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
Scale
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.
