Vegan Green Goddess Soup
User Reviews
5
Vegan Green Goddess Soup
Description
Vegan Green Goddess Soup features a blend of shredded Brussels sprouts, cauliflower florets, and soaked cashews along with bright fresh herbs including mint, basil, and parsley. The soup starts by gently sautéing diced onion and celery with garlic, then simmering the vegetables in vegetable broth until tender. After cooking, the mixture is combined with leafy greens and herbs in a high-powered blender, along with lemon juice and optional coconut milk for added creaminess. The blending yields a vibrant green soup with a smooth, creamy texture and fresh herbal notes balanced by a mild lemon tang.
The flavor is herb-forward with the earthiness of cauliflower and brussels sprouts softened during simmering. The soaked cashews add natural creaminess without dairy, while the optional coconut milk smooths the texture further without overpowering the herbs. The crushed red pepper adds mild heat if desired, maintaining complexity without masking the green flavors.
This soup works well as a light lunch or starter, served warm and garnished with cucumber ribbons, black sesame seeds, toasted pine nuts, or a dollop of vegan yogurt for texture contrasts. Its fresh herbal profile makes it suitable for spring or summer menus where a creamy but dairy-free option is desired.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced, large
- 3 celery diced, stalks
- 6 garlic minced, cloves
- 1/2 teaspoon crushed red pepper (to taste, optional)
- 1 1/2 teaspoons kosher salt divided
- black pepper freshly cracked, to taste
- 6 cups vegetable broth (or water)
- 3 cups Brussels sprouts shredded or shaved
- 1 cauliflower about 2 pounds), cut into small florets, medium head
- 1 cup raw cashews soaked in boiling water for 1 hour
- 3 baby spinach add more if you’d like, large handfuls
- 1/4 cup mint roughly chopped + more for garnish, leaves
- 1/4 cup basil leaves roughly chopped + more for garnish
- 1/2 cup parsley leaves roughly chopped + more for garnish
- 3 tablespoons lemon juice freshly squeezed
- 1 cup coconut milk optional, for extra creaminess, lite, canned
Garnishes
- cucumber ribbons
- black sesame seeds
- vegan yogurt or coconut milk
- pine nuts toasted
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
