Immunity Boosting Green Goddess Soup
User Reviews
4.9
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Prep Time
15 mins
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Servings
8 people
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Calories
191 kcal
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Course
Main Course
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Cuisine
American
Immunity Boosting Green Goddess Soup
Description
The Green Goddess Soup brings together a medley of greens and vegetables to create a flavorful and textured soup. The base starts with olive oil sautéing onion, leek, celery, garlic, and fennel until softened, which provides a rounded savory foundation. Spices like allspice and cumin add subtle warmth and earthiness. Potatoes and broccoli are then added to the pot with water, salted and simmered until tender. Frozen peas are stirred in briefly to add sweetness and vibrancy.
After removing the pot from heat, kale and baby spinach are incorporated and blended using a stick blender, resulting in a mostly smooth soup with some green flecks for texture. Thickened cream is stirred in at the end for a creamy finish. The soup is served garnished with toasted sunflower seeds for crunch and optionally drizzled with extra cream or olive oil.
This soup does not rely on stock but is rather a homemade vegetable blend providing a wholesome, nourishing dish ideal for cooler weather or when seeking a comforting, vegetable-rich meal. Substitutions for kale and spinach are possible depending on availability and preference. The soup has a pleasing balance of vegetal flavors, mild spice, and creamy texture with added garnish for interest.
Practical notes include options for plant-based cream alternatives for vegan versions and advice on how to toast seeds or prepare croutons for garnish. The recipe also explains how to prepare kale leaves for cooking and measurement methods to ensure portions of greens are correct.
Ingredients
- 2 tbsp olive oil
- 1 onion , diced (Note 1)
- 1 leek diced (Note 1, white part only, or another onion
- 1 fennel chopped (Note 2, medium
- 2 celery roughly chopped, stems
- 5 garlic roughly minced, cloves
- 3/4 tsp allspice sub mixed spice
- 3/4 tsp cumin powder (sub coriander)
- 1 potato any type), peeled, 1.5 cm cubes, medium
- 1 head broccoli , florets (peel and chop stalk too)
- 2 1/2 tsp kosher salt cooking salt
- 3/4 tsp black pepper
- 1.75 litres / quarts water (Note 3)
- 1 cup peas Note 4, frozen
- 5 cups (tightly packed) kale leaves , roughly chopped (1 small bunch, Note 5)
- 5 cups (tightly packed) baby spinach (Note 6)
- 3/4 cup thickened cream (Note 7)
Garnishes
- 2 tbsp sunflower seeds or croutons or other toasted nuts, Note 8, toasted
- cream and/or olive oil, for drizzling
Instructions
- Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
- Cook spices: Add all spice and cumin, and cook for 1 minute.
- Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
- Add peas: Add peas, simmer for 1 minute.
- Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it - I like this for a little texture.
- Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!
Notes
- You can use a combination of onions and leeks, or double one of them, with leek offering a sweeter, rounded flavor.
- Fennel adds important flavor but its aniseed note is subtle; omit only if necessary.
- No stock is used; the soup relies on simmered vegetables and water for its base.
- Substitute peas with extra broccoli, fennel, or potatoes as desired.
- Kale provides nutrition, but its flavor is mild in this soup; baby spinach or frozen greens can be used instead.
- For a vegan version, replace thickened cream with vegan cream alternatives or coconut cream/milk.
- Toast sunflower seeds or other nuts in a dry pan over medium-high heat until light golden for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191cal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 806mg | 34% |
| Potassium | 678mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 6824IU | 136% |
| Vitamin C | 83mg | 92% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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