Green Goddess Soup Recipe (Healthy Immunity-Boosting)
This Green Goddess Soup is an easy nutrient-rich soup with a ton of health benefits! And it's SO flavorful - 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.
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
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Tried this recipe?Let us know how it was!