This Green Goddess Soup defies all expectations of what green soups typically are. It doesn’t taste like pureed grass for one. It’s actually delicious. And it’s being shared by me, a self confessed Cheese-Lovin’-Carb-Monster (who ever thought THAT would happen!) Packed with immunity-boosting vegetables, this verdant soup is just what you need to fight off winter blues.
Disclaimer: I am not a medical professional and nothing in this post should be interpreted as medical advice. I’m just sharing a recipe that is loaded with good-for-you nutritious vegetables!
Immunity-boosting Green Goddess Soup
Half of Sydney is out of action with the flu or COVID right now. So here by popular demand is a big pot of nutrition packed goodness that actually tastes great!
I’m not going to lie. The first couple of attempts here were pretty dismal and tasted like a hot green wheatgrass smoothie. I knew it was doing good things to my insides….but it wasn’t fun eating it!!!
But with a bit of tinkering, turns out it is possible to make a green soup that’s as delicious as it is good for you. The 3 little things that make all the difference here are:
Sautéing plenty of aromatics – lots of garlic, onion and/or leeks, celery and fennel (the secret ingredient);
Hint of spices – cumin and allspice <– Another secret ingredient
Cooking off the spices with the aromatics – Makes the spices toasty and brings out the flavour. So much more effective than just adding it straight into liquids!
What goes in my Green Goddess Soup
Just WAIT until you see the enormous pile of green goodness you’re about to cook down! It makes you feel virtuous even just thinking about making this. 😂
I’ve tried various combinations and the vegetables shown below are my favourite for best flavour so it doesn’t taste like you’re eating a bowl of hot grass. But you can switch out with whatever veg you’ve got, so don’t get too hung up on copying everything I’ve used.
Don’t skip the spices. It’s not much in there, but it really makes a difference to the end result!
Veg load #1
If you don’t have one of the vegetables, just double up on another. This is a highly flexible recipe!
Broccoli – A whole head! I use the stalk too. Just peel the fibrous skin, dice the stalk and throw it into the pot.
Fennel – In my opinion, this is an under-utilised “secret ingredient” that adds a touch of special flavour to so many dishes! When raw, fennel has a mild aniseed flavour. Once cooked it tends to be muted when used in relatively small quantities like in this recipe. However cooked fennel has a wonderful sweetness that really adds to the flavour base of this soup.
Celery – Another regularly used flavour base ingredient.
Leek – In my base recipe I’m using one onion and one leek, so you can see both. But you can just double up on either. Again these bring a natural sweetness to the soup.
Frozen peas – To thicken the soup as well as adding a touch of sweetness. Substitute with an equal amount of either more fennel, broccoli or potato.
Veg load #2
Kale – Yep, a WHOLE BUNCH of kale! OK fine, it’s a small-ish bunch. And we just use the leaves 😂 But I do like flaunting the fact that it’s got so much superfood kale in it yet it doesn’t taste kale-y (which I know people are not a fan of). Substitute with frozen kale or more baby spinach.
Baby spinach – An enormous mound of baby spinach, I use a whole bag (standard size 280g / 10 oz). Substitute with frozen spinach, fresh English spinach or more kale.
Aromatics and flavour
OK, so here are the ingredients that make this soup tasty!! You didn’t seriously think I was just going to ask you to whizz up a pile of green veg, did you??
Cumin and all spice – Just 3/4 teaspoon of each does wonders to add a hint of background flavour. This adds some complexity and interest to what could otherwise be a very one-note, grassy-tasting soup. You can’t actually taste them unless you have a very refined palette, which I don’t. But if you skip them, you will know something’s missing. So don’t! 😂 Sub: All spice -> mixed spice, cumin -> coriander.
Potato – This is for soup thickening purposes. You can use any type you want. If you switch with sweet potato, I cannot be held responsible for what it does to the colour of your soup (I see …. brown in your future?? 😂)
Garlic – 5 whole cloves. You know you want it!
Onion – More flavour base. In the base recipe, I use one leek (see Veg load #1) and one onion. But if leeks are expensive, I just double up on onion. (In case you’re wondering why I bother with leek, it’s because it has a slightly sweeter and gentler flavour than onion.)
Cream – I’m just going to tell it to you straight: without the cream, this tastes like a hot green smoothie. Full fat, cow’s milk cream, all the way. Substitute with sour cream or creme fraiche, though be prepared for a slightly tangy edge to the soup (which would actually be delicious too). For non-dairy, coconut cream will work fine but will alter the flavour. Butter will also make a suitable alternative. I’d use a generous knob for sautéing the veg then stir in more at the end. Just keep adding then tasting, adding then tasting!
Just add water!
Most soups on my website call for stock for the cooking liquid, but this recipe only requires water. This is because we’re essentially making our own homemade vegetable stock as part of this recipe! The considerable volume of flavour base aromatics we use (garlic, onion/leek, celery, fennel) goes a long way to contribute to this.
How to make Green Goddess Soup
Nice and easy – 6 minutes sauté followed by a 8 minute simmer then blitz!
Be sure to use a very big pot. This is a big batch soup! Don’t worry, it keeps perfectly – fridge 5 days or freezer for 3 months (and stays nice and green!).
Sauté aromatics – Start off by sautéing the onion, garlic, leek, celery and fennel for 5 minutes until softened. These are our aromatics and using a generous amount like we do in this soup is the reason why we can get away with just using water rather than stock (as mentioned above).
Cook off spices – Add the all spice and cumin then cook for 1 minute. Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them.
Simmer with vegetables – Add the broccoli, potato, water, salt and pepper and simmer for 7 minutes or until the broccoli and potato is tender.
At this stage, your green soup will look rather brown, but have faith! It will be a vibrant green once the kale and spinach are blitzed in!
Peas – Add the frozen peas (still frozen is fine) then simmer for 1 minute. That’s all the cooking time you need even if they were still frozen as they’ll continue to cook in the residual heat.
Blitz in kale and spinach – Turn the stove off then add the kale. Push it into the hot liquid to wilt slightly then use a stick blender to blitz. Once the blended kale is mostly wilted, do the same with the baby spinach.
Now blitz until it’s as smooth as you desire – have a little taste test to check. I blitz for a good 3 minutes on high. With a stick blender the soup won’t be completely smooth but I like having a bit of texture. For some reason, the thought of a completely smooth bright green soup creeps me out!
If 100% smooth is what you’re after, use a normal blender. Blend in batches with the feeder lid removed, else the lid will blow off when you blend due to the heat. Cover the opening with a folded tea towel and blend in batches then transfer into a separate pot. (Note all the extra washing up = reason why I’ll always use a stick blender if I can!).
Stir in cream. There’s plenty of residual heat in this soup so there’s no need to return it to the stove!
Check salt – Have a taste and check if there is sufficient salt for your taste. Just a side note: the salt comes out more the next day and beyond. I don’t know the science behind it, all I know is that the soup seems to get saltier the next day!
Soup garnishes – Ladle the soup into bowls then top with finishes of choice. I’ve gone with a swirl of cream, swish of olive oil and sprinkle of toasted sunflower seeds, for something different from the predictable (albeit much loved!) croutons. Though if croutons is what you’re after, find it in my Celeriac Soup recipe.
I find this soup filling enough by itself but you know me, I’ll never pass up an opportunity for a hunk of bread for dunking. It’s pictured above with Crusty Artisan Bread, otherwise known as the world’s easiest no-knead bread and one of the most popular recipes on this website. If you haven’t tried it, it’s a must!
Here are a few more bread dunking options:
Bread dunking options
Big batch, keeps well – and stays green!
I don’t know about you but the last time I attempted a green soup, it went brown when I reheated it. 😂 So I’m pleased to say that this soup stays ultra-green through multiple reheats. It will keep for 5 days in the fridge or freezer for 3 months. Very handy when you’re out with a cold and it’s all you can do to stick a mug of soup in the microwave!!
Also, this is a big-batch recipe. Mainly because it was designed around using 1 whole bag of baby spinach, a whole bunch of kale, a whole fennel bulb etc etc. But it scales down perfectly – just use the slider on the recipe card (click on the Servings then slide down).
If you try this Green Goddess Soup, I’d love to know what you think! – Nagi x
Thanks for the inspiration, Ingrid!
I was going to call this soup Ingrid’s Green Goddess Soup (Hacked By Nagi). Because it’s inspired by my cookbook publisher, Ingrid from Pan Macmillan, who kindly sent up her Green Goddess Soup when I was struck down with COVID a couple of months ago. Nourishing and delicious! So I copied it. 😇
Watch how to make it
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Immunity Boosting Green Goddess Soup
Ingredients
- 2 tbsp olive oil
- 1 onion , diced (Note 1)
- 1 leek (white part only) or another onion , diced (Note 1)
- 1 medium fennel , chopped (Note 2)
- 2 celery stems , roughly chopped
- 5 garlic cloves , roughly minced
- 3/4 tsp all spice powder (sub mixed spice)
- 3/4 tsp cumin powder (sub coriander)
- 1 medium potato (any type), peeled, 1.5 cm cubes
- 1 head broccoli , florets (peel and chop stalk too)
- 2 1/2 tsp cooking / kosher salt
- 3/4 tsp black pepper
- 1.75 litres / quarts water (Note 3)
- 1 cup frozen peas (Note 4)
- 5 cups (tightly packed) kale leaves , roughly chopped (1 small bunch, Note 5)
- 5 cups (tightly packed) baby spinach (Note 6)
- 3/4 cup thickened cream (Note 7)
Garnishes
- 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
- Cook spices: Add all spice and cumin, and cook for 1 minute.
- Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
- Add peas: Add peas, simmer for 1 minute.
- Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it – I like this for a little texture.
- Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!
Recipe Notes:
Nutrition Information:
Life of Dozer
Pretty sure he’s never had a cold in his life….
Linda says
Hi Nagi, I’m a big fan and love your recipes. I currently have covid and thought this will be an awesome pick me up soup. I followed the recipe but somehow ended up with really liquidity soup, could 1.7 litres of water be too much ? Maybe I should try less water next time ? And any advice on how to thicken the soup I made ? Would boiling and adding corn starch work here ? Or is it too far gone as the cream is already added ? Thank you so much 😊
carolyn says
Only you could make such a green soup actually edible. Thank you. Just what I needed!
Kathleen Lang says
Nagi, I made this today. I live in Melbourne. Perfect soup weather at the moment. My friend got home from hospital today after having a double mastectomy. (I know, full on 😳). I gotta say….It was nice enough but didn’t blow me away. Maybe more salt??? Or actual stock as the base???. But really, soooo many greens-it’s gotta be good for you. (Full disclosure-I actually love your recipes and you’re my GO TO for anything I want to cook. My 84 yo dad put me on to you! 💕
Jackie says
Not tried it yet, but rating it 5 stars anyway because I KNOW it’ll deserve it. B)
Throwing goats milk yoghurt into the ring as another excellent cream alternative. That would definitely add a tang, and I’d very much be there for it!
Frank fitzpatrick says
I have just been diagnosed with Mesothelioma and been told their is no cure, I ask for your thoughts on this .
Elisabeth says
I am so sorry Frank you have received this diagnosis; it would be very difficult to process. Please do not give up, my Dad was diagnosed with lung cancer and given 8-9 months. I was devastated and moved to care for him. His Sunday School class gathered around him and prayed for his healing; the cancer disappeared slowly over nine months and never returned. He had NO treatment of any kind as he wanted the best quality of life possible with the time he had left. Pray, have others pray with you, and eat only healthy foods; lots of greens including soups and juicing.
Shannon says
Frank, I’m so sorry. I can’t imagine what you must be feeling after receiving such a devastating diagnosis. Much love to you.
Rod says
Really sorry to hear Frank , treatment will extent your time here but unfortunately nobody escapes Mesothelioma it took both my father and grandfather within 2 years. I wish you all the best mate
Coral says
Hi Nagi. Well you have done it again. This soup is amazing, I have just made it and we had it for our lunch. I was a bit worried as my husband is a bit fussy but as he has terminal cancer I thought if he liked it, it would help build him up. Thanks again and love to you and Dozer xxx
Stewart Whiffin says
I love it when you have the recipes down to 2 A4 sides. Great for filing printed recipes.
Karla says
Hi Nagi, we’ve got a veggie patch full of choi sum at the moment, would you say it’d be fine to substitute it in instead of the spinach?
Nagi says
YES!! What a great idea. I would totally do that for both spinach and kale
Karla says
Update! Used choi sum instead of spinach, because you usually eat the stalks I didn’t think they’d be a problem… but when I went to blend it the stalks turned all stringy and got caught in the blades of the blender! So we just ate as is, still tasted awesome, just didn’t look as vibrantly green as yours. Next time I’ll try cutting the stalks out.
Suzanne Phelps says
Hi Nagi, I don’t care which recipes you post, I’ll try them all anyway, BUT the fact you are arriving in my inbox again fills me with joy! Oh and getting my Dozer fix helps as well, hehe.
Donna says
I have tried several of your recipes and been very pleased with the results, some have become weekly dinners. So glad I found your site. 😁
Rachy Bee says
This looks amazing as usual, Nagi! Can’t wait to try it, but wondering if anyone has a weight measurement for the baby spinach? That will help to ensure I’m buying enough at the green grocer.
Felicity T says
280g spinach, as mentioned in her blog above the recipe.
Jan T says
This sounds amazing! I’m not allowed to have spinach. Suggestions?
Hilary Syddall says
Hmm could I swap something else for the Fennel? (one of the few veggies I dislike! along with sweet potato and okra).
Vicky says
You literally can’t taste the fennel at all. My kids are highly tuned fennel detectors and didn’t notice it 🤣
Carol says
This soup is delicious and sometimes I switch out veggies for what I have on hand. Good for summer, good for winter.
Gail says
Hi Nagi! Thanks again for another wonderful recipe. Will definitely be making this in the fall or winter. As another commenter said, here in Ontario, Canada, it’s pretty hot!
Andie says
Can I use an actual blender? It’s hotter than Hades here in Florida, but I don’t care. I need this soup in my life!
Kern Windwraith says
It’s too hot where I am right now to even think about soup without breaking into a sweat, but this soup looks and sounds delicious. And what a fantastically efficient way to cram in the veggies! Looking forward to trying this in the fall.
Redonia says
This soup looks and sounds wonderful! Hope you are well now.
Did you know that when you buy green onions or leeks that if you cut off the root ends and about a half inch of the white part and plant them, they will grow year-round? Also, If you harvest what you need for a meal and never pull up the root (just cut off amount needed) that they keep on growing.?) They get large, but never tough. Mine are six years old and huge, but tender and delicious.
Catherine says
Amazing tip, thank you!
Redonia says
Your welcome.
Nagi says
I do that for green onions but I didn’t even THINK about doing that for leeks! Thank you for the tip Redonia! N xx
Redonia says
Your welcome. I love leeks in my soups, but they were always a bit too expensive. Now, they are outrageously high priced. we have to save where we can. Enjoy!
Kirsten says
Thanks so much for this!! I’m headed for Scotland in a week, for the tattoo. Can’t wait to travel again! Going to put this in the freezer, to come home to….
MaryJo says
Nagi, this soup sounds great, but what is “all spice”? I’m in the US and I have allspice and mixed spice, but I like to use the specific item called for in recipes.
Nagi says
Hi MaryJo! All Spice is allspice 🙂 Sometimes it is two words, sometimes one word!! N xx