Description
This Immunity Boosting Green Goddess Soup is a vibrant, nutrient-packed blend of fresh vegetables and spices, perfect for a healthy meal that supports your immune system. Featuring kale, spinach, broccoli, and warming spices, it’s creamy, comforting, and easy to prepare.
Ingredients
Scale
Main 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 kale leaves, roughly chopped (tightly packed)
- 5 cups baby spinach (tightly packed)
- 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 softened and fragrant.
- Cook spices: Add all spice and cumin powders to the pot and cook for 1 minute, stirring to combine and release the flavors.
- Add vegetables and simmer: Add water, potato cubes, broccoli florets and stalk, salt, and black pepper. Stir well and bring to a simmer. Cook uncovered for 7 minutes until broccoli is tender.
- Add peas: Stir in frozen peas and simmer for an additional 1 minute.
- Blend kale and spinach: Remove the pot from the heat. Add the chopped kale to the soup, submerge under the liquid, then use an immersion blender to puree until mostly smooth. Add baby spinach, submerge, and blend again until the soup is as smooth as possible, about 3 to 5 minutes. Some small green bits will remain for texture.
- Add cream and serve: Stir in the thickened cream. Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle toasted sunflower seeds on top. Serve warm and enjoy!
Notes
- For the onion and leek, you can use one of each or substitute with two onions or two leeks depending on preference.
- Fennel adds a subtle flavor base; it is mild and not strongly noticeable in the final soup.
- Water is used instead of stock to create a light vegetable broth from the ingredients themselves.
- If frozen peas are unavailable, substitute with extra broccoli florets, fennel, or potato cubes.
- Kale boosts the nutritional value; if you dislike kale, substitute with more baby spinach or use thawed frozen kale/spinach.
- Baby spinach can be replaced with English spinach or additional kale.
- To make this recipe vegan, substitute thickened cream with plant-based cream alternatives such as coconut cream or vegan cream.
- To toast sunflower seeds, dry-toast them in a pan over medium-high heat until golden, stirring frequently; you may also use other toasted nuts or croutons as garnish.
- Nutrition per serving is approximately 2 1/2 cups, making for a generous portion size.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 190 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
