GREEN GODDESS SOUP is a vibrant and nourishing dish that encapsulates the essence of spring. This delightful soup is bursting with flavor from fresh vegetables and aromatic herbs, creating a comforting yet refreshing meal for any time of the year. Picture yourself enjoying a steaming bowl of this soup, brimming with colorful greens that not only look inviting but also provide a wholesome medley of nutrients. It’s a perfect dish when you’re craving something light yet satisfying, delivering both in flavor and texture.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make GREEN GODDESS SOUP
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
GREEN GODDESS SOUP

The first time I made GREEN GODDESS SOUP, I was searching for a way to utilize the abundance of fresh spring produce at the farmer’s market. As I chopped each ingredient, a sense of excitement grew knowing that each vibrant piece would come together to create something truly magical. The combination of leeks, potatoes, and a variety of greens creates a lush, velvety texture. Served warm, this soup offers solace on a chilly day and is sure to mend any food cravings you might encounter. I wholeheartedly invite you to try this recipe—it’s not only easy to make but also a complete delight.

Why You’ll Love This Recipe

Simple & Quick: With a total prep and cook time of just around 30 minutes, you can enjoy a nourishing meal without spending all day in the kitchen.
Irresistible Flavor: The balance of fresh herbs, savory broth, and a hint of coconut cream creates a creamy, delicious flavor profile that will leave you craving more.
Eye-Catching Appeal: The gorgeous green color and hearty chunks of veggies make this soup as beautiful as it is delicious—perfect for impressing guests!
Flexible Serving: Serve it warm for lunch, as an appetizer for dinner, or enjoy it cold for a refreshing summer dish.
Diet-Friendly Options: Easily adaptable for vegan diets by substituting the chicken bone broth with vegetable stock while keeping all that great flavor.

Ingredients You’ll Need

2 ½ tablespoons avocado oil: This oil is a fantastic choice for sautéing due to its high smoke point and buttery flavor. If you don’t have avocado oil, olive oil works well too.
2 large leeks: Use the white and light green parts of the leeks, ensuring they’re well rinsed to remove any grit. In a pinch, green onions can be a suitable substitute.
2 Yukon Gold potatoes: Peeled and diced into ¾-inch cubes, these potatoes add creaminess to the soup. Russet potatoes will also work in a pinch.
2 large heads broccoli: Using both florets and the tender stems adds depth. If broccoli isn’t available, cauliflower is an excellent alternative.
1 small zucchini: This not only contributes flavor but also adds texture. Try using yellow squash for a different flair.
1 bunch asparagus: Trim the ends and slice the stalks for a pop of bright flavor. If asparagus is out of season, snap peas or green beans can be used instead.
3 cloves garlic: Fresh garlic elevates the taste, giving it that irresistible aroma. Feel free to use garlic powder if fresh is unavailable (1 teaspoon).
1 tablespoon shiro miso paste: This ingredient adds umami and depth to the soup. If you’re looking for alternatives, tahini can provide a similar creaminess.
4 cups chicken bone broth: This rich broth contributes a hearty flavor. For plant-based options, switch to vegetable stock.
1 cup full-fat canned coconut milk: This provides creaminess and a light sweetness to balance the flavors. You could opt for cashew cream or almond milk for a lighter option.
¾ teaspoon salt and ¼ teaspoon pepper: Essential for seasoning; adjust to your taste.
2 packed cups baby spinach: Fresh spinach adds a burst of nutrients without overpowering the flavor.
½ cup fresh herbs: Use a mix of parsley, basil, cilantro—whatever you have on hand—this brightens the soup tremendously.
Juice from ½ lemon: A bright splash of acidity enhances the flavors and freshness. Lime juice works well too.
Toasted pumpkin seeds, fresh herbs, and olive oil for garnish: These not only make the soup visually stunning but also provide extra texture.

How to Make GREEN GODDESS SOUP

Sauté the Base: In a large soup pot over medium heat, add 2 ½ tablespoons of avocado oil. Once heated, throw in the sliced leeks, diced Yukon Gold potatoes, and sliced broccoli stems. Cook for about 5 minutes until the leeks soften.
Add the Vegetables: Stir in the broccoli florets, zucchini, asparagus, minced garlic, and 1 tablespoon of shiro miso paste. Continue cooking for another 5 minutes; the veggies should start softening and getting fragrant.
Simmer the Soup: Pour in the 4 cups of chicken bone broth and 1 cup of full-fat canned coconut milk. Season with ¾ teaspoon of salt and ¼ teaspoon of pepper. Bring the mixture to a gentle simmer. Cook until the potatoes are fork-tender, roughly 7 to 10 minutes.
Blend for Creaminess: Turn off the heat and stir in the 2 packed cups of baby spinach and fresh herbs. Using an immersion blender, blend the soup until it’s completely smooth. If you’re using a stand blender, carefully blend in batches.
Finish with Flavor: Stir in the juice from ½ lemon to brighten the flavors. Taste your soup, adjusting salt as needed for your personal preference.
Serve with Style: Ladle the soup into bowls and give it a finishing touch by garnishing with toasted pumpkin seeds, extra fresh herbs, and a drizzle of olive oil. Enjoy the vibrant flavors!

Storing & Reheating

To store GREEN GODDESS SOUP, let it cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days. If you’re looking to store it long-term, freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat for about 10 minutes, stirring occasionally until piping hot. Be aware that the texture may change slightly after freezing; if so, blend in a bit more coconut milk or broth to restore creaminess.

Chef’s Helpful Tips

Avoid overcooking the vegetables; you want them tender but still vibrant and bright to keep that fresh flavor.
When sautéing, keep your heat at medium to avoid burning the leeks and garlic.
For an extra touch of flavor, consider adding a pinch of red pepper flakes to the sauté for a gentle heat.
If your soup is too thick after blending, gradually add more broth or coconut milk to reach your desired consistency.
Fresh herbs can be swapped out based on what you have available, making this recipe both flexible and unique each time you make it.

Indulging in a bowl of GREEN GODDESS SOUP not only nourishes the body but warms the soul just the same. Its delightful contrast of textures and flavors makes it a winning choice for any occasion. Experiment with different vegetables or herbs tailored to your tastes, and don’t hesitate to make it your own. Enjoy each soothing spoonful and feel the comforting embrace of this vibrant soup.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! You can prepare this soup in advance and store it in the fridge for up to 4 days. Just reheat it on the stovetop before serving.

What if I don’t have coconut milk?

If coconut milk isn’t available, you can use cashew cream or any non-dairy milk like almond milk. Just keep in mind that it will alter the flavor slightly, but the soup will still be delicious.

How can I make this recipe vegan?

To make GREEN GODDESS SOUP vegan, swap the chicken bone broth for vegetable stock, and ensure that the shiro miso paste you use is also vegan.

Can I freeze GREEN GODDESS SOUP?

Yes, this soup freezes beautifully. Just make sure it’s fully cooled before placing it in freezer-safe containers. It’ll last for up to 3 months in the freezer.

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GREEN GODDESS SOUP

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Author: Peter
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

This GREEN GODDESS SOUP bursts with flavors from fresh herbs, broccoli, and coconut milk, making it a perfect healthy meal for any day. Quick to prepare and simply comforting, it’s ideal for a nutritious dinner that will please everyone.

Ingredients

Scale

2 ½ tablespoons avocado oil
2 large leeks, white and light green parts only, sliced and well rinsed
2 yukon gold potatoes, peeled and diced into ¾-inch cubes
2 large heads broccoli, florets separated and stems thinly sliced
1 small zucchini
1 bunch asparagus, trimmed (tips left whole, stalks sliced)
3 cloves garlic
1 tablespoon shiro miso paste
4 cups chicken bone broth
1 cup full-fat canned coconut milk
¾ teaspoon salt
¼ teaspoon pepper
2 packed cups baby spinach
½ cup fresh herbs (parsley, basil, cilantro, or a mix)
½ lemon, juiced
Toasted pumpkin seeds
Fresh herbs
Olive oil

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Instructions

In a large soup pot over medium heat, add 2 ½ tablespoons of avocado oil.
Add the leeks, potatoes, and broccoli stems, cooking for 5 minutes until the leeks soften.
Incorporate the broccoli florets, zucchini, asparagus, garlic, and miso paste, cooking for an additional 5 minutes.
Pour in the bone broth, coconut milk, salt, and pepper, bringing to a gentle simmer for 7 to 10 minutes until the potatoes are fork-tender.
Remove from heat and mix in the spinach and fresh herbs. Blend until smooth using an immersion blender or high-speed blender in batches.
Stir in lemon juice, adjusting salt to taste.
Ladle the soup into bowls, garnishing with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil. Serve and enjoy!

Notes

For a vegan option, substitute chicken bone broth with vegetable stock.
Feel free to add other seasonal vegetables to enhance the soup’s nutrition and flavor.
Storing leftovers in an airtight container makes for easy reheating the next day.