per portion), freeze for up to 3 months. Thaw in the refrigerator overnight, then heat slowly over low heat, stirring; if the consistency separates, blend briefly again.

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