Immunity Boosting Green Goddess Soup Recipe
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.
- 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
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
- 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.
- Cook spices: Stir in the all spice and cumin powder, cooking for 1 minute to release their aroma and flavor infusion into the vegetables.
- 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.
- Add peas: Add the frozen peas to the pot and simmer for an additional 1 minute to cook them through.
- 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.
- 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
