I love this soup because it’s simple, hearty, and loaded with nutrition. It’s the perfect way to get in a generous serving of greens without feeling like I’m drinking a salad. The blend of spices, fennel, and leek gives it depth, while the cream adds just enough richness to balance the flavors. It’s also flexible—I can swap out veggies depending on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 (sub mixed spice) 3/4 tsp cumin powder (sub coriander) 1 medium potato (any type), peeled, 1.5 cm cubes 1 head broccoli, florets (peel and chop stalk too) 2 1/2 tsp cooking / kosher salt 3/4 tsp black pepper 1.75 litres / quarts water 1 cup frozen peas 5 cups (tightly packed) kale leaves, roughly chopped (1 small bunch) 5 cups (tightly packed) baby spinach 3/4 cup thickened cream
Garnishes 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts) Cream and/or olive oil for drizzling
Directions
Step 1 I start by heating olive oil in a large pot over medium-high heat. I sauté the onion, leek, celery, garlic, and fennel for about 5 minutes until everything is soft and aromatic.
Step 2 Next, I add the all spice and cumin, cooking them for 1 minute to release their beautiful aroma.
Step 3 I pour in the water, then add the potato, broccoli, salt, and pepper. I stir well, bring it to a simmer, and let it cook uncovered for about 7 minutes, just until the broccoli is tender.
Step 4 I toss in the frozen peas and simmer for another minute before taking the pot off the heat.
Step 5 Then comes the fun part—I add the kale, pressing it under the hot liquid, and use a stick blender to blitz the soup until mostly smooth. I add the spinach, push it under the surface, and blend again for 3–5 minutes until it’s as smooth as possible. I like leaving tiny flecks of green for texture.
Step 6 Finally, I stir in the cream, ladle the soup into bowls, and drizzle each serving with a little extra cream or olive oil. I top it off with toasted sunflower seeds for crunch.
Servings and Timing
This recipe makes about 8 generous servings, each around 2 ½ cups. It takes about 15 minutes to prep and 25 minutes to cook, so it’s ready in roughly 40 minutes from start to finish.
Variations
I often adjust this soup based on what I have. Sometimes I replace peas with extra broccoli or fennel, or I swap the kale for spinach if that’s what’s in the fridge. To make it vegan, I use coconut cream or a plant-based cream instead of thickened cream—it adds a subtle tropical flavor that I really enjoy. For a heartier version, I’ve added a handful of cooked lentils or quinoa before blending.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove over low heat or in the microwave. For longer storage, I freeze portions for up to 3 months, then thaw overnight in the fridge before reheating. If the texture thickens after freezing, I just add a splash of water or cream to bring it back to its silky consistency.
FAQs
Can I make this soup vegan?
Yes, I replace the thickened cream with coconut cream or a vegan alternative—it still tastes deliciously creamy.
What if I don’t have fennel?
I can skip it or replace it with more onion or celery, but I love the subtle sweetness fennel adds.
Do I need vegetable stock?
No, I don’t. The vegetables create their own natural stock while simmering, giving the soup a rich, clean flavor.
Can I use frozen spinach instead of fresh?
Absolutely. I just thaw it and squeeze out the excess water before adding it to the soup.
How do I make it extra creamy?
I blend the soup thoroughly and sometimes add a touch more cream or even a spoonful of butter for extra silkiness.
What’s the best way to toast sunflower seeds?
I heat them in a dry pan over medium heat, shaking often until they turn lightly golden and aromatic.
Can I make this ahead?
Yes, I often make it the day before. The flavor actually improves after sitting overnight.
Can I serve this cold?
While it’s meant to be served warm, I’ve tried it chilled in summer—it’s surprisingly refreshing.
How can I boost the protein content?
I sometimes add a scoop of cooked lentils or chickpeas before blending for a more filling soup.
What can I serve it with?
I like pairing it with crusty bread, garlic toast, or a light salad for a balanced meal.
Conclusion
This Immunity Boosting Green Goddess Soup is my favorite way to nourish my body while still indulging in comfort food. It’s creamy, vibrant, and bursting with fresh vegetable flavor. Whether I’m feeling under the weather or just want a wholesome meal, this soup always leaves me feeling energized, warm, and completely satisfied.
A creamy and nourishing Green Goddess Soup packed with kale, spinach, broccoli, and fennel for a vibrant immune-boosting meal. This comforting, wholesome soup blends fresh greens with aromatic spices and a touch of cream for a silky, satisfying finish.
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 powder)
1 medium potato, peeled and cut into 1.5 cm cubes
1 head broccoli, florets and peeled chopped stalk
2 1/2 tsp cooking or kosher salt
3/4 tsp black pepper
1.75 litres water
1 cup frozen peas
5 cups tightly packed kale leaves, roughly chopped
5 cups tightly packed baby spinach
3/4 cup thickened cream (or coconut cream for vegan)
Garnish: 2 tbsp toasted sunflower seeds (or croutons or other nuts)
Cream and/or olive oil, for drizzling
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion, leek, fennel, celery, and garlic, and sauté for 5 minutes until soft and fragrant.
Add all spice and cumin, stirring for 1 minute to release their aroma.
Pour in the water, then add the potato, broccoli, salt, and pepper. Stir, bring to a simmer, and cook uncovered for about 7 minutes until the broccoli is tender.
Add the frozen peas and simmer for 1 minute. Remove from heat.
Add kale and press it under the hot liquid. Blend the soup with a stick blender until mostly smooth.
Add spinach, press it under the surface, and blend again for 3–5 minutes until silky smooth, leaving a few flecks for texture if desired.
Stir in the cream. Ladle into bowls and drizzle with extra cream or olive oil.
Top each serving with toasted sunflower seeds or your favorite garnish and serve warm.
Notes
To make it vegan, replace the thickened cream with coconut cream or a plant-based alternative.
Frozen spinach can be used in place of fresh—just thaw and squeeze out excess water.
For extra protein, add cooked lentils or chickpeas before blending.
The soup can be served chilled for a refreshing summer version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
