This green goddess soup is packed to the brim with goodness. It’s a delicious, easy midweek lunch or dinner recipe and is fantastic to meal prep ahead.
Don’t let the green goddess-ness of this recipe put you off. It’s not one of those healthy recipes that offer nothing in terms of flavor. Is it packed with nutrients? Absolutely. Is it also incredibly delicious? You betcha. I don’t do boring, bland or tasteless food so you can trust me when I say this soup is really tasty.
It’s also a great way to use up leftover vegetables you might have in the fridge. I try to use only green or white veggies though – anything red or orange will give this recipe a brown-tinge.
- Aromatics: Onion, leeks, garlic.
- Vegetables: Use any combination of spinach, celery, kale, Swiss chard, zucchini, broccoli, cauliflower, mushrooms, parsnips, potatoes, peas, green beans, etc.
- Stock/broth. I used chicken bone broth but vegetable stock can also be used.
- Cream. I used heavy cream but coconut milk or cashew cream can be used.
- Herbs. Fresh basil adds to the vibrant green of this soup but also gives a boost of flavor. Thyme, oregano, parsley and chives can also be used.
- Salt and black pepper.
How to make green goddess soup
Heat a splash of oil or knob of butter in a large pot set over medium-high heat. Add the onion, leeks and garlic and cook for a few minutes until aromatic. Add firmer vegetables like broccoli stalks, cauliflower, parsnips or potatoes along with herbs like thyme or oregano and pour in the stock. Bring to a simmer and cook for 10 minutes until the vegetables are tender then add the remaining softer vegetables.
Simmer for another 5-10 minutes until tender. Blend until smooth. If the vegetables have lost some of their vibrancy while cooking, adding a few handfuls raw spinach and basil leaves right before blending will bring the color back to the soup. Pour in the cream (if using) and season with salt and pepper. Serve sprinkled with fresh herbs.
What to serve with green goddess soup
Most often, I serve this soup on its own when I need a warm and comforting, yet light lunch. Crusty bread is of course a good idea if you want to dip something into the soup.
Healthy soup recipes
Healthy Green Goddess Soup
- 1-2 tbsp butter/olive oil
- 1 onion finely chopped
- 2 medium leeks finely chopped
- 4 garlic cloves crushed
- 500 g (1lb) broccoli stalks finely chopped
- 3 cups vegetables of your choice potato, cauliflower, zucchini, kale, etc.
- 8 cups stock / broth
- 200 g (14oz) spinach
- 1 cup fresh basil
- 2 tbsp fresh chives
- ½ cup cream
- salt and black pepper to taste
- Place a large pot over medium-high heat.
- Heat the butter/oil then add the onion, leek and garlic.
- Cook for a few minutes until aromatic then add hard vegetables like broccoli stalks, potatoes and zucchini.
- Pour in the stock and season with a pinch of salt and pepper.
- Bring to a simmer and allow to cook for 10 minutes or until the vegetables are tender.
- Add in any remaining vegetables like spinach, kale, etc. and cook for another 5-10 minutes. Add the basil and blend until smooth.
- Pour in the cream and season with salt and pepper.
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