Vegan Green Goddess Soup

Name: Vegan Green Goddess Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 large sweet onion; 3 celery stalks; 6 garlic cloves; 1/2 teaspoon crushed red pepper; 1 1/2 teaspoons kosher salt; Freshly cracked black pepper to taste; 6 cups vegetable broth; 3 cups of shredded/shaved Brussels sprouts; 1 medium head of cauliflower; 1 cup raw cashews; 3 large handfuls of baby spinach; 1/4 cup mint leaves; 1/4 cup basil leaves; 1/2 cup parsley leaves; 3 tablespoons freshly squeeze lemon juice; 1 cup “lite” canned coconut milk; cucumber ribbons; black sesame seeds; Vegan yogurt or coconut milk; toasted pine nuts

User Reviews

5.0

99 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6
Calories
282 kcal
Course
Soup, Lunch, Dinner
Cuisine
American

Vegan Green Goddess Soup

Bianca Sampson

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 tablespoon olive oil
1 large sweet onion, diced
3 celery stalks, diced
6 garlic cloves, minced
1/2 teaspoon crushed red pepper (to taste, optional)
1 1/2 teaspoons kosher salt, divided
Freshly cracked black pepper to taste
6 cups vegetable broth (or water)
3 cups of shredded/shaved Brussels sprouts
1 medium head of cauliflower (about 2 pounds), cut into small florets
1 cup raw cashews, soaked in boiling water for 1 hour
3 large handfuls of baby spinach (add more if you’d like)
1/4 cup mint leaves, roughly chopped + more for garnish
1/4 cup basil leaves, roughly chopped + more for garnish
1/2 cup parsley leaves, roughly chopped + more for garnish
3 tablespoons freshly squeeze lemon juice
1 cup “lite” canned coconut milk (optional, for extra creaminess)

Garnishes

cucumber ribbons
black sesame seeds
Vegan yogurt or coconut milk
toasted pine nuts

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Instructions

Heat a Dutch oven or large soup pot over medium-low heat and add the olive oil. Once shimmering, add the onions and celery and season with 1/2 teaspoon of the kosher salt and black pepper to taste. Cook until the vegetables are starting to soften and turn lightly golden, about 8 minutes. Add the garlic and cook for 2 minutes, stirring frequently.
Add the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat and simmer the broth for 10 minutes. Add the Brussels sprouts, cauliflower, and cashews and bring to vigorous simmer/gentle boil for 10 minutes, or until the vegetables are tender.
Transfer the soup to a high-powered blender and add the spinach, mint, basil, parsley, the remaining 1 teaspoon kosher salt, black pepper to taste, lemon juice, and coconut milk (if using). Depending on the size of your blender, you may need to do this in batches. Remove the blender cap to prevent trapping the steam inside the blender and cover the hole with a dish towel. Blend the soup until it is completely smooth and thick. If the soup is too thick for your liking, add more broth or water as needed to thin out. Season to taste with salt/pepper. If desired, garnish with additional fresh herbs and cucumber ribbons, black sesame seeds, vegan yogurt, and toasted pine nuts.

Nutrition Information

Show Details

Calories 282kcal (14%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 382mg (16%) Potassium 858mg (25%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 2480IU (50%) Vitamin C 99mg (110%) Calcium 149mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 282 kcal

% Daily Value*

Calories	282kcal	14%
Carbohydrates	30g	10%
Protein	11g	22%
Fat	15g	23%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Sodium	382mg	16%
Potassium	858mg	18%
Fiber	7g	28%
Sugar	10g	20%
Vitamin A	2480IU	50%
Vitamin C	99mg	110%
Calcium	149mg	15%
Iron	3mg	17%