There’s something truly comforting about a warm, vibrant bowl of soup that feels like a hug from the inside out. This Immunity Boosting Green Goddess Soup Recipe is exactly that—packed with fresh greens, fragrant spices, and creamy goodness to lift your spirits and support your well-being in one delicious sip.

Three white bowls filled with thick green soup are set on a white marbled surface with a gray cloth. Each bowl has a swirl of white cream on top, drizzled with golden olive oil and sprinkled with light brown seeds. One bowl has a silver spoon standing upright in the soup. Fresh dark green kale leaves and pieces of torn light brown bread are scattered around the bowls. The texture of the soup is smooth and creamy with visible small bits of leafy greens. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Immunity Boosting Green Goddess Soup Recipe
Top Tip
How to Serve Immunity Boosting Green Goddess Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Immunity Boosting Green Goddess Soup Recipe

Why You'll Love This Recipe

I’ve made this Immunity Boosting Green Goddess Soup Recipe more times than I can count, especially on those chilly days when I want to feel nourished and refreshed at the same time. It’s amazing how such simple, wholesome ingredients can come together to create a soup that’s not only tasty but feels almost magical in how it energizes you.

Vibrant Nutrition: Loaded with kale, spinach, broccoli, and peas, this soup is a powerhouse of vitamins and antioxidants.
Comforting and Easy: A creamy texture and fragrant spices make it feel luxurious without any complicated steps.
Flexible Ingredients: Whether you have kale or spinach on hand, fennel or leek, it’s forgiving and forgiving and welcoming of substitutions.
Perfect for Wellness: Every spoonful is like a mini immune system hug, great when you want to feel proactive about your health.

A close-up view of a bowl filled with smooth, vibrant green soup with a slight creamy swirl on top, garnished with small seeds. A woman's hand is dipping a piece of soft, white bread into the soup, showing the bread partially covered in the green soup and cream. The bowl is white, placed on a white marbled surface with blurred green leaves in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients list might look long, but trust me—it’s all straightforward stuff that builds layers of flavor and nutrition without fuss. Shopping tip: pick the freshest greens you can find and don’t skip the fennel; it adds this subtle depth that really makes the soup sing.

Flat lay of a small puddle of olive oil in a glass dish, one diced onion and one diced leek white part, a medium chopped fennel bulb, two roughly chopped celery stalks, five garlic cloves peeled and minced, a medium peeled potato cut into cubes, a head of broccoli with florets and stalk pieces, a small heap of frozen peas, a tightly packed small bunch of kale leaves roughly chopped, a tightly packed handful of baby spinach leaves, a small bowl of thickened cream, and a small dish of toasted sunflower seeds, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: A healthy fat that’s perfect for sautéing aromatics and bringing out their sweetness.
Onion and leek: These form the savory base and lend a gentle sweetness—using both amps up the flavor.
Fennel: Adds a mild aniseed note that softens into background warmth, balancing the greens.
Celery: For fresh, crisp aroma and subtle earthy undertone.
Garlic: Immune-boosting and fragrant, garlic is a no-brainer in this soup.
All spice and cumin powder: These spices add complexity and warmth, making it feel cozy and exotic.
Potato: Gives body and creaminess after blending without needing lots of cream.
Broccoli: A nutrition star packed with vitamins, and the stalks add extra fiber.
Salt and pepper: Essential seasoning to enhance all combined flavors.
Water: No broth needed here—the veggies create their own rich base.
Frozen peas: For touch of sweetness and bright green color.
Kale and baby spinach: The heart of the green goddess, these leafy greens boost antioxidant levels and add vibrant color.
Thickened cream: Optional but recommended to add luscious silkiness to the soup.
Sunflower seeds or croutons: For that perfect crunch contrast when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Immunity Boosting Green Goddess Soup Recipe is how easy it is to make it your own. Sometimes I add a squeeze of fresh lemon for brightness or a sprinkle of chili flakes for a little kick. Feel free to experiment—you can’t really go wrong here.

Vegan Variation: Swap out the cream for coconut milk or a vegan cream substitute and you’re still in creamy heaven.
Seasonal Tweaks: Swap kale with Swiss chard or add a handful of fresh herbs like parsley or basil for an herby twist.
Mild to Bold: If you’re sensitive to spices, reduce the cumin and all spice, or add a little more for those days you want cozier vibes.

Step-by-Step: How I Make Immunity Boosting Green Goddess Soup Recipe

Step 1: Sauté Your Aromatics Until Soft and Inviting

Start by heating the olive oil in your big soup pot over medium-high heat. Toss in the diced onion, leek, celery, garlic, and chopped fennel. Stir frequently for about 5 minutes until everything softens and smells irresistible—this is where your flavor foundation begins. Don’t rush; gently softening the veggies brings out their sweetness, and that makes a big difference.

Step 2: Toast Those Spices

Add the all spice and cumin powder straight into the pot and cook it with the softened veggies for about 1 minute. This step wakes up the spices, releasing warmth and richness that infuses the whole soup.

Step 3: Build The Brothy Vegetable Base

Pour in the water, then add the potato cubes, broccoli florets and stalk, plus your salt and pepper. Give it a good stir to combine everything, then bring it to a gentle simmer. Let it bubble away uncovered for 7 minutes until the broccoli is tender but still bright green. This is the soul of your soup—simple veggies turning into something so comforting.

Step 4: Sweeten with Peas & Get Ready to Blend

Stir in the frozen peas and simmer for just a minute to warm them through. Then remove the pot from the stove—it’s time for the magic blender step.

Step 5: Blitz In Your Greens for That Signature Green Goddess Glow

Submerge your kale leaves gently under the liquid—pushing them down with your spoon or spatula—and use a stick blender to puree until the soup is mostly smooth but still has little flecks of green for a lovely texture. Add the baby spinach, gently push it under, and blitz again until as smooth as you like, usually 3 to 5 minutes. Don’t worry if it’s not perfectly uniform—that bit of green texture is charming!

Step 6: Finish with Cream and Serve

Stir in the thickened cream to add silky richness. Ladle the soup into bowls, then get creative with a drizzle of extra cream or olive oil and a sprinkle of toasted sunflower seeds for crunch. Dig in and feel that green goodness nourish your body and soul.

Top Tip

From countless pots of this soup, I’ve learned that a few small tricks make a huge difference in flavor and texture. Don’t rush the sautéing, and don’t be afraid of blending the greens thoroughly—it transforms the soup from good to unforgettable.

Slow Sauté: Softening the onions, leek, celery, garlic, and fennel slowly unlocks natural sweetness—skip this, and your soup misses a major flavor boost.
Spice Toasting: Toasting your spices with the base veggies before adding liquid wakes up their aroma and warmth, which you’ll really notice in every spoonful.
Blending Technique: Use a stick blender instead of a regular blender to keep it easy, safe, and with enough texture for a more interesting mouthfeel.
Don’t Skip the Fennel: Even if you think you don’t love fennel, it melts into the soup subtly and adds that round comforting flavor that ties everything together.

How to Serve Immunity Boosting Green Goddess Soup Recipe

Garnishes

I usually go simple with toasted sunflower seeds sprinkled on top because they add a lovely nutty crunch that contrasts the creamy soup. Sometimes I drizzle a bit of olive oil or swirl in extra cream just before serving—it feels indulgent and makes for a pretty presentation.

Side Dishes

To make this an even heartier meal, I love pairing it with crusty whole-grain bread or crunchy garlic croutons. A fresh green salad on the side adds a crisp companion that complements the warmth and creaminess beautifully.

Creative Ways to Present

For gatherings or when I want to impress, I serve this soup in little shot glasses as a welcome appetizer—so pretty and perfect for sipping. Adding finely chopped fresh herbs like chives or parsley on top adds color and a fresh note that wow guests every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. Give it a good stir before reheating since the cream can sometimes settle. This soup reheats wonderfully without losing the vibrant color or flavor.

Freezing

If I’m making in advance, I freeze batches (without cream added) in freezer-safe containers for up to 3 months. When ready to eat, I thaw overnight, then gently warm it up, stirring in cream at the end to keep the texture silky.

Reheating

Reheat on the stove over low heat, stirring often to prevent sticking and to redistribute the cream smoothly. Avoid boiling it, as that can separate the cream. A gentle warm-up keeps the soup luscious and fresh-tasting.

Frequently Asked Questions:

Can I make this Immunity Boosting Green Goddess Soup Recipe vegan?

Absolutely! Swap out the thickened cream for coconut milk, coconut cream, or a vegan cream alternative. It changes the flavor slightly but keeps the creaminess and immune-boosting benefits intact.

What if I don’t have kale or spinach?

No worries at all. You can substitute with Swiss chard, collard greens, or even frozen spinach or kale that’s been thawed and drained. The soup will still be delicious and packed with nutrients. I often use whatever green I have on hand!

Can I prepare this soup ahead of time?

Yes! You can make the soup up to 2 days ahead, store it in the fridge, and reheat gently before serving. If freezing, remember to add cream only after thawing and reheating to keep the texture silky.

Why is fennel important in this Immunity Boosting Green Goddess Soup Recipe?

Fennel adds a subtle, sweet aniseed flavor that blends into the background to enhance the overall taste without overpowering it. It gives the soup a uniquely comforting layer that’s hard to replicate with other veggies.

Final Thoughts

This Immunity Boosting Green Goddess Soup Recipe holds a special place in my kitchen—it’s like a little ritual of self-care in a bowl. I hope you’ll find it just as comforting and nourishing, especially on busy or chilly days when you crave something wholesome and effortlessly delicious. Give it a try, savor each spoonful, and feel proud you’ve made something so good for your body and soul.