There’s something truly comforting about a warm, vibrant soup that wakes up your senses and boosts your well-being at the same time. This Immunity Boosting Green Goddess Soup Recipe packs a punch of fresh greens, spices, and creamy goodness — perfect for those days when you want to nurture yourself without fuss. Let me walk you through why this one’s become a kitchen favorite of mine.
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Why You'll Love This Recipe
This soup is more than just a vibrant green bowl—it’s a warm, nourishing experience. I love how it comes together quickly with ingredients you can find easily, yet it tastes like you’ve spent hours perfecting it.
- Supercharged Immunity Boost: Loaded with kale, spinach, garlic, and spices known to support your immune system.
- Creamy & Comforting Texture: The blend of veggies and thickened cream creates a silky, satisfying soup that's as comforting as it is healthy.
- Versatile and Customizable: Whether you’re vegan, dairy-free, or just love extra greens, you can tweak it to suit your tastes with ease.
- Simple, Real Ingredients: No fancy broths or powders here—just honest veggies, herbs, and a touch of cream.
Ingredients & Why They Work
What’s so great about this Immunity Boosting Green Goddess Soup Recipe is how the ingredients blend flavors and nutrition seamlessly while keeping it easy to shop for. Here’s the lowdown on the stars of the show:
- Olive oil: A healthy fat that carries the flavors beautifully when you sauté the aromatics.
- Onion and leek: These add depth and a gentle sweetness, grounding the soup’s vegetal notes.
- Fennel: Brings a subtle aniseed fragrance that wakes up the palate without overpowering.
- Celery: Adds a crisp, fresh layer that balances the richer flavors.
- Garlic: Of course, this immune hero boosts flavor and your body’s defenses.
- All spice & cumin powders: Warm spices that give the soup a subtle complexity and a comforting aroma.
- Potato: The secret to creaminess without heavy cream overload—plus it thickens the soup naturally.
- Broccoli: Provides fiber, vitamins, and those hearty green flavors to bulk up the soup.
- Cooking/kosher salt & black pepper: Essentials for seasoning and bringing everything together.
- Water: Instead of stock—it’s all about fresh ingredients doing the heavy lifting here.
- Frozen peas: A sweet pop that brightens the flavor and adds more nutrients.
- Kale: The kale powerhouse! Loads of vitamin C and antioxidants packed into each spoonful.
- Baby spinach: Adds a tender leafy texture that balances the kale’s robustness.
- Thickened cream: For that indulgent swirl of silky smoothness, though there are great vegan alternatives.
Make It Your Way
I’m a big fan of keeping recipes flexible, and this Immunity Boosting Green Goddess Soup Recipe is no exception. Over time, I’ve played around with adding subtle twists—sometimes to accommodate what’s in the fridge, other times just for fun.
- Vegan Variation: I've swapped the cream for coconut cream on chilly days, which adds a lovely slight sweetness and keeps it dairy-free.
- Extra Greens: Sometimes I throw in a handful of fresh herbs like parsley or cilantro for an herbal punch.
- Spice it Up: When I’m feeling bold, a pinch of chili flakes or smoked paprika adds a cozy smoky sparkle.
- Chunky or Smooth: Depending on my mood, I either blitz to a super smooth texture or leave a bit of green chunks for that lovely homemade feel.
Step-by-Step: How I Make Immunity Boosting Green Goddess Soup Recipe
Step 1: Sauté those aromatics until tender
Start by heating olive oil in a large pot over medium-high heat. Toss in the diced onion, leek, celery, garlic, and fennel. Let these cook gently for about 5 minutes until they soften up and start releasing their lovely scents. Pro tip: stir occasionally to avoid any browning — you want soft, not crispy!
Step 2: Spice it up
Add the all spice and cumin powders next, stirring for about a minute until those spices bloom in the warm oil and fill your kitchen with that cozy aroma. This is a small step that makes a big difference in flavor.
Step 3: Add veggies, water, and seasoning
Next, throw in the cubed potato, broccoli florets (and stalks—don’t waste those!), salt, and black pepper. Pour in the water and give everything a good stir. Bring the pot to a gentle simmer and let it cook, uncovered, for about 7 minutes until the broccoli becomes tender. This step creates a hearty vegetable stock in your pot—a beautiful base for the soup.
Step 4: Add peas and greens
Stir in the frozen peas and let them warm through for about a minute. Then, take the pot off the heat and submerge the kale into the liquid. Use your trusty stick blender to blitz it until mostly smooth, with just a hint of texture left—this makes the soup feel so fresh and lively. Add the baby spinach next, submerge it too, and blitz again for 3 to 5 minutes, until your soup is as smooth as you prefer.
Step 5: Stir in cream and serve
Finally, mix in the thickened cream for that luxurious, silky finish. Ladle into bowls, drizzle with a little extra cream or olive oil, and top with toasted sunflower seeds or your favorite crunchy garnish. You’re ready to dive in and enjoy!
Top Tip
Having made this soup plenty of times, I’ve learned a few tricks that make all the difference. These tips will help you nail the flavors and textures whether you’re a beginner or a seasoned cook.
- Blanch the Broccoli First: If you want a brighter green color, give your broccoli a quick blanch before adding it to the soup—it helps retain the vibrant hue.
- Don’t Overblend: I prefer a bit of green texture in my soup; over-blending makes it too flat. Stop when you have your preferred mix of smoothness and bits.
- Toast Your Garnishes: Toast sunflower seeds or nuts in a dry pan until golden and fragrant—it amps up the flavor and crunch immensely.
- Season in Layers: Taste the soup after each main step and adjust salt and pepper accordingly. It ensures balanced flavor throughout.
How to Serve Immunity Boosting Green Goddess Soup Recipe
Garnishes
I always keep toasted sunflower seeds on hand to sprinkle on top — their nuttiness and crunch are the perfect contrast to the creamy soup. Sometimes I add a swirl of cream or a drizzle of olive oil for that extra touch of indulgence. If you like a bit of zest, a squeeze of lemon over the top brightens the bowl beautifully.
Side Dishes
My go-to sides are crusty sourdough bread or garlic toast to soak up every last drop. For an even heartier meal, a simple quinoa salad or roasted vegetables on the side complement the soup’s fresh flavors nicely.
Creative Ways to Present
For dinner parties or special lunches, I sometimes serve the soup in small mason jars with mini spoons—such a fun way to showcase that glorious green! Garnishing with edible flowers or microgreens amps up the wow factor as well.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup into airtight containers and keep them in the fridge for up to 3 days. The flavor actually deepens overnight, making it taste even better the next day!
Freezing
This soup freezes like a dream. I portion it into freezer-safe containers or zip bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
I gently reheat leftovers on the stovetop over low heat, stirring frequently. If the soup thickens too much, just stir in a splash of water or broth to bring it back to that creamy consistency.
Frequently Asked Questions:
Absolutely! Swap the thickened cream for coconut cream or a vegan alternative, and you’ll keep all the flavor and creaminess without dairy.
No worries! You can use extra baby spinach or frozen kale (thawed and drained). The soup still packs a nutritional punch and tastes just as good.
You can, but I prefer just water because the fresh veggies and spices develop their own amazing broth. Using stock may overpower the delicate flavors.
Stored properly in an airtight container, the soup stays fresh in the fridge for up to 3 days. I recommend reheating it gently to keep its creamy texture.
Final Thoughts
Honestly, making this Immunity Boosting Green Goddess Soup Recipe feels like giving a nourishing hug to myself and everyone I serve. It’s simple, wholesome, and bursting with fresh green goodness that just lifts your mood and health. I can’t recommend it enough as a go-to soup for any season, especially when you want to feel cozy and cared for. So grab your blender, fill your kitchen with those lush aromas, and enjoy this soul-soothing green goddess.
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Immunity Boosting Green Goddess Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
Description
This Immunity Boosting Green Goddess Soup is a nutrient-packed, creamy vegetable soup featuring kale, spinach, broccoli, fennel, and aromatic spices. It's designed to offer a flavorful, nourishing meal that supports wellness and immune health, perfect for a comforting main course.
Ingredients
Vegetables & Aromatics
- 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
- 1 medium potato (any type), peeled, 1.5 cm cubes
- 1 head broccoli, florets and chopped stalk
- 1 cup frozen peas
- 5 cups (tightly packed) kale leaves, roughly chopped (1 small bunch)
- 5 cups (tightly packed) baby spinach
Spices & Seasoning
- 2 tablespoon olive oil
- ¾ teaspoon all spice powder (sub mixed spice)
- ¾ teaspoon cumin powder (sub coriander)
- 2 ½ teaspoon cooking / kosher salt
- ¾ teaspoon black pepper
Liquids & Cream
- 1.75 litres water
- ¾ cup thickened cream
Garnishes
- 2 tablespoon sunflower seeds, toasted (or croutons or other toasted nuts)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat olive oil in a very large pot over medium high heat. Add the diced onion, leek, celery, garlic, and chopped fennel. Cook for 5 minutes until the vegetables are softened and fragrant.
- Cook spices: Add the all spice powder and cumin powder to the pot. Stir and cook for 1 minute to release the flavors.
- Simmer vegetables: Add water, peeled and cubed potato, broccoli florets and stalk, salt, and black pepper. Stir well and bring the mixture to a simmer. Cook uncovered for 7 minutes or until the broccoli is tender.
- Add peas: Stir in the frozen peas and continue to simmer the soup for 1 minute to heat through.
- Blend kale and spinach: Remove the pot from heat. Add the roughly chopped kale leaves, pushing them under the liquid. Using a stick blender, blitz the soup until mostly smooth but still with some green bits for texture. Then add the baby spinach, push it under the liquid, and blitz again for about 3 to 5 minutes until as smooth as possible.
- Finish with cream and garnish: Stir in the thickened cream until fully incorporated. Ladle the soup into bowls, drizzle with additional cream and/or olive oil, and sprinkle toasted sunflower seeds on top before serving.
Notes
- Use either one onion and one leek, or two onions, or two leeks depending on availability; leek adds a sweeter flavor.
- Fennel adds a subtle aniseed flavor but can be skipped if undesired.
- Only water is needed — no stock required as the vegetables create a natural broth.
- Peas may be substituted with more broccoli, fennel, or potato to your preference.
- Kale is a nutrition booster; substitute with more baby or English spinach if preferred. For frozen greens, thaw and squeeze out excess water before use.
- Baby spinach can be replaced with English spinach or kale for variation.
- For a vegan option, use vegan cream alternatives like coconut cream or store-bought vegan cream.
- Toast sunflower seeds in a dry pan over medium high heat until golden for extra crunch. Other nuts or croutons can be used as garnishes.
- Each serving is about 2 ½ cups, making it a generous meal portion.
Nutrition
- Serving Size: 312 ml
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 20 mg
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