As the chill of autumn settles in, my kitchen transforms into a sanctuary of warmth and comfort. This is when I eagerly whip up my Super-Green Risotto Soup with Crispy Leeks & Toasted Hazelnuts, a vibrant dish that dances with both flavor and nutrition. It's the perfect way to sneak in three of your five daily servings of vegetables while savoring a creamy, delightful bowl of soup that practically requires no effort. With just a bit of simmering and a quick blend, you’ll have a nourishing meal on the table in no time—no slaving over a hot stove! Plus, the added crunch of hazelnuts and crispy leeks elevates it into an elegant yet cozy dish that friends and family will adore. Ready to dive into a warm, green hug? Let’s get cooking!

Why is this soup a must-try?

Comforting, Creamy Texture: This creamy risotto soup offers a warm hug in every spoonful, making it perfect for chilly evenings.

Nutritious Boost: Packed with three servings of vegetables, it’s an easy way to meet your daily nutrient needs without sacrificing flavor.

Quick and Easy: With a quick prep time, you can have dinner on the table in no time—just simmer and blend!

Versatile Ingredients: Feel free to customize with other greens like kale or even substitute nuts according to your preference, keeping things fresh each time.

Crowd-Pleasing: Its beautiful green hue and delicious crispy leeks are sure to impress both family and friends. For another healthy soup idea, check out my Lemon Chicken Soup for a refreshing twist!

Incredibly Satisfying: Each bite is rich and flavorful, transforming simple ingredients into an elegant meal that everyone will look forward to.

Super-Green Risotto Soup Ingredients

• Ready to create this delicious super-green risotto soup? Here’s what you need!

For the Soup Base

Celery – Adds crunch and a mild flavor; substitute with fennel for a different taste.
Leek – Provides sweetness and depth; ensure to clean thoroughly as sand can hide between layers.
Olive Oil – For sautéing and enhancing flavor; use vegetable oil as an alternative for a lighter option.
Lemon – Brightens the dish with acidity; can replace with lime in a pinch.
Organic Vegetable Stock Cube – The base for the soup’s flavor; use homemade stock for richer taste.
Risotto Rice – Key ingredient for creaminess; Arborio or Carnaroli are both perfect choices.

For the Greens & Garnish

Baby Spinach – Provides nutrients and color; Swiss chard can be used for a similar effect.
Blanched Hazelnuts – Adds crunch and nutty flavor; almonds can be used as a substitute.
Parmesan Cheese – Adds richness and umami; use nutritional yeast for a vegan option.
Extra Virgin Olive Oil – For drizzling before serving; a flavored oil can add extra pizzazz.

Step‑by‑Step Instructions for Super-green risotto soup

Step 1: Prep Vegetables
Begin by finely chopping the celery and leek, ensuring you rinse the leek thoroughly to remove any hidden sand. To prepare for the creamy texture of your super-green risotto soup, wash the baby spinach in cold water and set it aside in a colander to drain while you proceed to the next step.

Step 2: Sauté
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the finely chopped leeks and celery. Sauté them for about 5 to 7 minutes, stirring occasionally, until the leeks become translucent and the celery softens—a wonderful aroma will fill your kitchen, indicating it’s time to add the next ingredients.

Step 3: Add Stock & Rice
Pour approximately 4 cups of water into the pot, followed by the organic vegetable stock cube. Stir until the stock cube dissolves completely. Next, add 1 cup of risotto rice, gently stirring to combine. Bring the mixture to a gentle boil, allowing the flavors to meld beautifully; this should take about 2-3 minutes.

Step 4: Simmer
Lower the heat to a soft simmer, cover the pot partially, and let it cook for 18-20 minutes, stirring occasionally. Keep an eye on the rice; it should absorb most of the liquid and become al dente. If it starts to stick to the bottom, simply add a splash more water and give it a gentle stir.

Step 5: Blend
Once the rice is cooked, stir in the washed spinach until it wilts, approximately 2-3 minutes. Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. If you prefer a thicker consistency, blend a bit longer; the vibrant green color will shine through effortlessly in your super-green risotto soup.

Step 6: Finish
In a dry skillet over medium heat, toast the blanched hazelnuts for about 4 minutes until they are golden and fragrant, stirring frequently to avoid burning. Serve the soup hot, drizzled with extra virgin olive oil, and garnished with the crispy hazelnuts. Your warm bowl of super-green risotto soup is now ready to enjoy!

Make Ahead Options

These Super-Green Risotto Soup meal prep options are ideal for busy weeknights! You can prep your vegetables, including the celery and leek, up to 24 hours in advance. Simply chop them and store in an airtight container in the refrigerator. The risotto rice can be measured out ahead of time as well. When you're ready to serve, sauté the vegetables and continue with the recipe as usual; the soup will still be just as delicious! For optimal freshness, store the blended soup in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently on the stove and stir in fresh spinach just before serving for that vibrant green touch.

Storage Tips for Super-Green Risotto Soup

Fridge: Store leftover soup in an airtight container for up to 3 days. Reheat on the stove, adding a splash of water to restore creaminess.

Freezer: For longer storage, freeze the super-green risotto soup in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating: Gently reheat the soup on low heat, stirring occasionally to avoid sticking. If it thickens too much, add a bit of vegetable stock or water for desired consistency.

Serving Size: This soup makes a great batch. Always portion it out before freezing to make meal prep even easier for those busy days ahead!

Expert Tips for Super-Green Risotto Soup

Perfect Rice Texture: Ensure you use Arborio or Carnaroli rice for that creamy consistency; other rice varieties won't yield the same result.
Avoid Over-Stirring: Unlike traditional risotto, resist the temptation to stir too frequently when simmering. This helps achieve a lovely creamy texture without excessive effort.
Tailored Greens: Feel free to mix in other greens like kale or swiss chard to boost nutrition and keep your super-green risotto soup exciting!
Toasting Hazelnuts: Pay close attention while toasting the hazelnuts; they can burn quickly—looking for a nice golden color and fragrant aroma is key.
Serving Suggestions: Pair the soup with crusty bread for a complete meal that balances warmth and satisfaction, making it even more comforting.
Batch Cooking: Make extra and store in the fridge for up to 3 days or freeze for a month. It’s always great to have a serving ready for busy days!

What to Serve with Super-Green Risotto Soup

Warm, inviting meals come together best with delightful pairings that enhance each flavor and texture.

Crusty Bread:
This is the perfect accompaniment for scooping up the creamy soup, adding a satisfying crunch to each bite.
Simple Green Salad:
A fresh mix of arugula, cucumber, and avocado adds brightness and balances the richness of the soup.
Garlic Breadsticks:
Their garlicky aroma and buttery texture offer a wonderful contrast to the soup's vibrant flavors.
Roasted Vegetables:
Caramelized carrots and brussels sprouts bring extra warmth and heartiness, beautifully complementing the soup.
Herbed Quinoa:
The nutty flavor and light texture of quinoa make it a nutritious, protein-rich addition to the meal's profile.
Chilled White Wine:
A crisp, chilled Sauvignon Blanc or a light Pinot Grigio cuts through the richness and elevates the dining experience.
Zesty Lemon Bars:
For a refreshing dessert, the tartness of lemon bars cleanses the palate and rounds off the meal beautifully.

Super-green risotto soup Variations

Feel free to personalize your super-green risotto soup, infusing it with your unique flair and creativity!

Kale Twist: Add chopped kale for a heartier texture and nutrient boost. It wilts beautifully into the soup.
Spicy Kick: Toss in a pinch of red pepper flakes during sautéing for a zesty, warm adventure in every spoonful.
Creamier Delight: Substitute a splash of coconut milk for some of the vegetable stock for a richer, tropical twist. Just imagine that silky texture!
Nutty Alternatives: Swap hazelnuts for toasted pine nuts for a different nutty flavor profile, giving your soup another delightful crunch.
Dairy-Free: Use a vegan cheese substitute for Parmesan or simply match nutritional yeast for that cheesy, umami flavor without the dairy.
Extra Veggies: Mix in roasted zucchini or peas for an additional veggie kick, providing bursts of color and taste. It keeps things fresh and exciting!
Herb Infusion: Experiment with adding fresh herbs like basil or parsley right before blending to elevate the flavor profile with a garden-fresh essence.
Pea Power: Blend in some frozen green peas along with the spinach for added sweetness and a pop of color for your soup.

For more exciting soup ideas, be sure to check out my delicious Santa Soup Savory for a unique twist on a classic!

Super-Green Risotto Soup Recipe FAQs

How do I know if my vegetables are ripe enough for this soup?
For maximum flavor, ensure your celery is firm and crunchy without any dark spots. Leeks should be pale green and white with no signs of wilting. Fresh spinach should be vibrant green with no slimy leaves. Trust your senses; the fresher the ingredients, the better your super-green risotto soup will taste!

What is the best way to store leftovers of this soup?
Store leftover super-green risotto soup in an airtight container in the fridge for up to 3 days. Make sure to let it cool fully before placing it in the fridge. To reheat, simply pour it in a pot on low heat, adding a splash of water or vegetable stock if needed to restore its creamy consistency.

Can I freeze this soup for later?
Absolutely! To freeze, let the super-green risotto soup cool completely. Then, portion it into freezer-safe containers or resealable bags, making sure to leave some space at the top for expansion. It can be frozen for up to 1 month. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.

What should I do if my soup turns out too thick?
If your super-green risotto soup is thicker than you'd like, don’t worry! Simply add a bit of vegetable stock or water to reach your desired consistency. Stir it in while reheating on low heat, and it will blend beautifully. This is a great way to customize the soup to your liking, so go ahead and adjust it!

Are there any dietary considerations I should be aware of?
Yes! This super-green risotto soup is vegetarian-friendly, and by using nutritional yeast in place of Parmesan, it can easily be made vegan. If you're cooking for guests with nut allergies, simply skip the hazelnuts or replace them with sunflower seeds for a crunchy finish. Always double-check ingredient labels for hidden allergens!

How long can I keep this soup in the freezer?
You can store your super-green risotto soup in the freezer for up to 1 month. When you’re ready to have some, just let it thaw in the fridge overnight, and warm it gently on the stove while stirring occasionally. Enjoy the same delicious flavor even after freezing!