If you’re searching for a delicious way to nourish your body and uplift your spirits, this Immunity Boosting Green Goddess Soup Recipe is exactly what you need. Bursting with vibrant greens and wholesome vegetables, every spoonful offers a fresh, creamy texture paired with subtly spiced flavors that warm you inside out. This soup is not only a feast for the eyes but also a powerhouse of nutrients designed to support your immune system gently and deliciously. Trust me, once you try this, it’ll become your go-to comfort food whenever you want to feel healthy and satisfied all at once.
Ingredients You’ll Need
Gathering the right ingredients is an easy and joyful first step that guarantees great taste and beautiful color. Each item in this list has a specific role—from providing creamy substance and vibrant greens to infusing the soup with aromatic depth.
- 2 tbsp olive oil: Choose extra virgin for a rich, fruity base that helps sauté the aromatics smoothly.
- 1 onion, diced: Adds a mild sweetness and foundational flavor when softened.
- 1 leek (white part only), diced: Brings a gentle onion-like aroma with a subtle earthiness.
- 1 medium fennel, chopped: Gives the soup a hint of anise and crisp texture as it cooks.
- 2 celery stems, roughly chopped: Introduces freshness and a slight crunch to the broth.
- 5 garlic cloves, roughly minced: Provides an immune-supporting, pungent kick that deepens the flavor profile.
- 3/4 tsp all spice powder: A warm note that elevates the soup’s overall spiced complexity.
- 3/4 tsp cumin powder: Adds earthy undertones and subtle warmth to the mix.
- 1 medium potato, peeled and cubed: Thickens the soup naturally, lending creaminess without needing flour.
- 1 head broccoli, florets and stalk chopped: Key for that bold green color and immune-boosting antioxidants.
- 2 1/2 tsp kosher salt: Enhances all the flavors with the perfect seasoning balance.
- 3/4 tsp black pepper: Adds a mild heat and complexity.
- 1.75 litres water: The cooking liquid that brings everything together and keeps the soup light.
- 1 cup frozen peas: Gently sweet peas that brighten the flavor and texture.
- 5 cups kale leaves, roughly chopped: The nutrient-dense hero packed with vitamins and texture.
- 5 cups baby spinach: Adds a delicate, fresh layer of green goodness.
- 3/4 cup thickened cream: Swirled in at the end for luscious richness.
- 2 tbsp toasted sunflower seeds: Offer a crunchy, nutty finish; feel free to switch for croutons or other toasted nuts.
- Cream and/or olive oil for drizzling: Gives your final presentation a silky and inviting touch.
How to Make Immunity Boosting Green Goddess Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a generously sized pot over medium-high heat. Toss in your diced onion, leek, celery, garlic, and fennel, and cook them gently for about five minutes until they are wonderfully softened and fragrant. This step builds the flavorful foundation for your soup.
Step 2: Cook the Spices
Next, sprinkle in the all spice and cumin powders. Stir them around in the hot oil for about a minute. This toasting releases their essential oils, delivering a warm, inviting aroma that will make your kitchen smell irresistible.
Step 3: Simmer the Vegetables
Pour in the water, then add the potato cubes, broccoli florets (and chopped stalks), salt, and black pepper. Give everything a good stir and bring the mixture to a simmer, uncovered. Let it bubble gently for 7 minutes, enough time for the broccoli to become perfectly tender but still vibrant.
Step 4: Add the Peas
Stir in the frozen peas and let the soup simmer for another minute. This ensures they heat through without losing their bright color or fresh flavor.
Step 5: Blitz in the Greens
Remove the pot from the heat and submerge the kale leaves under the liquid. Using a stick blender, pulse until mostly smooth but still showing little green bits for a lovely textural surprise. Next, add the baby spinach and blitz again for about three to five minutes—this transforms the soup into a silky emerald sensation full of vitality.
Step 6: Stir in the Cream and Serve
The final flourish is stirring in the thickened cream, which mellows the greens and adds a creamy embrace. Ladle the soup into bowls, drizzle with extra cream and olive oil, then sprinkle with toasted sunflower seeds. Every spoonful is a hug of health and comfort!
How to Serve Immunity Boosting Green Goddess Soup Recipe
Garnishes
Top your soup with toasted sunflower seeds for a nutty crunch, or substitute with crispy croutons or toasted almonds if you prefer. A delicate swirl of cream or a drizzle of good olive oil adds visual appeal and extra richness that makes every bowl inviting and indulgent.
Side Dishes
This soup pairs beautifully with crusty whole-grain bread or a fresh side salad. The bread is perfect for dipping in that creamy, green goodness, while a light salad of citrus and fennel complements the earthiness of the soup, keeping your meal balanced and satisfying.
Creative Ways to Present
For a special touch, serve the soup in small mason jars for a chic picnic option or use vibrant bowls that highlight the deep green colors. Adding a sprinkle of finely chopped fresh herbs like parsley or chives on top creates a burst of color and freshness that’s as pleasing to the palate as it is to the eye.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Immunity Boosting Green Goddess Soup Recipe fresh by transferring it into airtight containers and refrigerating it for up to 3 days. Give it a good stir before reheating to bring the flavors back to life.
Freezing
This soup freezes exceptionally well, making it a perfect make-ahead meal. Freeze in portion-sized containers or freezer bags for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat your green goddess soup slowly over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or cream if it thickens too much. This careful reheating keeps the flavors vibrant and the textures smooth, ready to nourish you again.
FAQs
Can I use other greens instead of kale and spinach?
Absolutely! Swiss chard, collard greens, or even young beet greens can be great substitutes. Just keep in mind their cooking times and flavors might alter the final soup slightly.
Is this soup suitable for vegans?
Yes, it’s easy to make vegan by substituting the thickened cream with coconut cream or any other plant-based cream, and using olive oil for drizzling.
What makes this recipe immune-boosting?
The combination of garlic, kale, spinach, broccoli, and a variety of spices all contain vitamins, antioxidants, and anti-inflammatory compounds that help support a healthy immune system naturally.
Can I lower the salt content?
Definitely. You can reduce the salt or use a low-sodium broth instead of water for more control over sodium levels. Taste and adjust seasoning as you go.
Is a blender necessary for this recipe?
While a blender helps achieve that smooth and creamy texture, you can also use a food processor or mash the vegetables manually for a chunkier version. The goal is to enjoy the soup as you like it best!
Final Thoughts
Creating this Immunity Boosting Green Goddess Soup Recipe is like giving yourself a warm, comforting hug loaded with nature’s best nutrients. It’s simple to make yet feels special every time you serve it. Don’t wait for the cold season to try it; enjoy this vibrant soup whenever you need a tasty pick-me-up that’s both satisfying and healthful. Happy cooking and here’s to your wellness with every spoonful!
Print
Immunity Boosting Green Goddess Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
Description
This Immunity Boosting Green Goddess Soup is a vibrant, nutrient-rich soup packed with greens and warming spices. It combines fresh vegetables like broccoli, kale, and spinach with aromatic spices and a creamy finish, making it a perfect comforting dish that supports your immune system.
Ingredients
Vegetables and Aromatics
- 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
- 1 medium potato (any type), peeled, cut into 1.5 cm cubes
- 1 head broccoli, florets (peel and chop stalk too)
- 1 cup frozen peas
- 5 cups (tightly packed) kale leaves, roughly chopped (1 small bunch)
- 5 cups (tightly packed) baby spinach
Spices and Seasonings
- 3/4 tsp all spice powder (can substitute mixed spice)
- 3/4 tsp cumin powder (can substitute coriander powder)
- 2 1/2 tsp cooking or kosher salt
- 3/4 tsp black pepper
Liquids and Toppings
- 1.75 litres (7 cups) water
- 3/4 cup thickened cream
- 2 tbsp sunflower seeds, toasted (or substitute with croutons or other toasted nuts)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat olive oil in a very large pot (6L/qt capacity) over medium-high heat. Add diced onion, leek, celery, garlic, and fennel. Cook for about 5 minutes until the vegetables soften and become aromatic.
- Cook spices: Add the all spice powder and cumin powder to the pot. Stir and cook for 1 minute to release their flavors, ensuring the spices don’t burn.
- Add vegetables and simmer: Pour in the water, then add the cubed potatoes, broccoli florets and stalks, cooking salt, and black pepper. Stir well, bring the mixture to a simmer and allow it to cook uncovered for about 7 minutes, or until the broccoli is tender.
- Add peas: Add the frozen peas to the pot and simmer for an additional 1 minute to heat through.
- Blitz in kale and spinach: Remove the pot from the stove. Submerge the kale leaves under the liquid and use a stick blender to blend the soup until mostly smooth but retaining some texture. Then add the baby spinach, push it under the liquid, and blitz again until the soup is smooth with small green bits for texture (approximately 3 to 5 minutes blending).
- Serve: Stir in the thickened cream until fully incorporated. Ladle the soup into bowls, then drizzle with extra cream and/or olive oil. Finish with a sprinkle of toasted sunflower seeds for a delightful crunch. Serve immediately and enjoy the nourishing benefits.
Notes
- The combination of leek and onion adds a depth of flavor to the soup’s base.
- Use the whole broccoli head including the stalk for extra nutrients and less waste.
- The soup can be thickened or thinned with water to your preferred consistency.
- You can substitute frozen peas with fresh peas when in season.
- Thickened cream can be replaced with coconut cream or a dairy-free alternative for a vegan version.
- Toasted nuts or croutons can add interesting texture if sunflower seeds are not available.
