Green Goddess Soup
Feb 27, 2024, Updated Mar 12, 2024
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Green Goddess Soup is made with immunity boosting vegetables. This powerful soup is what you need to beat off any winter illness. Not to mention this pot of soup is packed full of delicious flavors that everyone enjoys!
This recipe is sponsored by Duda Farm Fresh Foods.
Green Goddess fan? So are we. If you have tried our TikTok Green Goddess Salad or our Jennifer Aniston Salad recipes you know these are light and healthy recipes that will have you feeling amazing! This Green Goddess Soup recipe will have you feeling the same way.
It’s great for meal prepping or on days when you just aren’t feeling the greatest!
Related: Green Goddess Dip
What We Love About This Recipe
- Super simple to make!
- Helps boost your immune system with all the vitamins and minerals of the fresh veggies.
- Will have you feeling full after enjoying a bowl.
- Very versatile – add jalapenos, cumin, or red pepper flakes for added flavor.
Recipe Tip
The sautéing of the vegetables is where you are going to get your flavor. If you want to add in ground cumin, jalapenos or red pepper flakes for added flavor, be sure to do that during the sauté process.
Is this soup gluten free?
Yes! It’s naturally gluten free!
Can I make this soup without cashews?
Of course. If you have a peanut allergy or don’t want the added expense of the cashews, you can switch out with sunflowers or omit completely.
Ingredients Needed To Make Green Goddess Soup
- Extra virgin olive oil – used to sauté the vegetables
- Veggies: onion, garlic, celery, zucchini, broccoli, peas & spinach
- Herbs: basil, parsley
- Cashews – cashews can be substituted for sunflower seeds or omitted
- Milk – any milk will do
- Vegetable stock
- Lemon juice
- Greek yogurt
How To Make Green Goddess Soup
In a large pot on medium heat, add the olive oil and onions. Cook for approximately 4-5 minutes or until the onions are translucent.
Add in the diced garlic, celery, and zucchini. Season with salt & pepper to taste. Cook for another 5 minutes or until the vegetables are slightly tender.
Add in the broccoli florets, peas, milk, cashews, and vegetable stock to the pot. Cover and let it cook on medium heat for 20 minutes.
Turn off the heat for the soup. Add the spinach, basil, parsley, and lemon juice. Cover and let it sit for 5 minutes to allow the greens to wilt.
Blend the soup until it’s perfectly smooth.
Serve with a swirl of Greek yogurt (about ⅛ cup per bowl) and diced celery.
More Delicious Soup Recipes To Try
Creamy Pumpkin Soup – a sweet, light and delicious pumpkin flavored soup recipe.
Stuffed Pepper Soup – want the stuffed pepper flavors without all the work? Try this soup recipe!
Hearty Minestrone Soup – comfort food in a bowl!
Only the Best from Duda Farm Fresh Foods
Nearly a century ago, Andrew Duda brought his first crop of celery to market. His idea was to grow a plant that was completely usable, and celery was just the right plant! Six generations later, his family is still passionate about bringing this versatile vegetable to your local produce section through the Dandy® brand.
To grow the freshest, safest produce around, experts at Duda Farm Fresh Foods use traditional breeding practices to grow high-quality fresh produce. Growing their produce and harvesting it in the best possible conditions ensures that their customers get the freshest fruits and veggies. With expert care to back it up, you can be sure that the Dandy® brand is the best you will find!
Green Goddess Soup
Ingredients
- 1 tsp Extra Virgin Olive Oil
- 1 onion diced
- 5 garlic cloves diced
- 5 celery stalks diced
- 1 zucchini diced
- Salt and pepper to taste
- 12 oz bag of broccoli florets chopped
- 1 cup frozen peas
- ¼ cup cashews
- 1 cup milk
- 5 cups vegetable stock
- 2 tbsp lemon juice
- 3 cups spinach
- ½ cup basil
- ½ cup parsley
- ½ cup greek yogurt for topping
- ½ cup celery diced for topping
Instructions
- In a large pot on medium heat, add the olive oil and onions. Cook for approximately 4-5 minutes or until the onions are translucent.
- Add in the diced garlic, celery, and zucchini. Season with salt & pepper to taste. Cook for another 5 minutes or until the vegetables are slightly tender.
- Add in the broccoli florets, peas, milk, cashews, and vegetable stock to the pot. Cover and let it cook on medium heat for 20 minutes.
- Turn off the heat for the soup. Add the spinach, basil, parsley, and lemon juice. Cover and let it sit for 5 minutes to allow the greens to wilt.
- Blend the soup until it’s perfectly smooth
- Serve with a swirl of greek yogurt (about ⅛ cup per bowl) and diced celery.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
