Description
A vibrant and nutritious Immunity Boosting Green Goddess Soup packed with kale, spinach, broccoli, and aromatic spices, finished with a creamy touch and toasted sunflower seeds for added texture. Perfect for a healthy main course that supports your immune system.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 1 leek (white part only), diced
- 1 medium fennel, chopped
- 2 celery stems, roughly chopped
- 5 garlic cloves, roughly minced
- 3/4 tsp all spice powder
- 3/4 tsp cumin powder
- 1 medium potato, peeled, 1.5 cm cubes
- 1 head broccoli, florets with peeled and chopped stalk
- 2 1/2 tsp 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
Garnishes
- 2 tbsp sunflower seeds, toasted
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel. Cook for 5 minutes until softened and fragrant.
- Cook spices: Add all spice powder and cumin powder to the pot. Cook for 1 minute, stirring constantly to toast the spices and release their aromas.
- Add vegetables and simmer: Add water, cubed potato, broccoli (including stalk), kosher salt, and black pepper to the pot. Stir well, bring to a simmer, and cook uncovered for 7 minutes until the broccoli becomes tender.
- Add peas: Stir in frozen peas and let the soup simmer for an additional 1 minute to heat through.
- Blend kale and spinach: Remove the pot from heat. Add the chopped kale and push it under the liquid. Use a stick blender to blend the soup until mostly smooth but still with some texture from green bits. Add the baby spinach, push it into the liquid, and blend again for approximately 3 to 5 minutes until the soup is as smooth as possible with a bit of texture.
- Finish and serve: Stir in the thickened cream until combined. Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle toasted sunflower seeds on top. Serve immediately and enjoy the nourishing soup!
Notes
- Use either onion or leek according to preference; leeks provide a sweeter, rounded flavor.
- Don't skip fennel as it adds great flavor; its aniseed taste is subtle and mild after cooking.
- Only water is needed—this soup makes its own homemade vegetable stock.
- Frozen peas can be replaced with more broccoli, fennel, or potato if desired.
- For the kale, substitute with more baby spinach or use frozen kale/spinach if fresh is unavailable. Remove kale leaves from stems by stripping with your hand and pack tightly when measuring.
- For cream alternatives, try vegan cream, coconut cream, or coconut milk for a subtle coconut flavor to keep it vegan.
- To toast sunflower seeds or other nuts/seeds, preheat a dry pan over medium-high heat and stir frequently until golden.
- Croutons or other toasted nuts can be used as garnish in place of sunflower seeds.
- Nutrition information is based on about 2 1/2 cups per serving and yields 8 servings.
Nutrition
- Serving Size: 2.5 cups
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 25 mg
