Description

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

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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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Blended
Cuisine: International

Nutrition

Serving Size: 2 1/2 cups
Calories: 190
Sugar: 5g
Sodium: 780mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg