GREEN GODDESS SOUP
on Apr 16, 2026
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There’s no better way to restore and recharge than with a comforting bowl of soup and this one’s extra vibrant, colorful, and nutrient-rich.
This Green Goddess Soup is packed with vibrant green vegetables and herbs to support digestion, steady energy, and radiant skin.
Leeks and asparagus are great sources of prebiotics, broccoli is rich in vitamin C, and zucchini is a fiber powerhouse.
Spinach and fresh herbs round it out with powerful antioxidants and minerals that support healthy, glowing skin.
When these greens come together with gut-nourishing, collagen-rich bone broth and creamy coconut milk. The hint of savoriness from umami-forward miso is backed with fermented goodness, too.
It’s simple meals like this that allow me to feel my best and glow from the inside out. I can’t wait for you to try it. Enjoy!
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Ingredients for Green Goddess Soup Recipe
This may look like a lengthy list of ingredients, but know that the vegetables don’t require much prep work! Buy pre-cut if you’re short on time, or skip a veggie or two if you please. The soup will turn out just as delicious.
- Leeks: Delicate leeks add a subtle onion-garlic flavor.
- Potatoes: Yukon gold potatoes are incredibly creamy and add heartiness to this veggie-based soup.
- Broccoli: You’ll use the entire head of broccoli for this recipe! It blends easily with all the other green veggies once sautéed.
Pin this recipe for later!
Pin It- Zucchini: Another nutrient-dense veggie.
- Asparagus: This spring veggie is a prebiotic that can boost digestive health and reduce bloating.
- Garlic: An immune powerhouse.
- Shiro Miso Paste: This Japanese fermented soybean paste is mild, slightly sweet, and delicate in flavor.
- Bone Broth: I love to cook with chicken bone broth because it’s nutrient-dense and contains about 15 to 20 grams of protein per serving.
- Coconut Milk: A can of full-fat coconut milk adds a lovely creaminess without dairy.
- Spinach: Baby spinach wilts quickly and adds extra nutrients and antioxidants, too.
- Fresh Herbs: A mix of parsley, basil, and/or cilantro adds a boost of freshness and liveliness.
- Lemon Juice: A hearty squeeze of lemon juice will offset the bitterness of any of the veggies and help them keep their vibrant green color.
- Garnishes: To finish, top the bowls with toasted pumpkin seeds, additional chopped herbs, and a drizzle of olive oil for added luxuriousness.
Step-by-Step Instructions for Green Goddess Soup
To a large soup pot over medium heat, add 2 1/2 tablespoons of avocado oil.
Add the leeks, potatoes, and broccoli stems and cook for 5 minutes until the leeks have softened. Add the broccoli florets, zucchini, asparagus, garlic, and miso paste and cook for another 5 minutes.
Next, add the bone broth, coconut milk, salt, and pepper, and bring to a gentle simmer. Cook until the potatoes are fork-tender, 7 to 10 minutes.
Turn off the heat and stir in the spinach and fresh herbs. Blend until smooth using an immersion blender.
You can also do this in a high-speed blender in batches, just be careful transferring the hot liquid into the blender!
Once blended, stir in lemon juice. Taste and adjust salt as needed.
When ready to eat, ladle soup into bowls. Garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil. Serve and enjoy!
More Nutrient-Dense Soup Recipes:
- 20-Minute Sausage, Kale, and White Bean Soup
- 20-Minute Greek Lemon Chicken Soup (Dairy-Free, Gluten-Free)
- Creamy Chilled Avocado Soup (Dairy-Free)
- Skin Loving Carrot Ginger Coconut Milk Soup
GREEN GODDESS SOUP
Ingredients
- 2 ½ tablespoons avocado oil
- 2 large leeks, white and light green parts only, sliced and well rinsed
- 2 Yukon gold potatoes, peeled and diced into ¾-inch cubes
- 2 large heads broccoli, florets separated and stems thinly sliced
- 1 small zucchini
- 1 bunch asparagus, trimmed (tips left whole, stalks sliced)
- 3 cloves garlic
- 1 tablespoons shiro miso paste
- 4 cups chicken bone broth (use veggie stock for plant-based)
- 1 cup full-fat canned coconut milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 packed cups baby spinach
- ½ cup fresh herbs (parsley, basil, cilantro, or a mix)
- ½ lemon, juiced
Optional Garnishes:
- Toasted pumpkin seeds
- Fresh herbs
- Olive oil
Instructions
- To a large soup pot over medium heat, add 2 1/2 tablespoons of avocado oil. Add the leeks, potatoes, and broccoli stems and cook for 5 minutes until the leeks have softened. Add the broccoli florets, zucchini, asparagus, garlic, and miso paste and cook for another 5 minutes.
- Add the bone broth, coconut milk, salt, and pepper, and bring to a gentle simmer. Cook until the potatoes are fork-tender, 7 to 10 minutes.
- Turn off the heat and stir in the spinach and fresh herbs. Blend until smooth using an immersion blender (or a high-speed blender in batches).
- Stir in lemon juice. Taste and adjust salt as needed.
- Ladle soup into bowls. Garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
