Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
GREEN-GODDESS-SOUP-Recipe

GREEN GODDESS SOUP

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Description

Experience the delightful taste of GREEN GODDESS SOUP, a vibrant blend of fresh vegetables like broccoli and asparagus, enriched with creamy coconut milk. Perfect for a healthy dinner or a cozy meal any time!


Ingredients

Scale
  • 2 ½ tablespoons avocado oil
  • 2 large leeks, white and light green parts only, sliced and well rinsed
  • 2 yukon gold potatoes, peeled and diced into ¾-inch cubes
  • 2 large heads broccoli, florets separated and stems thinly sliced
  • 1 small zucchini
  • 1 bunch asparagus, trimmed (tips left whole, stalks sliced)
  • 3 cloves garlic
  • 1 tablespoons shiro miso paste
  • 4 cups chicken bone broth (use veggie stock for plant-based)
  • 1 cup full-fat canned coconut milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 packed cups baby spinach
  • ½ cup fresh herbs (parsley, basil, cilantro, or a mix)
  • ½ lemon, juiced
  • Toasted pumpkin seeds (for garnish)
  • Fresh herbs (for garnish)
  • Olive oil (for garnish)

Instructions

  1. In a large soup pot over medium heat, add avocado oil, leeks, potatoes, and broccoli stems. Cook for 5 minutes until leeks soften.
  2. Include broccoli florets, zucchini, asparagus, garlic, and miso paste. Cook for another 5 minutes.
  3. Pour in the bone broth, coconut milk, salt, and pepper. Bring to a gentle simmer and cook until potatoes are fork-tender, about 7 to 10 minutes.
  4. Turn off the heat and stir in spinach and fresh herbs. Blend until smooth using an immersion blender or a high-speed blender in batches.
  5. Add lemon juice and adjust salt as needed. Ladle soup into bowls, garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil. Serve and enjoy!

Notes

For a vegetarian option, use vegetable broth instead of chicken bone broth.
You can customize the herbs to your liking based on freshness and availability.
Leftovers can be stored in the refrigerator for up to 3 days.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg