Description
This Immunity Boosting Green Goddess Soup is a vibrant, nourishing blend of vegetables and spices designed to enhance your health. Packed with kale, spinach, broccoli, and aromatic herbs, this creamy and comforting soup is perfect for a wholesome meal that supports your immune system.
Ingredients
Scale
Base 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 (or mixed spice)
- 3/4 tsp cumin powder (or coriander)
- 1 medium potato, peeled, 1.5 cm cubes
- 1 head broccoli, florets and chopped stalk
- 2 1/2 tsp cooking/kosher salt
- 3/4 tsp black pepper
- 1.75 litres water
- 1 cup frozen peas
- 5 cups (tightly packed) kale leaves, roughly chopped
- 5 cups (tightly packed) baby spinach
- 3/4 cup thickened cream
Garnishes
- 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat oil in a very large pot over medium-high heat. Cook onion, leek, celery, garlic, and fennel for 5 minutes until softened.
- Cook spices: Add all spice and cumin powder, then cook for 1 minute to release their aromas.
- Add water and vegetables: Add water, potatoes, broccoli, salt, and pepper. Stir well, bring to a simmer, and simmer uncovered for 7 minutes until the broccoli is tender.
- Add peas: Stir in frozen peas and simmer for 1 more minute.
- Blitz in kale and spinach: Remove the pot from heat. Add kale and push it under the liquid, then blend with a stick blender until mostly smooth. Add spinach, push it under the liquid, and blitz again until as smooth as possible, about 3 to 5 minutes, retaining some texture.
- Serve: Stir in thickened cream. Ladle soup into bowls, drizzle with extra cream and/or olive oil, and finish with a sprinkle of toasted sunflower seeds.
Notes
- Use either 1 onion and 1 leek as shown or 2 leeks or 2 onions for different flavor balances.
- Fennel provides a subtle aniseed flavor that enhances the soup but is mild enough not to overpower.
- Only water is required as the soup's base, creating a homemade vegetable stock.
- Peas can be replaced with extra broccoli, fennel, or potato if preferred.
- Kale adds nutrition without a strong flavor; substitute with more spinach or frozen greens if desired.
- For a vegan version, replace thickened cream with vegan cream, coconut cream, or coconut milk.
- To toast sunflower seeds, heat a pan over medium-high heat without oil and stir until lightly golden.
- Sunflower seeds can be substituted with croutons or other toasted nuts such as pine nuts or almond flakes.
- The recipe yields about 8 servings, each providing roughly 2 1/2 cups of soup.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
