Description
A nourishing and flavorful Immunity Boosting Green Goddess Soup packed with fresh vegetables, aromatic spices, and leafy greens. This creamy, vibrant soup is easy to prepare, loaded with nutrients, and perfect for enhancing your wellness with every spoonful.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 leek (white part only) or another onion, diced
- 1 medium fennel, chopped
- 2 celery stems, roughly chopped
- 5 garlic cloves, roughly minced
- 3/4 tsp all spice powder (or mixed spice)
- 3/4 tsp cumin powder (or coriander)
- 1 medium potato, peeled, 1.5 cm cubes
- 1 head broccoli, florets and chopped stalk
- 2 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1.75 litres water
- 1 cup frozen peas
Greens and Cream
- 5 cups (tightly packed) kale leaves, roughly chopped
- 5 cups (tightly packed) baby spinach
- 3/4 cup thickened cream
Garnishes
- 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat the olive oil in a very large pot over medium-high heat. Add the diced onion, leek, celery, garlic, and chopped fennel, and cook for 5 minutes until softened and fragrant.
- Cook spices: Stir in the all spice and cumin powders and cook for 1 minute to release their aromas.
- Simmer vegetables: Add water, diced potatoes, broccoli florets and stalk, kosher salt, and black pepper. Stir well, bring to a simmer, and cook uncovered for 7 minutes until the broccoli is tender.
- Add peas: Stir in the frozen peas and simmer for an additional 1 minute to warm through.
- Blend greens: Remove the pot from heat. Add the chopped kale, push it below the liquid surface, then blend with a stick blender until mostly smooth. Add the baby spinach, submerge, and blend again until as smooth as possible, about 3 to 5 minutes, leaving some texture for body.
- Finish soup: Stir in the thickened cream until fully incorporated. Ladle the soup into bowls, then drizzle with extra cream and/or olive oil. Sprinkle with toasted sunflower seeds or your preferred garnish before serving.
Notes
- Onion / Leeks: Use one of each or substitute with two of either onion or leeks. Leeks provide a sweeter, milder flavor.
- Fennel: Adds subtle anise flavor; don’t skip it as it enriches the base taste but the flavor is not overpowering.
- Water: No stock needed as the vegetables create a homemade vegetable broth.
- Peas: Can be replaced with extra broccoli, fennel, or potato if preferred.
- Kale: A nutritional booster. If you dislike the flavor, substitute with additional baby spinach or English spinach. When measuring kale, pack leaves tightly into the cup.
- Baby Spinach: Can be swapped with English spinach or more kale; also pack tightly when measuring.
- Cream Alternatives: Use vegan cream, coconut cream, or coconut milk to make this soup vegan-friendly, noting it will add a slight coconut flavor.
- Sunflower Seeds: Toast by heating a small pan over medium-high heat without oil, stirring occasionally until golden. Suitable alternatives include pine nuts, pepitas, or almond flakes. Croutons also work well.
- Serving Size: Approximately 2 1/2 cups per serving, making this a generous portion.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 25 mg
