GREEN GODDESS SOUP

Print Recipe

A nutrient-rich soup, full of veggies, that will have you glowing from the inside out (and hitting your fiber goals!)

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: 20 minute soups, Green goddess, Plant-based recipes, Soup recipes

Servings:

Author: Olivia Adriance

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

This soup will last for four to five days in the fridge. Just note that the colors may be more muted the longer that it sits. You can also freeze it for quick and healthy leftovers.

Nutrition