Description
Immunity Boosting Green Goddess Soup is a vibrant, nutrient-packed soup featuring kale, spinach, broccoli, and warming spices. This creamy, green vegetable soup combines sautéed aromatics and earthy spices with fresh greens, pureed to a smooth yet textured finish. Topped with creamy drizzles and toasted sunflower seeds, it’s a comforting and healthful dish perfect for boosting your immune system.
Ingredients
Scale
Vegetables and 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
- 1 medium potato, peeled and cut into 1.5 cm cubes
- 1 head broccoli, florets and chopped stalk
- 1 cup frozen peas
- 5 cups (tightly packed) kale leaves, roughly chopped (about 1 small bunch)
- 5 cups (tightly packed) baby spinach
Spices and Seasoning
- 3/4 tsp allspice powder (can substitute mixed spice)
- 3/4 tsp cumin powder (can substitute coriander)
- 2 1/2 tsp cooking or kosher salt
- 3/4 tsp black pepper
Liquids and Toppings
- 1.75 litres (1.85 quarts) water
- 3/4 cup thickened cream
- 2 tbsp sunflower seeds, toasted (or croutons/toasted nuts)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat olive oil in a very large pot (6 liters/quarts) over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Cook spices: Stir in the allspice and cumin powders. Cook the mixture for 1 minute to release the spices’ aroma and deepen their flavor.
- Add vegetables and simmer: Pour in the water, then add the cubed potatoes, broccoli florets, salt, and black pepper. Stir well, bring the pot to a simmer, then let it cook uncovered for 7 minutes until the broccoli is tender.
- Add peas: Incorporate the frozen peas into the soup, then simmer for 1 more minute to heat through.
- Blend the greens: Remove the pot from the heat. Add the chopped kale and push it under the liquid. Using a stick blender, blend the soup until mostly smooth but still with some texture. Next, add the spinach, submerge it under the liquid, and blend again for approximately 3-5 minutes until as smooth as possible with tiny green bits remaining for texture.
- Finish and serve: Stir the thickened cream into the soup to add richness. Ladle the soup into bowls, then drizzle with extra cream and/or olive oil. Top each serving with toasted sunflower seeds for a crunchy finish. Serve immediately and enjoy the immune-boosting benefits.
Notes
- Note 1: Both onion and leek add depth of flavor; if leek is unavailable, using two onions works well.
- Note 2: Fennel adds a subtle anise-like sweetness; if not available, substitute with additional celery or omit.
- Note 3: The water amount can be adjusted for desired soup thickness.
- Note 4: Frozen peas add sweetness and color; fresh peas can be used if in season.
- Note 5: Kale adds nutritional power, ensure to remove tough stems and chop finely.
- Note 6: Baby spinach wilts quickly and blends smoothly for a creamy texture.
- Note 7: Thickened cream adds richness; coconut cream can be substituted for a dairy-free version.
- Note 8: Toasted sunflower seeds provide a nutty crunch; alternatives include croutons or nuts like toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Keywords: Green Goddess Soup, Immunity Boosting Soup, Kale Soup, Creamy Vegetable Soup, Healthy Soup Recipe, Easy Stovetop Soup
