GREEN GODDESS SOUP
There’s something undeniably comforting about a warm bowl of soup, especially when it’s as vibrant and nourishing as green goddess soup. With its lush green color, this soup is a feast for the eyes and the palate, packed with nutrients and flavours that sing of freshness. Picture a soothing blend of veggies, herbs, and a touch of creaminess that come together to create a bowl of happiness. This isn’t just any soup, it’s a delightful way to enjoy your greens, and perfect for any occasion—whether you’re looking for a light lunch, a cozy dinner, or a quick snack.
Table of Contents
I first stumbled upon the concept of green goddess soup when I was searching for a way to incorporate more greens into my diet while still indulging in comforting dishes. It turns out, this soup strikes that perfect balance. With every spoonful, you won’t just be filling your belly; you’ll be fuelling your body with wholesome ingredients. Trust me, once you try making green goddess soup, it will surely become a staple in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this green goddess soup in less than 30 minutes, making it a great option for busy weeknights!
- Irresistible Flavor: The combination of fresh herbs, creamy coconut milk, and vibrant vegetables creates a taste that’s both refreshing and hearty.
- Eye-Catching Appeal: Its stunning green hue is sure to impress at dinner parties or lunch gatherings—the perfect conversation starter.
- Flexible Serving: Whether it’s a cozy night in or a sunny picnic, this soup is versatile enough for any setting.
- Diet-Friendly Options: Easily swap out ingredients for vegan or gluten-free diets, making it inclusive for all your guests.
Ingredients You’ll Need
- 2 ½ tablespoons avocado oil: For sautéing; it’s light and healthy, with a touch of nutty flavor. Olive oil works as a substitute if needed.
- 2 large leeks, white and light green parts only, sliced and well rinsed: Adds a mild, sweet onion flavor. Ensure to rinse them well to remove any grit.
- 2 Yukon gold potatoes, peeled and diced into ¾-inch cubes: These provide a lovely creaminess when cooked; choose yellow potatoes for the best texture.
- 2 large heads broccoli, florets separated and stems thinly sliced: It’s packed with nutrients and adds a beautiful green color. You can use frozen broccoli if fresh isn’t available.
- 1 small zucchini: A subtle flavor that blends seamlessly; if not on hand, yellow squash can work too.
- 1 bunch asparagus, trimmed (tips left whole, stalks sliced): Adds an elegant touch; snap off the woody ends before cooking.
- 3 cloves garlic: For deep, aromatic flavor—don’t skip it! You can use garlic powder in a pinch, but fresh is best.
- 1 tablespoon shiro miso paste: It gives an umami depth; white miso is milder. Make a substitution with tahini if you can’t find it.
- 4 cups chicken bone broth (use veggie stock for plant-based): Alternately, you can use store-bought or homemade stock; it enriches the soup.
- 1 cup full-fat canned coconut milk: For a creamy, rich texture. Light coconut milk will work but may make it less creamy.
- ¾ teaspoon salt & ¼ teaspoon pepper: Essential for enhancing all the flavors—feel free to adjust to your taste.
- 2 packed cups baby spinach: A powerhouse of nutrients that blends beautifully into the soup; kale can be a terrific alternative.
- ½ cup fresh herbs (parsley, basil, cilantro, or a mix): This is where the flavor bursts; mix your favorites for added depth.
- ½ lemon, juiced: Brightens the flavors; use a lime for a different twist.
- Toasted pumpkin seeds: For a delightful crunch topping.
- Fresh herbs: A sprinkle for garnish makes it pretty and fresh.
- Olive oil: A drizzle for serving adds richness.
How to Make GREEN GODDESS SOUP
Sauté the Vegetables: In a large soup pot over medium heat, add 2 1/2 tablespoons of avocado oil. Toss in the leeks, diced potatoes, and broccoli stems. Sauté for about 5 minutes until the leeks soften and become translucent.
Add Additional Veggies: Stir in the broccoli florets, diced zucchini, asparagus, and minced garlic. Mix in 1 tablespoon of shiro miso paste. Cook for another 5 minutes until the vegetables begin to soften and you can smell the aromatic garlic.
Incorporate the Broth & Cream: Pour in 4 cups of chicken bone broth and 1 cup of full-fat canned coconut milk. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a gentle simmer and let it cook for 7 to 10 minutes, or until the potatoes are just fork-tender.
Blend: Turn off the heat and stir in 2 packed cups of baby spinach and ½ cup of fresh herbs. Using an immersion blender, blend until smooth, or transfer in batches to a high-speed blender for a silky texture.
Final Touch: Stir in the juice of ½ lemon, tasting to adjust the salt as needed.
Serve: Ladle the soup into bowls, garnishing with toasted pumpkin seeds, additional fresh herbs, and a light drizzle of olive oil. Enjoy every spoonful!
Storing & Reheating
If you have leftovers (which is likely, since this soup is a crowd-pleaser), store it in an airtight container in the refrigerator for up to 5 days. When ready to reheat, simply warm it gently over medium heat, stirring occasionally. If you prefer to freeze, ladle individual portions into freezer-safe containers or bags, maximizing freshness for up to 3 months. Keep in mind that the texture may slightly change after freezing, but a quick stir or splash of coconut milk upon reheating will refresh its creamy goodness.
Chef’s Helpful Tips
- Don’t rush the sautéing stage; allowing the leeks to soften really draws out their sweetness.
- Ensure your immersion blender is fully submerged while blending, or you’ll get a messy splash!
- If you want a more robust flavor, try adding a splash of apple cider vinegar or a teaspoon of nutritional yeast for an added depth.
- Feel free to experiment with your choice of herbs—thyme or dill could make tasty additions!
- This soup is an excellent candidate for meal prep; just make sure to store the toppings separately for the prettiest presentation.
The beauty of making green goddess soup lies in its ease of preparation and the versatility of ingredients. It’s a “clean out the fridge” kind of recipe that embraces creativity—each batch can be unique based on what you have available. The rich, harmonious flavours are an invitation to experiment while ensuring you enjoy every single bite.
Recipe FAQs
Can I make green goddess soup vegan?
Absolutely! Simply substitute chicken bone broth with vegetable stock and the coconut milk can remain as a dairy-free option.
How do I thicken my soup?
If you prefer a creamier consistency, simply blend longer using an immersion blender. Adding more Yukon gold potatoes will also give it body without compromising flavor.
Can I add other vegetables?
Certainly! Carrots, peas, or even kale can be excellent additions for extra nutrition and flavor. Just make sure to adjust cooking times slightly based on the veggie you add.
How do I store leftover green goddess soup?
Cool the soup quickly and transfer it to an airtight container to store in the fridge for up to 5 days, or freeze for up to 3 months. You can refresh it with a bit of coconut milk upon reheating for a richer flavor.
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📖 Recipe Card
GREEN GODDESS SOUP
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Healthy
Description
This GREEN GODDESS SOUP is a vibrant blend of leeks, broccoli, and fresh herbs, creating an irresistible dish that’s quick to prepare, healthy, and absolutely comforting.
Ingredients
- 2 ½ tablespoons avocado oil
- 2 large leeks, sliced and well rinsed
- 2 yukon gold potatoes, peeled and diced into ¾-inch cubes
- 2 large heads broccoli, florets separated and stems thinly sliced
- 1 small zucchini, diced
- 1 bunch asparagus, trimmed and sliced
- 3 cloves garlic, minced
- 1 tablespoon shiro miso paste
- 4 cups chicken bone broth
- 1 cup full-fat canned coconut milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 packed cups baby spinach
- ½ cup fresh herbs (parsley, basil, cilantro, or a mix)
- ½ lemon, juiced
- Toasted pumpkin seeds for garnish
- Fresh herbs for garnish
- Olive oil for drizzling
Instructions
- In a large soup pot over medium heat, warm the avocado oil. Add the sliced leeks, diced potatoes, and chopped broccoli stems. Cook for 5 minutes until the leeks are softened.
- Add the broccoli florets, diced zucchini, trimmed asparagus, minced garlic, and miso paste. Cook for an additional 5 minutes.
- Pour in the chicken bone broth and coconut milk, then season with salt and pepper. Bring to a gentle simmer and cook until the potatoes are fork-tender (about 7 to 10 minutes).
- Remove from heat and stir in the baby spinach and fresh herbs. Use an immersion blender to blend the soup until smooth, or transfer to a high-speed blender in batches.
- Stir in the lemon juice, taste, and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, more fresh herbs, and a drizzle of olive oil before serving.
Notes
You can substitute vegetable stock for a plant-based version of this soup.
Feel free to add any seasonal vegetables you like for extra flavor and nutrition.
Adjust the lemon juice to taste for a more zesty flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
