Description
A vibrant and nutritious Immunity Boosting Green Goddess Soup packed with fresh vegetables, warming spices, and a creamy finish. This smooth yet textured soup is perfect for a healthy meal that supports your immune system.
Ingredients
Scale
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 onion, diced
- 1 leek (white part only), diced
- 1 medium fennel, chopped
- 2 celery stems, roughly chopped
- 5 garlic cloves, roughly minced
- 1 medium potato, peeled, 1.5 cm cubes
- 1 head broccoli, florets (including peeled stalk)
- 1 cup frozen peas
- 5 cups (tightly packed) kale leaves, roughly chopped
- 5 cups (tightly packed) baby spinach
Spices & Seasonings
- 3/4 tsp all spice powder
- 3/4 tsp cumin powder
- 2 1/2 tsp cooking/kosher salt
- 3/4 tsp black pepper
Liquids
- 1.75 litres water
- 3/4 cup thickened cream
Garnishes
- 2 tbsp sunflower seeds, toasted
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel. Cook for 5 minutes until softened and fragrant.
- Cook spices: Add all spice powder and cumin powder to the pot, stirring continuously, and cook for 1 minute to release their aromas.
- Add vegetables and water: Add peeled cubed potato, broccoli florets and stalk, salt, and black pepper. Stir well, then pour in 1.75 litres of water. Bring to a simmer over medium heat.
- Simmer soup: Allow the soup to simmer uncovered for 7 minutes or until the broccoli is tender.
- Add peas: Stir in frozen peas and simmer for an additional 1 minute.
- Blitz in kale: Remove the pot from heat. Add the chopped kale leaves, pushing them under the liquid. Using a stick blender, blend until mostly smooth with some texture remaining.
- Blend in spinach: Add the baby spinach, push under the liquid, and blend again until as smooth as possible, approximately 3 to 5 minutes.
- Finish soup: Stir in the thickened cream until fully incorporated, creating a rich and creamy texture.
- Serve: Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle with toasted sunflower seeds. Enjoy warm to feel revitalized and healthy.
Notes
- Use either 1 onion and 1 leek as in the recipe or substitute both with 2 onions or 2 leeks depending on availability and preference.
- Fennel adds a subtle aniseed flavor but if you dislike it, it can be omitted without drastically changing the soup.
- Only water is used to make a homemade vegetable broth, no additional stock needed for flavor.
- Frozen peas can be substituted with additional broccoli, fennel, or potato for similar texture and sweetness.
- Kale provides a nutrition boost but if you prefer, replace with extra baby spinach or English spinach. For frozen, use 300-400g thawed and well-drained.
- Baby spinach can be replaced with English spinach or extra kale for a different leafy green profile.
- To make a vegan version, substitute thickened cream with vegan cream alternatives or coconut cream/milk, which will add a mild coconut flavor.
- To toast sunflower seeds, dry roast in a preheated pan over medium-high heat until light golden, shaking frequently. Other nuts or croutons can be used as garnish.
- Nutrition values are based on a serving size of about 2 1/2 cups, which makes a generous portion.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
