Description
This Immunity Boosting Green Goddess Soup is a vibrant, nutrient-packed blend of fresh vegetables and warming spices designed to nurture your body and delight your palate. With a hearty base of broccoli, kale, and spinach enriched with aromatic fennel, garlic, and cumin, this soup is both comforting and revitalizing. Creamy, smooth, and subtly spiced, it’s perfect for boosting your immune system while enjoying a delicious, wholesome meal.
Ingredients
Scale
Vegetables & 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 kale leaves, roughly chopped (tightly packed, about 1 small bunch)
- 5 cups baby spinach (tightly packed)
Spices & Seasoning
- 3/4 tsp allspice powder (or mixed spice as substitute)
- 3/4 tsp cumin powder (or coriander powder as substitute)
- 2 1/2 tsp cooking or kosher salt
- 3/4 tsp black pepper
Liquids & Finishing
- 1.75 litres (7 quarts) water
- 3/4 cup thickened cream
- 2 tbsp toasted sunflower seeds (or croutons or other toasted nuts)
- Cream and/or olive oil for drizzling
Instructions
- Sauté aromatics: Heat olive oil in a very large pot (about 6 liters/quarts capacity) over medium-high heat. Add diced onion, leek, celery, garlic, and fennel. Cook for about 5 minutes until softened and fragrant.
- Cook spices: Stir in the allspice and cumin powders. Cook for 1 minute to release their aromas and enhance the flavor base.
- Add main ingredients: Pour in the water, then add the potato cubes, broccoli florets and stalk, salt, and black pepper. Stir well and bring the mixture to a simmer over medium heat. Let it simmer uncovered for 7 minutes, until the broccoli and potato are tender.
- Add peas: Add the frozen peas and cook for an additional 1 minute to warm them through.
- Blend in kale and spinach: Remove the pot from the heat. Add the chopped kale and gently push it under the liquid. Using a stick blender, blend the soup until mostly smooth. Add the spinach, submerge it in the liquid, and continue blending for 3 to 5 minutes until the soup reaches a smooth consistency with a little texture from green bits.
- Serve: Stir through the thickened cream to enrich the soup. Ladle into bowls and drizzle with extra cream and/or olive oil. Sprinkle toasted sunflower seeds (or your choice of croutons or nuts) on top. Serve warm and enjoy the immunity-boosting goodness.
Notes
- Note 1: Onion and leek can be substituted interchangeably based on availability or preference.
- Note 2: Fennel adds a subtle anise flavor and enhances the soup’s aromatics.
- Note 3: Using water keeps the soup light; vegetable stock can be used for richer flavor.
- Note 4: Frozen peas add a sweet pop and vibrant color.
- Note 5: Kale provides fiber and antioxidants; tightly packed means to compress the leaves in the measuring cup for accurate quantity.
- Note 6: Baby spinach offers a softer texture and mild flavor that complements kale.
- Note 7: Thickened cream adds richness but can be omitted or substituted with coconut cream for a dairy-free version.
- Note 8: Toasted sunflower seeds add crunch and nuttiness; croutons or other nuts like almonds or walnuts can be used alternatively.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy/Immunity Boosting
Keywords: green soup, immunity boosting soup, healthy soup, kale soup, broccoli soup, spinach soup, creamy vegetable soup, nutritious soup
