Go Back
–+ servings
Creamy Super-Green Risotto Soup

Creamy Super-Green Risotto Soup for Cozy Nights In

Creamy Super-Green Risotto Soup offers a comforting yet vibrant meal with three servings of veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 stalk Celery Adds crunch and a mild flavor; substitute with fennel for a unique twist.
  • 1 unit Leek Provides sweetness and depth; make sure to clean thoroughly before cooking.
  • 2 tablespoons Olive Oil Ideal for sautéing and enhancing flavors; vegetable oil can be used as an alternative.
  • 1 cube Organic Vegetable Stock Forms the flavorful base of the soup; consider homemade stock for a richer taste.
  • 1 cup Risotto Rice The crucial ingredient for that creamy texture you seek in every bite.
For the Greens
  • 2 cups Baby Spinach Packed with nutrients and adds vibrant color to the soup; kale or Swiss chard can work as substitutes.
For the Crunch
  • 1/4 cup Blanched Hazelnuts Introduces a delightful crunch and nutty flavor; you can swap them for almonds for a different taste.
  • 1 unit Crispy Leeks Enhance the presentation and texture; fry them until golden for the best results.
For Serving
  • to taste Extra Virgin Olive Oil A drizzle before serving adds richness; this creamy comfort food loves a finishing touch!
  • 1/4 cup Parmesan Cheese Provides a touch of umami and richness; for vegan options, replace it with nutritional yeast.

Equipment

  • Large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping 1 stalk of celery and 1 leek; rinse the leek thoroughly to remove any grit. Wash about 2 cups of baby spinach, then drain well.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped leeks and celery, sautéing for 5-7 minutes until translucent and fragrant.
  3. Pour in 4 cups of water and add 1 organic vegetable stock cube, stirring until dissolved. Slowly stir in 1 cup of risotto rice, then bring to a gentle boil for about 2-3 minutes.
  4. Reduce heat to low, partially cover the pot, and let simmer for 18-20 minutes, stirring occasionally, until the rice is al dente and creamy.
  5. Stir in the washed spinach and allow it to wilt for about 2-3 minutes. Remove from heat and blend the soup until smooth and creamy.
  6. Toast about 1/4 cup of blanched hazelnuts in a dry skillet over medium heat for approximately 4 minutes, or until golden. Serve hot, drizzled with extra virgin olive oil, topped with crispy leeks and toasted hazelnuts.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

You can prepare vegetables a day in advance and store them for quick assembly. Homemade vegetable stock can enhance the flavor of the soup significantly.

Tried this recipe?

Let us know how it was!