There’s something strangely magical about a bowl of soup. It’s like a gentle hug in culinary form, with the power to comfort and rejuvenate—especially when it’s brimming with vibrant greens like this Detoxifying Green Goddess Soup.
I swear, just the sight of its lush, emerald hue makes me feel like I’m doing something right for my body. It’s that perfect blend of fresh ingredients that gives you a boost without weighing you down.
I first stumbled upon this recipe during a late-night Pinterest rabbit hole, looking for something that could counterbalance a weekend of indulgence (ah, the joys of spontaneous dessert binges! ).
Now, it’s my go-to whenever I need a little reset. And, boy, does it deliver!
The aroma alone is like a breath of fresh air, reminiscent of spring mornings or maybe a crisp autumn day, when the world feels full of possibilities. Whether you’re recovering from a holiday season or just need a pick-me-up, this soup is like a little green miracle in a bowl.
Steps
- Begin by heating oil in a large pot over medium-high heat. Add diced onion, leek, celery, garlic, and fennel, and sauté for about 5 minutes until the vegetables soften.
- Incorporate the spices by adding allspice and cumin to the pot, cooking for an additional minute to enhance their flavors.
- Next, add water, diced potatoes, broccoli, salt, and pepper. Stir the mixture and let it simmer uncovered for about 7 minutes until the broccoli is tender.
- Stir in the frozen peas and simmer for another minute. The peas will cook quickly, even if they are still frozen.
- Remove the pot from the heat, add the kale, and push it under the liquid. Use a stick blender to blend the soup until mostly smooth. Then add the spinach and blend again until the soup reaches your desired consistency.
- Stir in the cream thoroughly, ensuring that it is well mixed with the soup. Ladle the soup into bowls, garnish with a drizzle of cream or olive oil, and sprinkle with toasted sunflower seeds before serving.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 leek (white part only) or substitute with another onion, diced
- 1 medium fennel bulb, chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves, minced
- 3/4 teaspoon all spice powder (or substitute with mixed spice)
- 3/4 teaspoon cumin powder (or substitute with coriander)
- 1 medium potato, peeled and cut into 1.5 cm cubes
- 1 head of broccoli, florets and peeled/chopped stalk
- 2 1/2 teaspoons kosher or cooking salt
- 3/4 teaspoon black pepper
- 1.75 liters (or quarts) water
- 1 cup frozen peas
- 5 cups tightly packed kale leaves, roughly chopped (about 1 small bunch)
- 5 cups tightly packed baby spinach
- 3/4 cup thickened cream
- 2 tablespoons toasted sunflower seeds (or croutons or other toasted nuts)
- Additional cream and/or olive oil for drizzling
Nutritional Values
Calories: 1528cal | Carbohydrates: 136g | Protein: 40g | Fat: 104g | Saturated Fat: 48g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Cholesterol: 200mg | Sodium: 6448mg | Potassium: 5424mg | Fiber: 48g | Sugar: 40g | Vitamin A: 54592IU | Vitamin C: 664mg | Calcium: 1536mg | Iron: 16mg
FAQ
- Can I substitute any of the vegetables in the Green Goddess Soup?
- Yes, the recipe is quite adaptable. You can swap out vegetables based on what you have available. If you’re missing one vegetable, feel free to double up on another. Just keep in mind that these changes might slightly alter the soup’s flavor profile.
- What makes this soup “immunity-boosting”?
- The soup is packed with a variety of nutritious vegetables like broccoli, kale, spinach, and fennel, which are known for their health benefits. While it’s not a substitute for medical advice, the nutrient-rich ingredients may help support your immune system.
- Can I make this soup vegan?
- Absolutely! To make the soup vegan, replace the cream with a plant-based alternative such as coconut cream or a vegan cream substitute. Keep in mind that using coconut cream may add a hint of coconut flavor to the soup.
- How should I store leftovers, and how long will they last?
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. It maintains its vibrant green color even after reheating, making it convenient for meal prep.
- What are some recommended garnishes for this soup?
- You can garnish the soup with a swirl of cream or olive oil and a sprinkle of toasted sunflower seeds. If you prefer, croutons or other toasted nuts like pine nuts or almond flakes can also be delightful toppings.
Tips
- Optimize Flavor with Aromatics: Ensure you sauté a generous amount of aromatics such as garlic, onion, leeks, celery, and fennel. This not only enhances the soup’s flavor but also allows you to use water instead of stock, effectively creating a homemade vegetable broth.
- Don’t Skip the Spices: Incorporating cumin and allspice is crucial for adding depth and complexity to the soup, making it taste more interesting rather than grassy. Cook these spices with the aromatics to enhance their flavors.
- Flexibility with Vegetables: Feel free to substitute vegetables based on what you have available. If you’re missing one, simply double up on another, such as replacing peas with extra broccoli, fennel, or potato.
- Creamy Texture Without Dairy: If you need a dairy-free option, consider using coconut cream instead of regular cream. It will add a subtle coconut flavor, which can complement the soup nicely. Alternatively, vegan cream or a knob of butter can be used for a similar creamy texture.
Equipment
- boosting Green Goddess Soup, here is a list of main equipment you might need to purchase, which you can find on Amazon:
- Large Pot (6L/qt) – for sautéing and simmering the soup ingredients.
- Stick Blender (Immersion Blender) – for blending the soup directly in the pot.
- Blender (optional) – if you prefer a smoother texture and do not have a stick blender.
- Measuring Cups – for accurately measuring the kale, spinach, and other ingredients.
