This Green Goddess Soup is an easy nutrient-rich soup with a ton of health benefits! A creamy combination of roasted broccoli, cauliflower, and zucchini blended with sautéed kale and spinach, fresh herbs, lemon juice, and broth. Proof that vegetables can be the star of the show.

As a dietitian, I make this soup nearly every week, especially in the winter months when I want to support my immune system and gut health! It's a blended soup that comes together so easily. Serve it with a slice of crusty bread and add white beans, like these crispy chickpeas, or turkey meatballs if you want extra protein.
This recipe was inspired by my Roasted Red Pepper & Tomato Soup with Gouda, another sheet pan soup. It pairs well with Homemade Sourdough Croutons!
Jump to:
- What to Love About This Recipe
- Key Ingredient Notes and Substitutions
- How to Make Green Goddess Soup
- Dietitian Tip
- Video of How to Make Green Goddess Soup
- Variations
- Equipment
- How to Serve Green Goddess Soup
- Storage for Green Goddess Soup
- Expert Tips
- FAQ
- Related
- Perfect for Pairing
- Want to Learn About Nutrition?
- 📖 Recipe
- 💬 Comments
What to Love About This Recipe
- Fresh Ingredients - this Green Goddess Soup uses fresh ingredients for optimal flavor and the perfect texture and consistency.
- Nutrition - it's full of all the good things - vegetables, herbs, lemon, and the perfect blend of seasonings. Needless to say, it packs a nutritional punch including dietary fiber for gut health, vitamins A and C, and antioxidants to protect your immune system.
- Freezes Well - this recipe can be frozen and thawed so it makes for a great meal prep option.
Key Ingredient Notes and Substitutions
This Green Goddess Soup uses simple ingredients. Below are some ingredient notes. Check the recipe card for exact ingredient measurements.
- Broccoli - broccoli is one of the key ingredients and it gets roasted in the oven until it's almost caramelized. This recipe calls for a whole head of broccoli. Broccoli is a very nutrient-dense cruciferous vegetable that provides antioxidants, calcium, dietary fiber, and vitamins C & K.
- Cauliflower - another key ingredient, cauliflower adds a slightly sweet flavor to this soup. You’ll use half a head of fresh cauliflower. If you prefer, you can also buy pre-cut cauliflower florets. Cauliflower is another cruciferous vegetable that is high in fiber to support gut health and it helps make this soup nice and creamy.
- Zucchini - zucchini is added for vitamins and minerals like potassium, magnesium, and B vitamins. It pairs so well with the cruciferous vegetables it gets roasted with.
- Yellow Onion - aromatic yellow onion adds a complex flavor that complements the sweetness of the other vegetables. It also provides an anti-inflammatory antioxidant called quercetin.
- Greens - I use both kale and spinach for this recipe, but you can pick one or the other! Kale adds a slightly more robust flavor while spinach is a bit sweeter. Both are sources of antioxidants, vitamin C, and vitamin K.
- Fresh Herbs - blending the cooked veggies with fresh herbs adds so much flavor and is a crucial part of any green goddess recipe! I use fresh parsley and fresh cilantro. Fresh basil, dill, tarragon, or mint would work great, too.
- Lemon Juice - a squeeze of lemon is the secret ingredient that brightens the flavor of this soup and ties everything together.
- Vegetable Broth - if you're watching your sodium intake, feel free to use low sodium broth. You can use chicken broth or bone broth instead of vegetable broth if you prefer.
- Extra Virgin Olive Oil - used for roasting the vegetables. Olive oil contains heart-healthy fatty acids that have also been shown to support hormone health and brain health. If you prefer a milder flavor, you can use avocado oil instead.
- Seasonings - ground cumin, paprika and garlic powder add flavor and antioxidants.
- Salt & Black Pepper - a pinch of salt and black pepper is all you need.
- Coconut Milk (optional) - to make this soup creamy, add unsweetened coconut milk or another thick milk. This replaces heavy cream found in many soup recipes. Soy milk or Greek yogurt work too!
How to Make Green Goddess Soup
Below are the instructions for how to make Green Goddess Soup with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1 - Preheat oven to 400℉ (200°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray. Roughly chop the broccoli, cauliflower, zucchini, and onion. Add the vegetables to the sheet pan in a single layer and coat them with olive oil, cumin, paprika, garlic powder, salt, and pepper. Bake in the preheated oven for 30-40 minutes. Oven times will vary.
- Step 2 - When the vegetables are done roasting, remove them from the oven and set them aside. Sauté the kale in a pan on the stovetop with a little bit of olive oil on medium heat for a couple of minutes until it is almost done cooking. Add the spinach to the same pan and cook until both the spinach and kale are softened. The kale will take slightly longer to cook which is why I suggest adding it first.
- Step 3 - Add the roasted vegetables, sautéed greens, fresh herbs, lemon juice, vegetable broth, and coconut milk (if using) to a high-speed blender or food processor. Blend everything until smooth using a spatula to push down the sides as needed.
- Step 4 - To heat the soup, pour it into a large pot and heat on medium heat until it starts to bubble and then lower to medium-low heat. If it's too thick, add 1 more cup of vegetable broth or a little water.
Hint: if you don't have a high-speed blender, you can make this in a large soup pot instead! Follow steps 1-2 and add the roasted vegetables, greens, herbs, lemon juice, broth, and coconut milk (if using) to a pot. Heat on medium-high heat until boiling and then lower the heat and blend it with an immersion blender. It will have a bit of texture but still tastes amazing!
Dietitian Tip
Did you know that broccoli contains phytochemicals that have been shown to have both anti-inflammatory and antioxidant properties? It also provides vitamin C, vitamin K, B vitamins, folate, zinc, calcium, and plant protein. Roasting broccoli to serve in blended soup like this gives it a nearly caramelized flavor and is a great way to enjoy it!
Video of How to Make Green Goddess Soup
Here's a video of how to make this soup that I hope is helpful!
Variations
The best part about this Green Goddess Soup recipe is that you can customize it according to your taste. Below are some ideas, but feel free to get creative!
- Spicy - if you like a spicy soup, add red pepper chili flakes or a dash of cayenne pepper.
- Deluxe - if you want to make this soup heartier, add a can of white beans and some portobello mushrooms. Bell pepper makes a great addition, too.
- Creamier - if you're looking for an extra creamy texture for this green goddess soup, add cream cheese, coconut cream, or a can of coconut milk.
- Cheesy - add your favorite meltable cheese to this vegetarian soup. If you prefer a vegan option, add nutritional yeast for a cheesy flavor.
Equipment
A high-speed blender works best for this Green Goddess soup recipe, but you can use a regular blender or food processor. I have a Ninja Blender and love it. If you have more money to invest in a high-quality blender, invest in a Vitamix Blender!
How to Serve Green Goddess Soup
- Add Nuts or Seeds - top this soup with pine nuts, pumpkin seeds, hemp seeds, or sunflower seeds and a drizzle of olive oil to add heart-healthy fats that also support hormone health and brain health.
- Top it with Sourdough Croutons - top your bowl of hot soup with these delicious and simple homemade Sourdough Croutons on top.
- Add Your Favorite Protein - stir in cooked shredded chicken or a can of white beans for added protein!
- With a Salad and Side of Crusty Bread - serve it soup & salad style with this Beet & Arugula Salad with Goat Cheese.
Storage for Green Goddess Soup
- Refrigerator - store cooled leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - let the soup cool to room temperature and store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
Expert Tips
- Time-saving tip: If you want to save some time, feel free to use pre-cut broccoli and cauliflower.
- Be sure the vegetables are spread in a single layer on the baking sheet when roasting. This will ensure that everything gets cooked evenly!
- If you prefer a thicker soup, you can use a bit less broth. Add more broth if you want a thinner soup.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. It contains antioxidants, plant protein, dietary fiber for a healthy gut, and several vitamins and minerals including vitamin C, K, potassium, and magnesium.
Yes, this Green Goddess Soup recipe is gluten-free.
Yes, this Green Goddess Soup recipe is vegan.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Green Goddess Soup:
Want to Learn About Nutrition?
Here are some of my educational posts you may enjoy!
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Green Goddess Soup Recipe (Healthy Immunity-Boosting)
Equipment
- 1 high speed blender or food processor
Ingredients
- 2-3 cups broccoli one head
- 2 cups cauliflower about half a head of cauliflower
- 1 zucchini
- ½ a medium yellow onion or a small yellow onion
- 1 cup kale
- 2 cups spinach
- ½ cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 1 lemon, juiced
- 2 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt more as needed
- ¼ teaspoon black pepper
- 3-4 cups vegetable broth more as needed
- ½ cup unsweetened coconut milk optional
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray. Roughly chop the broccoli, cauliflower, zucchini, and onion. Add the vegetables to the sheet pan in a single layer and coat them with olive oil, cumin, paprika, garlic powder, salt, and pepper. Bake in the preheated oven for 30-40 minutes. Oven times will vary.
- When the vegetables are done roasting, remove them from the oven and set them aside. Sauté the kale in a pan on the stovetop with a little bit of olive oil on medium heat for a couple of minutes until it is almost done cooking. Add the spinach to the same pan and cook until both the spinach and kale are softened. The kale will take slightly longer to cook which is why I suggest adding it first.
- Add the roasted vegetables, sautéed greens, fresh herbs, lemon juice, vegetable broth, and coconut milk (if using) to a high-speed blender or food processor. Blend everything until smooth using a spatula to push down the sides as needed.
- To heat the soup, pour it into a large pot and heat on medium heat until it starts to bubble and then lower to medium-low heat. If it's too thick, add 1 more cup of vegetable broth or a little water.
Video
Notes
- Time-saving tip: If you want to save some time, feel free to use pre-cut broccoli and cauliflower.
- Be sure the vegetables are spread in a single layer on the baking sheet when roasting. This will ensure that everything gets cooked evenly!
- If you prefer a thicker soup, you can use a bit less broth. Add more broth if you want a thinner soup.
- Refrigerator - store cooled leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - let the soup cool to room temperature and store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months.
- Thaw in the refrigerator overnight.Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
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