Description
This Immunity Boosting Green Goddess Soup is a nutrient-packed, creamy vegetable soup bursting with flavors from fennel, kale, spinach, and a blend of warming spices. It’s perfect for a wholesome meal that supports your immune system and is easy to prepare using fresh ingredients.
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 and cut into 1.5 cm cubes
- 1 head broccoli, florets and 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 (substitute mixed spice)
- 3/4 tsp cumin powder (substitute coriander)
- 2 1/2 tsp cooking/kosher salt
- 3/4 tsp black pepper
Liquids and Dairy
- 1.75 litres/quarts water
- 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 olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and fennel. Cook for 5 minutes until the vegetables are softened.
- Cook spices: Stir in all spice powder and cumin powder. Cook for 1 minute to release the flavors.
- Simmer vegetables: Add water, cubed potato, broccoli florets and stalk, salt, and black pepper. Stir to combine. Bring the mixture to a simmer and cook uncovered for 7 minutes until the broccoli is tender.
- Add peas: Add frozen peas to the pot and simmer for an additional 1 minute.
- Blend kale and spinach: Remove the pot from heat. Add the kale leaves and push them under the liquid. Using a stick blender, blend the soup until mostly smooth but still slightly textured. Add baby spinach and blend again until smooth, about 3 to 5 minutes.
- Finish with cream and garnish: Stir in the thickened cream until incorporated. Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle with toasted sunflower seeds. Serve immediately and enjoy.
Notes
- You can use either onions or leeks, or a combination of both depending on your flavor preference.
- Fennel adds unique flavor but if you dislike aniseed taste, it's mild and won’t dominate the soup.
- Water is used as the cooking liquid to keep the soup light and vegetable-forward; no stock is needed.
- If you don’t have peas, substitute with extra broccoli, fennel, or potato.
- Kale is a nutrition booster but if you prefer, substitute with additional baby spinach or frozen kale/spinach (thawed and drained).
- Baby spinach can be replaced with English spinach or more kale.
- For a vegan version, substitute thickened cream with vegan cream alternatives or coconut cream/milk, noting it will add slight coconut flavor.
- To toast sunflower seeds, dry toast in a pan over medium-high heat until lightly golden, stirring frequently.
- Croutons or other toasted nuts like pine nuts, pepitas, or almond flakes can be used as garnishes.
- This recipe yields about 2 1/2 cups of soup per serving, making it a generous meal.
Nutrition
- Serving Size: 1 bowl (approx. 2 1/2 cups)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg
