Description

This GREEN GODDESS SOUP is packed with flavor, featuring fresh vegetables like broccoli and spinach, creamy coconut milk, and enriching herbs for a healthy and satisfying meal that’s ready in no time.

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

In a large soup pot over medium heat, add the avocado oil.
Add the leeks, potatoes, and broccoli stems, cooking for 5 minutes until leeks soften.
Add in the broccoli florets, zucchini, asparagus, garlic, and miso paste; cook for another 5 minutes.
Pour in the bone broth, coconut milk, salt, and pepper, and gently simmer until potatoes are fork-tender, about 7 to 10 minutes.
Turn off the heat, stir in the spinach and fresh herbs, and blend until smooth using an immersion blender or high-speed blender in batches.
Stir in the lemon juice and adjust salt to taste.
Ladle the soup into bowls, garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days.
For a vegan option, substitute chicken bone broth with vegetable stock.
Add more veggies based on your preference to customize the soup.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg