This Immunity Boosting Green Goddess Soup is like a cozy hug in a bowl—vibrant, creamy, and bursting with nourishing greens. It’s my go-to recipe when I want something that tastes delicious, looks stunningly green, and leaves me feeling fueled from the inside out.
Why You’ll Love This Recipe
- Pure Green Goodness: Packed to the brim with greens like kale, broccoli, and spinach, every spoonful delivers a serious nutrient boost!
- Creamy Without Heaviness: Thanks to a splash of cream and clever blending, it’s luscious and silky, but never sits heavy—perfect for any season.
- Ridiculously Easy: With only straightforward steps and one big pot, this is a weeknight hero you’ll actually look forward to making.
- Make It Your Own: Whether you want it vegan, spicier, or loaded with your favorite garnishes, it’s endlessly adaptable—and always delicious.
Ingredients You’ll Need
Here’s what goes into Immunity Boosting Green Goddess Soup—simple, wholesome ingredients that create an extraordinary medley of flavor and color. Each one plays a star role in building that complex, crave-worthy taste (and signature vibrant green hue!) that sets this soup apart.
- Olive oil: Adds a subtly fruity richness, helping the aromatics soften and release their natural sweetness.
- Onion and leek: This aromatic duo forms the flavor base; leeks bring a gentle, rounded note while onions add classic depth.
- Fennel: Don’t skip it! When cooked, fennel mellows and gives the soup a subtle sweetness that’s downright addictive (the anise flavor completely softens).
- Celery: Just a couple stalks lend freshness and that classic “soup” undertone without overpowering.
- Garlic: Five cloves for big immune-boosting power and a cozy hug of flavor.
- All spice powder & cumin: These two work like magic to round out the greens and add depth. Sub in mixed spice or coriander if needed!
- Potato: A starchy foundation brings creaminess and body—use any variety you have on hand.
- Broccoli (florets & stalk): The key green hero for color, flavor, and fiber. Don’t toss the stalk, it’s extra nourishing.
- Salt & black pepper: Essentials for dialing up all those energetic green flavors.
- Water: No need for stock—just water, which lets all those veggies shine and simmers into a homemade veggie broth right in the pot.
- Frozen peas: Sweetness plus that pop of cheerful green—sub with extra broccoli, fennel, or potato if you like.
- Kale: A true nutrition booster! The soup’s bracing green taste is mellowed by everything else, so even kale skeptics will love it.
- Baby spinach: For extra silkiness and a double dose of emerald color. Substitute with English spinach or more kale if you like.
- Thickened cream: For that luxurious finish; use vegan or coconut cream for a completely plant-based version.
- Sunflower seeds (toasted): Add crunch and a nutty flavor with these or use your favorite toasted nuts or croutons.
- Cream and/or olive oil (for drizzling): Makes the soup extra special and adds a beautiful finish to each bowl.
Variations
One of the best things about Immunity Boosting Green Goddess Soup is how effortlessly it adapts to your cravings, pantry stash, or what’s in season. Don’t be afraid to play around—a few tweaks can make it brand new every time!
- Vegan Version: Swap the cream for silky coconut cream or any good plant-based alternative—you’ll get all the lusciousness with zero dairy.
- Extra Green: Substitute peas with extra broccoli, kale, or even add in a handful of fresh herbs at the very end for an herbal twist.
- Spicy Kick: Add a pinch of chili flakes or a diced green chili as you cook the aromatics for gentle heat that won’t overpower the soup’s freshness.
- Different Crunch: For garnish, try toasted pepitas, pine nuts, or rye croutons for a fun swap and new flavor dimension.
- Low-Carb Option: Skip the potato and use extra broccoli or cauliflower to keep it lighter but still creamy and thick.
How to Make Immunity Boosting Green Goddess Soup
Step 1: Sauté the Aromatics
Grab your biggest soup pot and warm the olive oil over medium-high heat. Toss in the onions, leek, celery, garlic, and fennel. Let them mingle, stirring now and then, until everything softens and smells absolutely divine—about five minutes of pure kitchen magic!
Step 2: Toast the Spices
Sprinkle in the all spice and cumin next. Keep stirring for a minute—the heat will bloom their flavors, infusing the pot with aroma and depth that will zigzag through every spoonful.
Step 3: Simmer the Veggies
Time to add water, diced potato, broccoli florets and stalks, salt, and pepper. Give it all a friendly stir, then bring the soup up to a gentle simmer. Let it bubble away for about seven minutes—enough for the potatoes and broccoli to become soft but still bright green.
Step 4: Peas Go In
Add your frozen peas (straight from the freezer is fine) and let them cook for just one more minute. This keeps them sweet and bursting with color.
Step 5: Blitz in the Greens
Now for the fun part! Take the pot off the heat. Add your chopped kale, pushing it down under the hot broth, then blend with a stick (immersion) blender until mostly smooth. Add your tightly packed baby spinach and blitz again until silky (a few green flecks are lovely for texture, so don’t worry about making it totally pureed).
Step 6: Finish and Serve
Gently stir in the thickened cream—watch as the soup turns even more invitingly creamy green. Ladle into bowls, swirl with an extra drizzle of cream and/or olive oil, and top with crunchy sunflower seeds or your favorite garnish. Tuck in and let those greens work their delicious magic!
Pro Tips for Making Immunity Boosting Green Goddess Soup
- Kale Prep Made Easy: To quickly strip kale leaves from their stems, grip the base and run your hand up the stalk—this saves time and gets you those tender, leafy greens in a flash.
- Blending for the Silkiest Texture: An immersion blender is your best friend here—if you don’t have one, blend in batches in a regular blender, but let the soup cool a little first for safety!
- Maximize Your Greens: Don’t toss those broccoli stalks—they’re packed with fiber and add a lovely thickness (just peel any tough bits first).
- Flavorful Finishes: Always taste for salt and acid before serving. A squeeze of lemon or a splash of vinegar can really make the flavors pop.
How to Serve Immunity Boosting Green Goddess Soup
Garnishes
I love topping each steaming bowl of Immunity Boosting Green Goddess Soup with a generous sprinkle of toasted sunflower seeds for that crave-worthy crunch and nutty flavor. Try a swirl of cream or olive oil for extra richness, or get playful with toasted pepitas, almond flakes, or even a few herby croutons.
Side Dishes
For a satisfying meal, pair this soup with a hearty chunk of seeded sourdough or a toasty grilled sandwich. A bright side salad with lemony dressing is a lovely, refreshing contrast. If I have guests, a platter of roasted veggies or juicy tomatoes works perfectly alongside.
Creative Ways to Present
Wow your eaters by serving Immunity Boosting Green Goddess Soup in wide, shallow bowls and garnishing with vibrant edible flowers, a sprinkle of microgreens, or a zigzag of chili oil. For gatherings, ladle it into shooter glasses for a gorgeous appetizer—and watch everyone swoon over that emerald green color!
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring to airtight containers. It keeps beautifully in the fridge for 4–5 days; just note that the vibrant green color may mellow a bit (the flavor stays fantastic, though!).
Freezing
This is a freezer-friendly recipe—just portion into containers (leave a little space for expansion) and freeze for up to 3 months. Thaw in the fridge overnight for freshest results. If you’re planning ahead, wait to add cream until reheating, for best texture.
Reheating
Gently rewarm the soup in a pot over low-medium heat, stirring for even warmth. If you’ve frozen it, let it fully thaw first for a smoother texture, then add the cream and any fresh toppings just before serving. A little splash of broth or water will loosen it up if needed.
FAQs
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Can I use vegetable or chicken stock instead of water?
Absolutely! I love how pure water lets the green flavors shine, but a mild vegetable or chicken stock adds extra richness if you want it. Just watch the salt—taste as you go since broths can be salty.
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Is it possible to make Immunity Boosting Green Goddess Soup completely dairy-free?
Definitely! Use coconut cream, oat-based cream, or your favorite plain plant-based substitute. The soup will still be creamy, vibrant, and loaded with greens—the coconut version even adds a hint of tropical flair.
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Do I have to blend the soup, or can I leave it chunky?
Blending gives you that signature silky texture, but you can certainly pulse less to keep some pieces if you like a chunkier, rustic vibe! Just be sure the potatoes and broccoli are nicely tender.
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Can I add protein to make it more filling?
Yes! Stir in cooked beans (white beans work well), shredded chicken, or top with a soft-boiled egg for extra protein. The soup is super flexible and welcomes your favorite add-ins with open arms.
Final Thoughts
If you’re craving something nourishing, vibrant, and soul-satisfying, I can’t recommend Immunity Boosting Green Goddess Soup enough. Gather your greens and whip up a batch—you’ll love the deep flavors and feel-good vibes in every spoonful. Here’s to health, happiness, and that unforgettable emerald glow!
Print
Immunity Boosting Green Goddess Soup Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Global
- Diet: Vegetarian
Description
This Immunity Boosting Green Goddess Soup is a vibrant and nutritious dish packed with green vegetables and fragrant spices, perfect for a comforting meal that also supports your health. Creamy and flavorful, this soup is a celebration of fresh, wholesome ingredients that come together beautifully.
Ingredients
Aromatics:
- 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
Spices and Vegetables:
- 3/4 tsp all spice powder (sub mixed spice)
- 3/4 tsp cumin powder (sub coriander)
- 1 medium potato, peeled, 1.5 cm cubes
- 1 head broccoli, florets
- 2 1/2 tsp cooking / kosher salt
- 3/4 tsp black pepper
- 1.75 litres water
- 1 cup frozen peas
- 5 cups kale leaves, roughly chopped
- 5 cups baby spinach
- 3/4 cup thickened cream
Garnishes:
- 2 tbsp sunflower seeds, toasted
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat oil in a large pot over medium-high heat. Cook onion, leek, celery, garlic, and fennel until softened.
- Cook spices: Add all spice and cumin, cook for 1 minute.
- Add water and vegetables: Add water, potatoes, broccoli, salt, and pepper. Simmer until broccoli is tender.
- Add peas: Stir in peas, simmer for 1 minute.
- Blitz in kale and spinach: Remove from heat. Blend in kale until smooth, then add spinach and blend until desired consistency.
- Serve: Stir in cream, ladle into bowls, drizzle with cream or olive oil, sprinkle with sunflower seeds, and enjoy!
Notes
- Adjust onions/leeks to preference.
- Fennel adds depth of flavor.
- Use water for a homemade vegetable stock.
- Peas can be substituted.
- Kale is a nutritious addition.
- Consider vegan cream alternatives.
- Toast sunflower seeds for garnish.
Nutrition
- Serving Size: 2 1/2 cups
