Description
A vibrant and nutritious Immunity Boosting Green Goddess Soup packed with kale, spinach, broccoli, and warming spices to promote wellness and flavor. This smooth yet textured soup is creamy, comforting, and perfect for a healthy meal.
Ingredients
Scale
Main 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 (including peeled and chopped stalk)
- 2 1/2 tsp cooking / kosher salt
- 3/4 tsp black pepper
- 1.75 litres water
- 1 cup frozen peas
- 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 olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel. Cook for 5 minutes until softened and fragrant.
- Cook spices: Add all spice and cumin powders to the pot and cook for 1 minute to release their aromas.
- Add vegetables and simmer: Pour in water, add peeled potato cubes, broccoli florets and stalk, salt, and black pepper. Stir well and bring to a simmer. Let it simmer uncovered for 7 minutes until broccoli is tender.
- Add peas: Mix in frozen peas and simmer for an additional 1 minute to heat through.
- Blitz in kale and spinach: Remove pot from heat. Add chopped kale leaves, pushing them under the liquid. Blend the soup using an immersion blender until mostly smooth with some texture remaining. Then add baby spinach, push under the liquid, and blend again until as smooth as possible, about 3 to 5 minutes.
- Finish and serve: Stir in thickened cream to the soup. Ladle into bowls, drizzle with extra cream and/or olive oil, then sprinkle toasted sunflower seeds on top. Serve warm and enjoy.
Notes
- Use either one onion and one leek, or two onions or two leeks depending on availability and flavor preference.
- Fennel adds depth; the aniseed flavor is subtle and not overpowering.
- Water is used instead of stock to create a homemade vegetable broth base.
- Frozen peas can be substituted with additional broccoli, fennel, or potato.
- Kale provides a nutrition boost but can be replaced with more spinach or thawed frozen greens.
- To measure kale and spinach, pack the leaves tightly into the measuring cup.
- For a vegan version, substitute the cream with vegan cream or coconut cream/milk, keeping in mind it may add a slight coconut taste.
- Toast sunflower seeds or nuts in a dry pan over medium heat until light golden for added crunch and flavor.
- Croutons can be used as an alternative garnish for extra texture.
- Each serving is approximately 2 1/2 cups, making it a generous and filling meal.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg
