Nourish your loved ones with a nutritious soup that’s both warm and refreshing.
In the summers of my youth, one of my go-to lunches was Green Goddess Salad. But when winter whirled in with blustery winds and heaps of snow, I needed something warm and welcoming to uplift my shivering spirits. Cue green goddess soup—the hot and hearty counterpart to the OG salad, full of the same fresh flavors and more.
What a relief it is to come home after a long, snowy hike and cozy up by cooking this rich soup in just 40 minutes. Frankly, I wish I had discovered this recipe sooner. One bowl alone is packed with all kinds of supportive nutrients and luxurious flavors. A vibrant array of green veggies is cooked and blended to perfection with hearty broth and a hint of silky plant milk. For a veggie-lover who needs more tasty nutrition in their lives, what’s not to love?
An added benefit of green goddess soup is that it’s all made in one pot. With a handy-dandy immersion blender, every step can be accomplished right there on the stove. Get your tools ready and see how easy it is to make a soup this stunning.
Is Green Goddess Soup Healthy?
This warm and verdant soup is very healthy. With all the green vegetables, it’s rich in fiber, protein, potassium, and vitamin C. However, it also has a high sodium content. To lower this amount, use unsalted canned cannellini beans and low-sodium vegetable broth. Fortunately, this recipe is also gluten-free and vegan, so these diets will be easily accommodated.
Green Goddess Soup Vs. Salad
While green goddess soup is indeed inspired by its lush and raw companion salad, it does use several different ingredients. Green goddess salad is typically made with a simple blend of cabbage or spinach, green onion, fennel, and green goddess dressing—a creamy combo of avocado, green onions, mixed herbs, lemon juice, olive oil, capers, and garlic. This thick and fragrant dressing embraces the best of these fresh herbs and raw fruit, whereas the green goddess soup cooks down a few different green veggies into a smooth stew. Its soupy variation includes onion, celery, garlic, zucchini, broccoli, peas, spinach, and basil—plus a smidge of lemon juice—all of which harmonize perfectly when cooked and blended.
So, what exactly does it take for a dish to achieve the title “green goddess?” Overall, it seems that the main criteria are for it to be creamy, green, veggie-based, and full of fresh herbs, though the specifics can vary depending on preferences and the occasion.
How do I store leftovers?
Once cooled, green goddess soup can be covered and refrigerated for up to 5 days. Alternatively, transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight before reheating in a pot on the stove at medium heat. Stir occasionally to ensure everything cooks evenly, and add a splash of broth or plant milk if needed. Once it starts to simmer and become fragrant again, it’s ready to serve with a trusty ladle.
Serving Suggestions
Coming home after a cold day of outdoor adventure, ready for a hot meal? There’s almost nothing better than green goddess soup topped with fresh basil, spinach, and a drizzle of coconut cream. Pair it with fluffy Pita, Sweet Potato Cornbread, Potato Rolls, or Air-Fryer Tortilla Chips for dipping. For an even more filling family dinner, add to the table Veggie Pasta, Vegan Stuffed Mushrooms, or Cauliflower Pizza with Greek Yogurt Pesto and Grilled Veggies.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 large celery stalks diced
- 4 cloves garlic minced
- 1 medium zucchini chopped
- 2 heads broccoli cut into florets
- 3/4 cup frozen peas
- 5 1/2 cups vegetable broth plus more if needed
- 1 cup coconut or soy milk
- 1 cup cannellini beans drained and rinsed
- 3 cups fresh spinach
- 1/2 cup fresh basil leaves
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Sauté diced onion and celery until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add the chopped zucchini, broccoli florets, peas, vegetable broth, coconut or soy milk, and cannellini beans to the pot.
- First, bring the mixture to a boil. Then, lower the heat and let it simmer for 15 to 20 minutes, or until the vegetables are tender.
- Add the fresh spinach and basil leaves. Cook for an additional 2 minutes until the greens are wilted.
- Take the pot off the heat. Use an immersion blender or transfer the soup to a blender, and blend until it reaches a smooth consistency. If needed, add more stock to thin the soup.
- Mix in the lemon juice. Season with salt and black pepper to taste. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment