There’s nothing quite like a warm bowl of soup that not only comforts your soul but also gives your body a natural health boost. This Immunity Boosting Green Goddess Soup Recipe is packed with vibrant greens and powerful spices that help you feel nourished, cozy, and ready to take on whatever the day brings. Stick around—I’m going to share all my best tips for making this soup incredible!

Green Goddess Soup - Three white bowls hold a thick, bright green soup with a smooth texture. Each bowl has a swirl of white cream on the top, decorated with small sunflower seeds and drops of golden olive oil. One bowl has a silver spoon placed inside. The bowls sit on a soft grey cloth with a zigzag pattern, surrounded by fresh green kale leaves and pieces of light beige bread with soft insides. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Immunity Boosting Green Goddess Soup Recipe
Top Tip
How to Serve Immunity Boosting Green Goddess Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Immunity Boosting Green Goddess Soup Recipe

Why You'll Love This Recipe

If you’re anything like me, you want a recipe that’s quick, healthy, and delicious without a fuss. This Immunity Boosting Green Goddess Soup Recipe hits all those marks while sneaking in a rainbow of veggies to power your immune system. I love making this when I feel a little run down or just need a light but satisfying meal.

Loaded with immune-boosters: Kale, garlic, and spices combine for a soup that supports your health naturally.
Super easy prep: You’ll just dice, sauté, simmer, and blend—it’s beginner-friendly and fast.
Flexible ingredients: Swap in your favorite greens or make it vegan-friendly with just a few tweaks.
Comforting and creamy: The swirl of cream (or coconut cream) finishes it off with a velvety touch.

Green Goddess Soup - The image shows a bowl of thick green soup with a creamy white swirl on top, creating a soft contrast in color and texture. In the center, a piece of light, soft bread is being dipped into the soup by a woman's hand. The soup looks smooth with tiny bits visible and some small seeds or grains sprinkled on the surface. The bowl is white, placed on a white marbled surface, and in the background, there is another similar bowl with soup, slightly out of focus. The whole picture is lit softly, emphasizing the fresh green color of the soup and the texture of the bread. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays double duty: flavor and function. The aromatics build a savory base, the spices blend warmth and earthiness, and those vibrant greens pack in vitamins to really deliver on immunity-boosting benefits. Having good quality fresh produce really makes the final soup sing, and don’t worry—you can adapt depending on what’s in your fridge.

Green Goddess Soup - Flat lay of a fresh green bunch of kale leaves with rich dark green hues and curly texture, vibrant baby spinach leaves layered beneath, bright broccoli florets with deep green buds and thick stalks, crisp celery stalks in pale green with leafy tops, a whole fennel bulb showing its white layered layers and feathery green fronds, a diced white onion with translucent layers and purple-tinged skin edges, several peeled potato cubes in creamy off-white, and a small pile of pale beige sunflower seeds with a smooth matte finish, all neatly arranged with varied textures and colors harmonizing beautifully, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: A healthy fat that helps extract flavors and keeps the soup silky.
Onion and leek: Together they create a sweet, hearty foundation—leek adds a subtle sweetness that I personally adore.
Fennel: Adds a gentle anise flavor that deepens the soup’s profile without being overpowering.
Celery: Adds freshness and a mild crunch when sautéed before blending.
Garlic: A classic immunity booster and flavor powerhouse—don’t skip it!
All spice and cumin powder: These warm spices add depth and a cozy aroma that makes the soup feel special.
Potato: Adds body and creaminess when blended—perfect for a comforting texture.
Broccoli (including stalk): Packed with vitamin C and fiber; using the stalk reduces waste and adds sweetness.
Salt and black pepper: To balance flavors and enhance the natural sweetness of the veggies.
Frozen peas: A sweet pop of color and nutrients, but feel free to swap with more broccoli or potatoes.
Kale: The star green packed full of antioxidants but surprisingly mild in this soup.
Baby spinach: Softens the texture and boosts iron content while mellowing any strong flavors.
Thickened cream: Adds indulgent creaminess; use coconut cream for a vegan alternative.
Sunflower seeds (toasted): For a delicious crunch and subtle nuttiness to finish the soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Green Goddess Soup is like a blank canvas—you can easily swap out greens or play with the spice mix to fit your taste or what’s in season. Over time, I’ve discovered that a little extra cumin really makes it feel homey, and adding a squeeze of lemon right before serving brightens everything beautifully.

Variation: I sometimes add a small handful of fresh herbs like parsley or basil for extra freshness—especially handy if I have some leftover from another recipe.
Dietary tweaks: To keep this soup vegan, just swap the cream for your favorite dairy-free alternative; coconut cream adds a lovely richness and slight tropical note.
Seasonal swaps: If kale is not available, try collard greens or chard; they bring a different but equally nutritious green vibe.
Mild-heat option: For a subtle kick, sprinkle in a pinch of chili flakes when adding your spices.

Step-by-Step: How I Make Immunity Boosting Green Goddess Soup Recipe

Step 1: Sauté Your Aromatics to Build Depth

Heat your olive oil in a large pot over medium-high heat. Toss in the diced onion, leek, celery, garlic, and fennel. Stir these gently for about 5 minutes until everything softens and starts smelling amazing. This step sets the flavor foundation—don’t rush it or brown the garlic, as that can lead to bitterness.

Step 2: Wake Up the Spices

Sprinkle in the all spice and cumin powders, then stir and cook for just 1 minute. This quick toasting releases their fragrant oils, which adds real warmth to your soup. Be sure to watch carefully so they don’t burn.

Step 3: Add The Veggies & Simmer

Pour in the water, then add your cubed potato and broccoli florets (don’t toss the stalk—chop and add it too!). Season with salt and black pepper, stir everything together, and bring it to a simmer. Let it gently cook for about 7 minutes without the lid until the broccoli is tender—this quick cooking keeps the veggies bright and fresh.

Step 4: Add Peas for Sweetness

Throw in the frozen peas and simmer for just another minute. This little pop of green sweetness rounds out the flavor without overpowering the other veggies.

Step 5: Blitz In the Greens for That Signature Texture

Remove the pot from heat and add your kale leaves. Push them gently under the surface of the soup, then use a stick blender to blend until mostly smooth. Next, add the baby spinach, push it under the liquid, and blend again until you get the soup as smooth as you like—usually around 3 to 5 minutes. I like leaving a tiny bit of green texture to remind you it’s all fresh and nutritious.

Step 6: Finish With Cream & Serve

Stir in the cream to give your soup that rich, silky finish. Ladle it into bowls, drizzle with a bit of extra cream or olive oil, and sprinkle toasted sunflower seeds over the top for an irresistible crunch. Now you're ready to dig in and feel the goodness!

Top Tip

Having made this soup dozens of times, I’ve learned a few tricks to take it from good to great. These tips not only deepen flavors but also make sure your soup is creamy and smooth without being dull or mushy.

Don’t skip the leek: Even though onions and leeks are similar, using both gives a sweeter and more complex base. It’s worth the extra step!
Blend in two stages: Adding kale first then spinach helps control texture and color, making your soup beautifully green with a velvety finish.
Toast your sunflower seeds: This imparts a nutty crunch that contrasts perfectly with the smooth soup. I’ve tried walnuts and pepitas, but sunflower always wins for me.
Watch the simmer time: Overcooking veggies washes out their flavor and nutrients. Stick to the recommended simmer times to keep everything fresh and vibrant.

How to Serve Immunity Boosting Green Goddess Soup Recipe

Garnishes

I usually garnish this soup with toasted sunflower seeds because they add a satisfying crunch. Sometimes I drizzle a little extra olive oil or a swirl of cream on top to give it that restaurant-quality look and taste. You could also use homemade croutons or pine nuts for a tasty twist.

Side Dishes

This soup pairs beautifully with a warm slice of crusty bread or a fresh mixed greens salad. If I want a heartier meal, I serve it alongside roasted chickpeas or a quinoa salad—both add texture and protein without competing with the soup’s delicate flavors.

Creative Ways to Present

For special occasions, I like serving this soup in little shot glasses as an appetizer, garnished with edible flowers or microgreens for that wow factor. You can also pipe a dollop of yogurt or herb-infused cream on top for a fancy finish that amazes guests but is simple to do.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge and it stays fresh for up to 3 days. Whenever I reheat it, I find it helps to add a splash of water or stock to loosen it up a bit if it’s thickened overnight.

Freezing

This soup freezes beautifully. I like to freeze it in individual portions so I can quickly warm up a bowl when I’m short on time or feeling under the weather. Just skip adding cream before freezing and stir it in when reheating.

Reheating

Reheat gently in a saucepan over medium-low heat, stirring frequently. Adding a little cream or olive oil at this stage keeps it tasting fresh and creamy. Using the microwave works too—just heat in short bursts and stir in between to avoid hot spots.

Frequently Asked Questions:

Can I make this Immunity Boosting Green Goddess Soup Recipe vegan?

Absolutely! Just swap out the thickened cream for coconut cream or any plant-based cream alternative. The soup still tastes rich and creamy with these substitutions.

What if I don’t have kale or spinach?

You can substitute kale with other sturdy greens like collard greens or chard, and spinach can be swapped with swiss chard or tender beet greens. If you’re using frozen greens, just thaw and squeeze out excess water to avoid a watery soup.

Can I prepare this soup ahead of time?

Yes! The soup keeps well in the fridge for a few days and freezes beautifully. Just hold off on adding the cream until you’re ready to reheat and serve to maintain the best texture and flavor.

What’s the best way to get that smooth but textured soup?

Blending in two stages—first kale, then spinach—helps keep a bit of texture from the greens while making the soup creamy and smooth overall. Using a stick blender slowly, and pushing the greens under the liquid, ensures an even consistency without over-blending.

Final Thoughts

Honestly, this Immunity Boosting Green Goddess Soup Recipe has become one of my go-to comforts whenever I want something nourishing but simple. The way the veggies and spices come together to feel fresh and homey is just so satisfying. Give it a try—you might find yourself making it over and over, just like I do. And if you do, drop me a line and tell me your favorite variations!