Green Goddess Soup

This Green Goddess Soup is one of my favorite nourishing meals — vibrant, creamy, and packed with greens that make me feel refreshed with every spoonful. It’s light but satisfying, full of flavor from fresh herbs, and blended until silky smooth. I love making this when I want something wholesome, comforting, and full of natural color.

Why You’ll Love This Recipe

I love this recipe because it’s simple, energizing, and naturally beautiful. It uses whatever green vegetables and herbs I have on hand, making it flexible and easy to throw together. It’s also perfect for lunch, dinner, or as a starter when I want something light and clean. Best of all, it’s dairy-free and can be served hot or chilled — ideal for any season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, chopped
• Garlic, minced
• Celery, chopped
• Zucchini or broccoli, chopped
• Spinach or kale
• Fresh parsley
• Fresh basil or cilantro
• Vegetable broth
• Lemon juice
• Salt and pepper, to taste

Optional add-ins: avocado, peas, green beans, or a spoonful of plain Greek yogurt or coconut milk for creaminess

Directions

1. I start by heating olive oil in a large pot over medium heat.
2. I sauté the onion, garlic, and celery for 5–7 minutes until soft and fragrant.
3. I add the zucchini (or broccoli) and cook for another 5 minutes.
4. I pour in the vegetable broth, bring it to a simmer, and cook until all the vegetables are tender, about 10 minutes.
5. I add the spinach, herbs, and lemon juice, cooking for just 1–2 minutes until wilted but still vibrant.
6. I use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy.
7. I season with salt and pepper, taste, and adjust as needed.
8. I serve it hot or let it chill for a cool, refreshing version.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I blend in half an avocado for a thicker, silkier soup. For a protein boost, I add white beans or peas before blending. I’ve also added a spoonful of coconut milk or plain yogurt for a creamy finish. When I want more spice, I add a pinch of cayenne or a handful of watercress for a peppery bite.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove or in the microwave until hot. This soup also freezes well — I just let it cool completely, store it in freezer-safe containers, and thaw in the fridge before reheating.

FAQs

Can I use frozen greens instead of fresh?

Yes, I can use frozen spinach or kale — I just toss it in near the end of cooking and blend once it’s warmed through.

What herbs work best for this soup?

I love using parsley and basil, but cilantro, dill, or mint also add a fresh, bright flavor.

Can I make this soup creamy without dairy?

Absolutely. I use avocado or coconut milk for a naturally creamy texture without any dairy.

Is this soup good served cold?

Yes, it’s delicious chilled — perfect for warmer days when I want something refreshing and light.

Can I add protein to this soup?

Yes, I sometimes blend in white beans, peas, or even top it with a soft-boiled egg for a protein-packed meal.

Conclusion

This Green Goddess Soup is one of my go-to recipes when I want something nourishing, light, and full of fresh, green goodness. I love how versatile and easy it is, and how it always makes me feel good after eating it. Whether I enjoy it warm on a cool day or cold on a summer afternoon, it’s a delicious way to feed both body and soul.

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