Nothing says comfort quite like a steaming bowl of soup, especially when it’s vibrant, nutritious, and full of fresh flavors. Green Goddess Soup embodies all those qualities, wrapping you in a deliciously creamy, green hug that feels like a cozy blanket on a chilly day. With its luxurious texture and a medley of seasonal veggies, this soup is not just a feast for the taste buds; it’s also a feast for the eyes. Whether you’re looking to impress guests or nourish your family, this crowd-pleaser is an instant favorite you’ll want to make time and time again.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make GREEN GODDESS SOUP
Storing & Reheating
Chef’s Helpful Tips
GREEN GODDESS SOUP

What truly makes Green Goddess Soup shine is the blend of luscious ingredients coming together in harmony. Each bite bursts with a fresh, garden-like flavor, thanks to an array of herbs and vibrant greens. Inspired by the classic “Green Goddess” dressing, this soup takes those intentions and elevates them to a new level with the addition of wholesome vegetables. Trust me; once you whip up a pot of this delightful soup, your taste buds will be singing! So roll up your sleeves, gather your ingredients, and let this soup work its magic in your kitchen.

Why You’ll Love This Recipe

Simple & Quick: This soup can easily be made in under 30 minutes, making it perfect for a weeknight dinner.
Irresistible Flavor: The combination of fresh herbs, vegetables, and creamy coconut milk creates a rich, delicious taste that’ll have you coming back for seconds.
Eye-Catching Appeal: Its vibrant green hue stands out, making it a delightful addition to any dinner table.
Flexible Serving: Perfect as a starter, a light lunch, or paired with crusty bread for a cozy dinner.
Diet-Friendly Options: This recipe is easily adaptable to be vegan or gluten-free, ensuring everyone can enjoy it.

Ingredients You’ll Need

2 ½ tablespoons avocado oil: A great source of heart-healthy fats, avocado oil adds a lovely depth of flavor and allows the vegetables to sauté beautifully.
2 large leeks, white and light green parts only, sliced and well rinsed: Leeks offer a mild onion flavor that enhances the soup’s base—just make sure to rinse thoroughly to remove any grit.
2 yukon gold potatoes, peeled and diced into ¾-inch cubes: These potatoes add creaminess and body to the soup; Russet potatoes can work too if you have them on hand.
2 large heads broccoli, florets separated and stems thinly sliced: Broccoli contributes both nutrition and beautiful color. You can substitute with cauliflower if desired.
1 small zucchini: The zucchini provides a lightness and a subtle flavor that blends seamlessly into the soup.
1 bunch asparagus, trimmed (tips left whole, stalks sliced): Asparagus adds a touch of elegance and earthy taste; snap off the woody ends for the best flavor.
3 cloves garlic: Fresh garlic elevates the flavor profile, making everything smell incredible as it cooks.
1 tablespoon shiro miso paste: Miso adds a rich, savory quality that enhances the soup’s umami flavor; a neutral tahini can be a nice alternative for a similar effect.
4 cups chicken bone broth (use veggie stock for plant-based): The broth serves as the soup’s base, providing depth. Vegetable broth works just as well.
1 cup full-fat canned coconut milk: This gives the soup a creamy, velvety texture. For a lighter option, you could use unsweetened almond milk but may lose some creaminess.
¾ teaspoon salt: Adjust this to taste, keeping in mind that broth can be salty.
¼ teaspoon pepper: This adds a hint of spice that enhances the overall flavor.
2 packed cups baby spinach: Fresh spinach blends into the soup, contributing nutrition and a vibrant green color.
½ cup fresh herbs (parsley, basil, cilantro, or a mix): Your choice of herbs adds freshness; consider using a combination for a well-rounded flavor.
½ lemon, juiced: A splash of lemon brightens the flavors beautifully.
Toasted pumpkin seeds: These add a delightful crunch and nutty flavor to garnish.
Fresh herbs: Additional herbs for garnish enhance the presentation.
Olive oil: A drizzle at the end adds richness and brightness.

How to Make GREEN GODDESS SOUP

Sauté the Veggies: In a large soup pot over medium heat, add 2 ½ tablespoons of avocado oil. Sauté the leeks, diced yukon gold potatoes, and the sliced broccoli stems for about 5 minutes until the leeks become tender.
Add Remaining Veggies: Toss in the broccoli florets, diced zucchini, asparagus, minced garlic, and 1 tablespoon of shiro miso paste. Continue to sauté for another 5 minutes, stirring occasionally, until everything is fragrant and starting to soften.
Simmer the Soup Base: Pour in 4 cups of chicken bone broth and 1 cup of full-fat canned coconut milk. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a gentle simmer and cook until the potatoes are fork-tender, which should take about 7 to 10 minutes.
Incorporate Greens: Once the potatoes are tender, turn off the heat and stir in 2 packed cups of baby spinach and ½ cup of fresh herbs. Blend the soup using an immersion blender until it’s nice and smooth (you can also do this in batches using a high-speed blender).
Finish and Serve: Stir in the juice of ½ lemon. Taste the soup and adjust the salt, if necessary. Now, ladle your beautifully vibrant soup into bowls, garnishing with toasted pumpkin seeds, extra fresh herbs, and a drizzle of olive oil.

Storing & Reheating

To store, let the soup cool to room temperature before transferring it to an airtight container. It will last in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When you’re ready to enjoy your soup, reheat it on the stove over medium heat until warmed through, about 5-10 minutes, stirring occasionally. The soup may thicken as it sits in the fridge, so feel free to add a splash of water or broth to achieve your desired consistency.

Chef’s Helpful Tips

Ensure your leeks are well-rinsed, as they often hide dirt in their layers, which can affect the final dish.
For the best flavor, use fresh herbs at the end of cooking, as exposing them to high heat for too long can dull their brightness.
Adjust the texture by blending the soup to your preference—smooth or slightly chunky if you desire more bite.
Don’t skip the lemon juice; it balances the flavors superbly and adds freshness.
Feel free to experiment with the herbs; dill or mint can create an uplifting profile that pairs wonderfully with the greens.

While this vibrantly green elixir is a wonderful way to incorporate loads of healthy veggies into your meal, it’s also the perfect canvas for your culinary creativity. You have the flexibility to infuse it with spices, try different combinations of vegetables, or even tweak the garnishes. Whichever way you serve it, this soup is bound to become a cherished staple in your kitchen.

Recipe FAQs

Can I make GREEN GODDESS SOUP vegan?

Absolutely! Simply replace the chicken bone broth with vegetable stock and omit the miso paste or use a plant-based miso alternative.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, a side salad, or on its own as a light meal. You can also enjoy it with a sprinkle of feta cheese or a dollop of plain yogurt for extra creaminess.

How do I adjust the thickness of the soup?

If you find the soup is too thick after refrigerating, add a little vegetable broth or water and reheat it gently on the stove to reach your desired consistency.

Can I store leftovers?

Yes! Allow the soup to cool, then store in an airtight container in the fridge for about 4 days or freeze portions for up to 3 months for convenient meals later.

By bringing together an array of vibrant greens and wholesome ingredients, Green Goddess Soup not only nourishes the body but also nourishes the soul. So, gather your ingredients, whip up a pot, and enjoy the health benefits and delicious flavor that come with this hearty bowl of goodness.

More Soups Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

GREEN GODDESS SOUP

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

Print Recipe

Description

This GREEN GODDESS SOUP boasts a delightful blend of vegetables and herbs, providing irresistible flavors in a quick preparation. Perfect for healthy meals and light dinners.

Ingredients

Scale

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 tablespoon 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
Toasted pumpkin seeds
Fresh herbs
Olive oil

Cook Mode Prevent your screen from going dark

Instructions

Heat 2 ½ tablespoons of avocado oil in a large soup pot over medium heat.
Add sliced leeks, diced potatoes, and broccoli stems; cook for 5 minutes until softened.
Incorporate broccoli florets, zucchini, asparagus, garlic, and miso paste; continue cooking for another 5 minutes.
Pour in chicken bone broth, coconut milk, salt, and pepper; bring to a gentle simmer. Cook until potatoes are fork-tender, about 7 to 10 minutes.
Turn off the heat and mix in spinach and fresh herbs. Blend until smooth using an immersion blender or a high-speed blender in batches.
Add lemon juice and adjust the salt to taste.
Serve in bowls garnished with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil.

Notes

For a vegan version, use vegetable broth instead of chicken bone broth.
Feel free to mix and match herbs according to your taste preferences.
This soup can be refrigerated for up to 3 days, making it great for meal prep.