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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg