You know those days when you crave something vibrant yet comforting? Well, this Creamy Green Goddess Soup is like wrapping yourself in a cozy green blanket on a rainy afternoon. It’s packed with nourishing greens that feel like a breath of fresh air—like that time I stumbled upon a hidden garden in the heart of the city. Trust me, this soup is the wholesome hug you didn’t know you needed.
Steps
- Heat olive oil in a large pot and sauté onion, leek, celery, garlic, and fennel for about 5 minutes until they soften.
- Stir in allspice and cumin, cooking for an additional minute to release their flavors.
- Add water, diced potatoes, broccoli, salt, and pepper to the pot. Bring to a simmer and cook for 7 minutes until the broccoli is tender.
- Add frozen peas and simmer for an additional minute.
- Remove the pot from the heat, add kale, and push it under the liquid. Use a stick blender to blend until mostly smooth.
- Add baby spinach, push it under the liquid, and continue blending until the soup reaches your desired smoothness.
- Stir in cream, then ladle the soup into bowls. Garnish with additional cream, olive oil, and toasted sunflower seeds before serving.
Ingredients
- boosting Green Goddess Soup:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 leek (white part only) or another onion, diced
- 1 medium fennel bulb, chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves, minced
- 3/4 teaspoon allspice powder (or mixed spice)
- 3/4 teaspoon cumin powder (or coriander)
- 1 medium potato, peeled, cut into 1.5 cm cubes
- 1 head of broccoli, florets and peeled stalk chopped
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1.75 liters (quarts) water
- 1 cup frozen peas
- 5 cups tightly packed kale leaves, roughly chopped (1 small bunch)
- 5 cups tightly packed baby spinach
- 3/4 cup thickened cream
- 2 tablespoons toasted sunflower seeds (or croutons/other toasted nuts)
- Additional cream and/or olive oil for drizzling
Nutritional Values
Calories: 1528 cal | Carbohydrates: 136g | Protein: 40g | Fat: 104g | Saturated Fat: 49g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Cholesterol: 200mg | Sodium: 6448mg | Potassium: 5424mg | Fiber: 48g | Sugar: 40g | Vitamin A: 54592IU | Vitamin C: 664mg | Calcium: 1536mg | Iron: 16mg
FAQ
- Can I substitute any of the vegetables in the Green Goddess Soup recipe?
- Yes, the recipe is quite flexible. If you don’t have one of the vegetables, you can double up on another. For example, you can substitute frozen peas with more broccoli, fennel, or potato. Similarly, kale can be replaced with more baby spinach or English spinach.
- Why is fennel considered a “secret ingredient” in this soup?
- Fennel adds a subtle aniseed flavor and sweetness to the soup, which enhances the overall taste. When cooked, it’s not overpowering and blends well with the other ingredients, making it a valuable addition to the flavor base.
- Is it necessary to use cream in the Green Goddess Soup?
- While cream adds richness and prevents the soup from tasting like a green smoothie, it is not mandatory. You can substitute it with sour cream, crème fraîche, or a non-dairy alternative like coconut cream, though it might alter the flavor slightly.
- How can I ensure the soup remains green even after reheating?
- This recipe is designed to maintain its vibrant green color through multiple reheats. The secret is in the order of cooking and immediately blending in the kale and spinach, which helps preserve the color.
- Can this soup be stored and reheated?
- Absolutely, this soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. It holds its color and flavor well, making it a convenient option for meal prep.
Tips
- Don’t Skip the Aromatics: Sautéing a generous amount of aromatics like garlic, onion, leek, celery, and fennel is crucial. This step not only enhances the flavor but also allows you to use water instead of stock, as these ingredients create a rich, homemade vegetable stock.
- Cook Spices for Extra Flavor: Toast the cumin and allspice with the aromatics before adding liquids. This technique intensifies the spices’ flavor and contributes to the soup’s complexity, preventing it from tasting flat or overly grassy.
- Flexible Vegetable Choices: Feel free to substitute the vegetables based on what you have available. If you’re missing one ingredient, simply double up on another. This recipe is adaptable, so make it work with your pantry.
- Add Cream for Richness: Incorporating cream adds a richness that transforms the soup from a simple vegetable puree into a luxurious dish. If you prefer a non-dairy option, coconut cream can be used, though it will slightly alter the flavor.
Equipment
- boosting Green Goddess Soup, here is a list of the main equipment needed that you might want to purchase from Amazon or similar retailers, as these items might not be typically found in every home kitchen:
- Stick Blender (Immersion Blender) – Essential for blending the soup directly in the pot.
- Large Soup Pot – A very large pot is necessary for this big-batch recipe.
- Vegetable Peeler – Useful for peeling the fibrous broccoli stalks and potatoes.
- Measuring Cups – Helpful for measuring packed kale and spinach precisely.
- Spice Grinder (if not using pre-ground spices) – For freshly grinding spices like cumin and allspice.
