What I love about Green Goddess Soup
This Green Goddess Soup is the perfect recipe for easing into spring—it’s light, vibrant, and as fresh as it gets! Packed with a variety of green vegetables, it’s bursting with nutrients to help you hit your daily veggie goals in the most delicious way.
One of the standout ingredients is cauliflower, a cruciferous vegetable celebrated for its cancer-fighting properties. Personally, I try to include at least one cruciferous veggie in my day—whether it’s kale, cabbage, or cauliflower—and this soup makes it easy to do just that. Let’s be honest, there are only so many salads a person can eat, right? A warm, comforting soup is such a welcome and tasty alternative.
The gorgeous pale green color comes from the blend of all those beautiful vegetables working together. And one of my favourite things about this recipe? It’s a one-pot wonder! Fewer dishes and an easy clean-up always makes me happy.
While the recipe does contain a bit of cream for richness, it’s easy to adapt. If you prefer a dairy-free option, simply swap in coconut milk or cashew cream—it’d be just as delicious. In addition, this Green Goddess Soup is naturally gluten-free and low-carb, so it’s both nourishing and versatile.
For a fun variation, try serving it chilled as a gazpacho during the summer months. This way, it’s refreshing with a totally different vibe. However you serve it, this soup is a great way to enjoy your greens all year long!
What you will need to make Green Goddess Soup
Here’s a list of ingredients that you will need:
- Vegetables – The best blend I have found is a combination of cauliflower, broccoli, celery, zucchini and spinach. Try to find organic if possible!
- Onion – You will need one medium-sized white or yellow onion for this recipe. You could also use 3a4 shallots in place of an onion.
- Garlic – I love adding garlic to all of my dishes and especially in soups! I always recommend fresh, mixed garlic cloves for the best flavour, but you can use store bought minced garlic as well.
- Broth – This recipe calls for vegetable broth, but you could use chicken broth in a pinch too.
- Cream – I love a creamy blended soup which is what this one is! You can use either heavy cream or coconut cream for the “cream” part of the soup.
- Parmigiana cheese – I like to garnish my soup with a little parmigiana cheese. You can mix it in as well if desired.
Green Goddess Soup
Equipment
- 1 Blender or Hand Blender
Ingredients
- olive oil for sautéing
- 1 white onion diced
- 3 cloves garlic minced
- 3 stalks celery chopped
- 1 zucchini chopped
- 2 small heads broccoli
- 1 small head cauliflower
- 2 cups organic spinach packed
- 2 tsp sea salt
- 1 tsp black pepper
- 3-4 cups vegetable broth
- 1/2-1 cup heavy cream
- shredded parmigiana cheese for topping
Instructions
- Wash all veggies before cooking. Chop the broccoli and cauliflower into florets and set aside.
- Sauté the onion, celery and zucchini until softened. Add the garlic and cook another 30 seconds.
- Add the broccoli, cauliflower and vegetable broth. Cover and simmer until the vegetables are cooked and tender, about 15 minutes.
- Add the spinach and cover until wilted, about 2 minutes.
- With a hand blender, blend the soup until it is smooth and no chunks remain.
- Stir in the heavy cream and season with salt and pepper.
- Garnish with parmigiana cheese, serve hot and enjoy!
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