Green Goddess Soup
Dive into a bowl of vibrant, nutrient-packed Green Goddess Soup—a wholesome blend of fresh green vegetables and herbs that will nourish your body and delight your taste buds. This velvety, plant-powered soup combines savory zucchini, tender broccoli, and leafy spinach with an aromatic medley of parsley and cilantro for a flavor profile that's as refreshing as it is satisfying. Balanced with a hint of tangy lemon juice and optional creamy Greek yogurt, this vegan-friendly recipe is perfect for a light yet hearty meal. Quick to prepare in just 40 minutes, Green Goddess Soup is an ideal choice for busy weeknights, offering a deliciously smooth texture and customizable garnishes like olive oil or fresh herbs. Packed with vitamins and antioxidants, this vibrant soup is the ultimate way to reboot your mealtime routine with wholesome goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium zucchini, chopped
- 2 cups broccoli florets
- 3 cups spinach leaves
- 4 cups vegetable broth
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 0.5 cup Greek yogurt (optional for creaminess)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for another 2 minutes, until fragrant.
Add the chopped zucchini and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
Add the spinach, parsley, and cilantro to the pot. Stir and cook for 2-3 minutes, until just wilted.
Carefully transfer the soup to a blender or use an immersion blender to puree until smooth and creamy.
Return the soup to the pot and stir in the lemon juice and Greek yogurt, if using. Season with salt, black pepper, and red pepper flakes (if desired).
Warm the soup over low heat for 2-3 minutes, then taste and adjust seasonings if needed.
Serve hot, garnished with additional fresh herbs or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 36.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4920 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
