Description
A vibrant and nutritious Immunity Boosting Green Goddess Soup packed with kale, spinach, broccoli, and warming spices, perfect for a healthy meal to strengthen your immune system.
Ingredients
Scale
Main Ingredients
- 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
- 3/4 tsp all spice powder (sub mixed spice)
- 3/4 tsp cumin powder (sub coriander)
- 1 medium potato (any type), peeled, 1.5 cm cubes
- 1 head broccoli, florets and stalk chopped
- 2 1/2 tsp cooking / kosher salt
- 3/4 tsp black pepper
- 1.75 litres / quarts water
- 1 cup frozen peas
- 5 cups (tightly packed) kale leaves, roughly chopped (1 small bunch)
- 5 cups (tightly packed) baby spinach
- 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. Cook the diced onion, leek, celery, garlic, and chopped fennel for 5 minutes until softened.
- Cook spices: Add the all spice and cumin powder to the pot and cook for 1 minute to release the flavors.
- Add vegetables and simmer: Add water, peeled potato cubes, broccoli florets and stems, salt, and black pepper. Stir and bring to a simmer, cooking uncovered for 7 minutes until the broccoli is tender.
- Add peas: Stir in the frozen peas and simmer for 1 minute to heat through.
- Blend in kale: Remove the pot from the stove. Add kale leaves, push them under the liquid, then blend with a stick blender until mostly smooth.
- Add spinach and blend: Add the baby spinach, push under the liquid, then continue blending for 3 to 5 minutes until the soup is as smooth as possible with a little texture from green bits.
- Finish and serve: Stir in the thickened cream. Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle toasted sunflower seeds on top. Serve immediately and enjoy!
Notes
- Use either a combination of onion and leek or two of the same for the base; leeks provide a sweeter flavor.
- Fennel adds depth but is subtle; don’t skip unless you dislike its mild aniseed taste.
- Water is used instead of stock to create a natural vegetable broth.
- Frozen peas can be substituted with extra broccoli, fennel, or potatoes.
- Kale boosts nutrition; substitute with more baby spinach or thawed frozen kale/spinach if desired.
- Baby spinach can be replaced with English spinach or more kale.
- For a vegan version, replace cream with vegan cream, coconut cream, or coconut milk.
- To toast sunflower seeds, heat a dry pan over medium-high heat and stir until golden; you can also use other nuts or croutons as a garnish.
- Each serving is about 2 1/2 cups, making this a generously sized meal.
Nutrition
- Serving Size: 2.5 cups
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg
