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.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 6g
Cholesterol: 5mg