Description

This Immunity Boosting Green Goddess Soup is a vibrant, nutrient-packed blend of fresh greens and warming spices. Perfect for a healthy meal, it combines kale, spinach, broccoli, and aromatic vegetables into a creamy, flavorful soup that supports your immune system. Easy to prepare and made with simple ingredients, this soup is both comforting and revitalizing.

Ingredients

Scale

Vegetables and Aromatics

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
1 medium potato (any type), peeled, 1.5 cm cubes
1 head broccoli, florets and chopped stalk
1 cup frozen peas
5 cups (tightly packed) kale leaves, roughly chopped (1 small bunch)
5 cups (tightly packed) baby spinach

Spices and Seasoning

2 tbsp olive oil
3/4 tsp all spice powder (or mixed spice)
3/4 tsp cumin powder (or coriander)
2 1/2 tsp cooking/kosher salt
3/4 tsp black pepper

Liquids and Garnishes

1.75 litres water
3/4 cup thickened cream
2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
Cream and/or olive oil for drizzling

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Instructions

Sauté aromatics: Heat olive oil in a very large pot over medium-high heat. Cook the diced onion, leek, celery, garlic, and chopped fennel for 5 minutes until softened and fragrant.
Cook spices: Add the all spice powder and cumin powder to the pot and cook for 1 minute to release their flavors.
Add vegetables and simmer: Add water, cubed potatoes, broccoli florets and stalks, salt, and black pepper. Stir well and bring to a simmer. Cook uncovered for 7 minutes until the broccoli is tender.
Add peas: Stir in the frozen peas and simmer for 1 minute to heat through.
Blitz in kale: Remove the pot from heat. Add the chopped kale, pushing it under the liquid. Use a stick blender to blend the soup until mostly smooth but with some green bits for texture. Add the baby spinach, push it under the liquid, then blend again for about 3 to 5 minutes until as smooth as possible.
Serve: Stir in the thickened cream. Ladle the soup into bowls, drizzle with extra cream and/or olive oil, and sprinkle with toasted sunflower seeds. Enjoy the warm, nourishing soup!

Notes

You can use either one onion and one leek, or two leeks, or two onions, depending on your preference and availability.
Fennel adds a unique flavor base but is mild once cooked; if you dislike its aniseed flavor, you can omit it without drastically affecting the soup.
This soup uses only water instead of stock to create a clean and fresh vegetable broth.
If peas are unavailable, substitute with additional broccoli, fennel, or potato for similar texture and sweetness.
Kale is a nutritional powerhouse here; to avoid a strong kale flavor, substitute with more baby spinach or use frozen kale or spinach (thawed and excess water squeezed out).
Baby spinach can be substituted with English spinach or more kale; pack leaves tightly into the measuring cup for accuracy.
To make this soup vegan, substitute thickened cream with vegan cream, coconut cream, or coconut milk (note this will add a slight coconut flavor).
To toast sunflower seeds, heat a small pan over medium-high heat without oil and stir the seeds until they are light golden. Other nuts like pine nuts, pepitas, or almond flakes also work well.
Nutrition values are based on about 2 1/2 cups per serving, which makes for a generous meal.

Nutrition

Serving Size: 2 1/2 cups
Calories: 180 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 20 mg