Description

This GREEN GODDESS SOUP boasts irresistible flavors from fresh veggies and herbs. With simple prep and nutritious ingredients, it makes a healthy meal that’s satisfying and great for quick dinner ideas.

Ingredients

Scale

2 ½ tablespoons avocado oil
2 large leeks, white and light green parts only, sliced and well rinsed
2 yukon gold potatoes, peeled and diced into ¾-inch cubes
2 large heads broccoli, florets separated and stems thinly sliced
1 small zucchini
1 bunch asparagus, trimmed (tips left whole, stalks sliced)
3 cloves garlic
1 tablespoon shiro miso paste
4 cups chicken bone broth (use veggie stock for plant-based)
1 cup full-fat canned coconut milk
¾ teaspoon salt
¼ teaspoon pepper
2 packed cups baby spinach
½ cup fresh herbs (parsley, basil, cilantro, or a mix)
½ lemon, juiced
Toasted pumpkin seeds
Fresh herbs
Olive oil

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Instructions

Heat a large soup pot over medium heat and add avocado oil. Cook leeks, potatoes, and broccoli stems for 5 minutes until leeks soften.
Add in broccoli florets, zucchini, asparagus, garlic, and miso paste; cook for another 5 minutes.
Pour in the bone broth, coconut milk, salt, and pepper, then bring to a gentle simmer. Cook until potatoes are fork-tender, about 7 to 10 minutes.
Turn off the heat and mix in spinach and fresh herbs. Blend until smooth using an immersion blender or a high-speed blender.
Add lemon juice, taste, and adjust salt if necessary. Serve in bowls, garnished with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil.

Notes

For a vegan option, replace chicken bone broth with vegetable stock.
Experiment with different fresh herbs for varied flavor profiles.
This soup can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 700mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg