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
Scale
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 tbsp olive oil
- 3/4 tsp all spice powder (sub mixed spice)
- 3/4 tsp cumin powder (sub coriander)
- 2 1/2 tsp cooking / kosher salt
- 3/4 tsp black pepper
Liquids & Cream
- 1.75 litres water
- 3/4 cup thickened cream
Garnishes
- 2 tbsp 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 1/2 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
