Immunity Boosting Green Goddess Soup Recipe

Introduction

This Immunity Boosting Green Goddess Soup is a vibrant and nourishing blend of fresh vegetables and warming spices. Packed with kale, spinach, and broccoli, it’s perfect for a comforting meal that supports your health. Creamy, flavorful, and easy to make, this soup will quickly become a favorite.

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 (substitute mixed spice)
• 3/4 tsp cumin powder (substitute coriander)
• 1 medium potato (any type), peeled, cut into 1.5 cm cubes
• 1 head broccoli, florets and chopped stalk
• 2 1/2 tsp cooking or kosher salt
• 3/4 tsp black pepper
• 1.75 litres (quarts) water
• 1 cup frozen peas
• 5 cups tightly packed kale leaves, roughly chopped (about 1 small bunch)
• 5 cups tightly packed baby spinach
• 3/4 cup thickened cream
• 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
• Cream and/or olive oil for drizzling

Instructions

1. Step 1: Heat the olive oil in a very large pot over medium-high heat. Add the diced onion, leek, celery, garlic, and chopped fennel. Cook for about 5 minutes until the vegetables have softened.
2. Step 2: Stir in the all spice and cumin powders, cooking for another minute to release their aroma.
3. Step 3: Add the water, cubed potatoes, broccoli florets with stalk, salt, and pepper. Stir well and bring to a simmer. Let it cook uncovered for 7 minutes, or until the broccoli is tender.
4. Step 4: Add the frozen peas and simmer for an additional minute.
5. Step 5: Remove the pot from the heat. Add the chopped kale, pushing it under the liquid, then blend everything with a stick blender until mostly smooth. Add the baby spinach, push it under the liquid, and blend again until as smooth as possible. This may take about 3 to 5 minutes and will leave a lovely light texture.
6. Step 6: Stir in the thickened cream. Ladle the soup into bowls, then drizzle with extra cream or olive oil and sprinkle with toasted sunflower seeds. Serve immediately and enjoy.

Tips & Variations

• If you prefer a completely smooth soup, blend longer or strain through a fine sieve.
• Substitute kale with chard or collard greens if preferred.
• For a vegan version, swap thickened cream with coconut cream or omit it entirely.
• Use toasted nuts like almonds or walnuts instead of sunflower seeds for a different crunch.
• Add a squeeze of lemon juice before serving for a touch of brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them in the same step and simmer until they are tender, roughly 1 to 2 minutes.

Is this soup suitable for meal prep?

Absolutely. This soup stores well and tastes great reheated, making it an ideal option for meal prepping lunches or dinners.

Immunity Boosting Green Goddess Soup Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

A vibrant and nourishing Immunity Boosting Green Goddess Soup packed with fresh vegetables and leafy greens, subtly spiced and blended into a creamy, nutrient-rich bowl that supports wellness and comfort.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy/Immunity Boosting
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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
• 1 medium potato (any type), peeled, cut into 1.5 cm cubes
• 1 head broccoli, florets and peeled chopped stalk
• 1 cup frozen peas
• 5 cups (tightly packed) kale leaves, roughly chopped (1 small bunch)
• 5 cups (tightly packed) baby spinach

Spices and Seasonings

• 3/4 tsp all spice powder (can substitute mixed spice)
• 3/4 tsp cumin powder (can substitute coriander powder)
• 2 1/2 tsp cooking or kosher salt
• 3/4 tsp black pepper

Liquids and Garnishes

• 1.75 litres (or quarts) water
• 3/4 cup thickened cream
• 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
• Cream and/or olive oil for drizzling

Instructions

1. Sauté aromatics: Heat olive oil in a very large 6-liter pot over medium-high heat. Add the diced onion, leek, celery, garlic, and chopped fennel. Cook for about 5 minutes until the vegetables soften, developing their flavors.
2. Cook spices: Stir in the all spice and cumin powder, cooking for 1 minute to release their aroma and flavor infusion into the vegetables.
3. Add water and main vegetables: Pour in 1.75 liters of water, add the peeled potato cubes, broccoli florets and stalk, salt, and black pepper. Stir well and bring the mixture to a simmer. Let it cook uncovered for 7 minutes until the broccoli becomes tender.
4. Add peas: Add the frozen peas to the pot and simmer for an additional 1 minute to cook them through.
5. Blend in kale and spinach: Remove the pot from the heat. Submerge the chopped kale in the soup liquid, then use a stick blender to blitz until mostly smooth. Add the baby spinach, push it under the liquid, and blitz again for approximately 3 to 5 minutes until smooth with a slight texture of green bits remaining.
6. Serve: Stir in the thickened cream to enrich the soup. Ladle into bowls and drizzle with extra cream and/or olive oil. Finish by sprinkling toasted sunflower seeds on top. Serve warm and enjoy the wholesome, immunity-boosting benefits.

Notes

• Note 1: Using both onion and leek adds complex onion flavors; however, an extra onion can substitute leek if unavailable.
• Note 2: Fennel adds a mild anise flavor and crunch; if preferred, it can be omitted.
• Note 3: Using water keeps the soup light; alternatively, vegetable broth can be used for extra depth.
• Note 4: Frozen peas add sweetness and texture; fresh peas can be used if in season.
• Note 5: Kale provides a robust, hearty green; make sure to remove tough stems before chopping.
• Note 6: Baby spinach adds smoothness and additional nutrients without overpowering the soup.
• Note 7: Thickened cream smooths and enriches the soup; can substitute with coconut cream for a dairy-free option.
• Note 8: Toasted sunflower seeds add crunch and nutrition; croutons or toasted nuts are delicious alternatives.

Keywords: green goddess soup, immunity boosting soup, healthy vegetable soup, kale soup, broccoli soup, creamy green soup, vegetarian soup, immune support recipe