Name: Green Goddess Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 2-3 cups broccoli (one head); 2 cups cauliflower (about half a head); 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 Tbsp extra virgin olive oil; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt (more as needed); ¼ tsp black pepper; 3-4 cups vegetable broth (more as needed); ½ cup unsweetened coconut milk (optional)

why make this recipe

Green Goddess Soup is a healthy and vibrant dish that’s perfect if you want to boost your immunity. Packed with green vegetables, this soup is not only nourishing but also delicious, making it a great choice for anyone looking to eat healthier. The combination of fresh herbs and lemon juice adds brightness and flavor, while the vegetables provide essential vitamins and minerals. This soup is simple to make and can be enjoyed warm or chilled.

how to make Green Goddess Soup

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 Tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp salt (more as needed)
¼ tsp black pepper
3-4 cups vegetable broth (more as needed)
½ cup unsweetened coconut milk (optional)

Directions:

Preheat your oven to 400℉ (200°C). Line a baking sheet with parchment paper and spray it with cooking spray.
Roughly chop the broccoli, cauliflower, zucchini, and onion. Add these vegetables to the sheet pan in a single layer and coat them with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Bake the vegetables in the preheated oven for 30-40 minutes, checking until they are tender and slightly browned.
While the vegetables roast, sauté the kale in a pan on medium heat with a little olive oil until it is almost cooked. Add the spinach to the same pan and cook until both the spinach and kale are softened.
Once the vegetables are done, remove them from the oven and set them aside.
In a high-speed blender or food processor, add the roasted vegetables, sautéed greens, fresh herbs, lemon juice, vegetable broth, and coconut milk (if using). Blend everything until smooth. Use a spatula to push down the sides if needed.
To heat the soup, pour it into a large pot and warm it over medium heat until it starts to bubble. Then lower the heat to medium-low. If the soup is too thick, add more vegetable broth or a little water until you reach the desired consistency.

how to serve Green Goddess Soup

Serve the Green Goddess Soup hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil if you like. This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.

how to store Green Goddess Soup

You can store leftover soup in a sealed container in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. Just let it cool completely before freezing.

tips to make Green Goddess Soup

Adjust the thickness of your soup by adding more or less broth, depending on your preference.
You can add other vegetables you love, such as peas or green beans, to enhance the flavor and nutrition.
Try using fresh herbs like basil or dill for a different flavor profile.

variation

For a creamier soup, you can add more coconut milk or cashew cream. Additionally, you can spice it up by adding a pinch of cayenne pepper for some heat.

FAQs

Can I use frozen vegetables for this recipe?
Yes, frozen vegetables can work well and can save you time. Just make sure to thaw them before roasting.

Is this soup vegan?
Yes! All the ingredients in this soup are plant-based, making it suitable for vegans.

Can I substitute the coconut milk?
Absolutely! You can use almond milk, oat milk, or simply leave it out if you prefer a lighter soup.