Green Goddess Soup Recipe — just saying it feels refreshing, doesn’t it? This vibrant bowl of green goodness is exactly what your body craves after a long day or a string of “maybe too many” takeout meals. It’s a creamy, velvety soup packed with roasted broccoli, cauliflower, and zucchini — blended to perfection with kale, spinach, fresh herbs, and a bright squeeze of lemon. This isn’t your typical “health food.” It’s rich, comforting, and so full of flavor you’ll forget it’s actually good for you. Whether you’re fighting off a cold, trying to sneak more greens into your diet, or simply craving something cozy yet clean, this Green Goddess Soup will do the trick.
If you love wholesome soups like this one, you’ll also adore my Healing Garlic Green Soup and the creamy, soothing Vegetable Detox Soup. Both are perfect companions on your wellness journey.
Table of Contents
What is Green Goddess Soup?
This Green Goddess Soup Recipe is basically a power-up in a bowl. Think of it as nature’s multivitamin — bursting with nutrients, antioxidants, and bright, herbaceous flavors. The name “Green Goddess” isn’t just for show. Every spoonful is filled with deep green veggies like kale, spinach, and parsley, which give the soup its beautiful jade color and earthy taste.
Unlike heavy cream-based soups, this one relies on roasted vegetables and coconut milk for that creamy, luscious texture. Roasting the broccoli, cauliflower, and zucchini first adds a slightly caramelized, nutty depth that makes the flavor pop. And the lemon juice? It’s that little zesty secret that ties everything together. If your idea of comfort food includes feeling nourished and satisfied, this soup is about to be your new favorite ritual.
Reasons to Try Green Goddess Soup Recipe
Here’s the thing — life’s busy. Between work, kids, and the endless pile of laundry, it’s tough to eat something that’s both convenient and genuinely nourishing. This Green Goddess Soup Recipe checks all the boxes:
- Packed with nutrients. You’re literally feeding your body vitamins A, C, and K in every bite.
- Flavorful and filling. Roasting the veggies brings out an irresistible sweetness that pairs perfectly with herbs and spices.
- Meal-prep friendly. Make a big batch, freeze half, and thank yourself later on those “I can’t cook tonight” nights.
- Gut-friendly goodness. The fiber-rich greens and veggies help keep things running smoothly.
- Naturally dairy-free and vegan. Perfect for anyone looking for a lighter, cleaner comfort soup.
Craving more cozy and nutrient-rich recipes? Try my Healing Pumpkin Soup next — it’s like fall in a bowl.
Ingredients Needed to Make Green Goddess Soup Recipe
- 2–3 cups broccoli (about one head)
- 2 cups cauliflower (half a head)
- 1 zucchini
- ½ medium yellow onion
- 1 cup kale
- 2 cups spinach
- ½ cup fresh parsley (packed)
- ½ cup fresh cilantro (packed)
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt (more as needed)
- ¼ tsp black pepper
- 3–4 cups vegetable broth
- ½ cup unsweetened coconut milk (optional)
Instructions to Make Green Goddess Soup Recipe
Making this Green Goddess Soup Recipe is simpler than it looks, and following it step by step ensures that every spoonful turns out creamy, flavorful, and beautifully green. Grab your blender, preheat the oven, and let’s walk through the process together — from chopping veggies to that first warm, nourishing sip.
Step 1: Roast the Vegetables (the Flavor Foundation)
Let’s start by giving our veggies the star treatment. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Roughly chop your broccoli, cauliflower, zucchini, and yellow onion into bite-sized pieces — not too small, not too big, just enough to roast evenly.
Spread the veggies out on the pan in a single layer (this helps them roast instead of steam). Drizzle generously with olive oil, then sprinkle on your cumin, paprika, garlic powder, salt, and black pepper.
Pop them into the oven and roast for 30–40 minutes, or until the edges turn golden brown and slightly caramelized. This roasting step brings out a subtle sweetness and smoky depth — a trick I also use in my Cream of Broccoli Soup Recipe. If you’re short on time, you can use pre-cut broccoli and cauliflower florets — they roast just as beautifully and cut down on prep time.
Pro Tip: Rotate the pan halfway through roasting for even browning. Trust me, those toasty edges make all the difference!
Step 2: Sauté the Greens (Layer in That Green Goodness)
While your veggies roast, grab a large sauté pan and warm a drizzle of olive oil over medium heat. Toss in the kale first — it’s a bit tougher and needs a few minutes to soften. Once it starts to wilt and deepen in color, add the spinach.
Cook the greens for about 2–3 minutes, stirring gently until they’re soft, glossy, and smell earthy-fresh. This quick sauté helps reduce bitterness and adds a beautiful, silky texture to your soup.
If you enjoy heartier greens, you might love my White Bean and Kale Soup — another easy, veggie-forward recipe that uses similar techniques.
Quick Step-by-Step Tip: Always cook your kale before spinach. Kale’s tougher leaves need that little head start.
Step 3: Blend Everything Together (Where Magic Happens)
Now it’s time to turn those gorgeous roasted veggies and greens into the creamy masterpiece we’ve been dreaming about. Add your roasted broccoli, cauliflower, zucchini, and onion to a high-speed blender or food processor.
Next, toss in your sautéed kale and spinach, along with the fresh parsley, cilantro, and the juice of one lemon. Pour in 3–4 cups of vegetable broth and ½ cup of coconut milk (optional, but it adds a dreamy creaminess).
Blend until smooth and velvety, pausing as needed to scrape down the sides. The consistency should be thick but pourable. If it feels too dense, just splash in a little more broth or water until it reaches your ideal texture.
If you love creamy blended soups like this, you’ll also enjoy my Broccoli Quinoa Soup — another nutrient-packed favorite that’s smooth, filling, and perfect for busy weeknights.
Step-by-Step Tip: Start blending on low and gradually increase the speed. It helps everything combine evenly and keeps hot liquid from splattering if your ingredients are warm.
Step 4: Heat and Adjust (The Final Touch)
Pour the blended mixture into a large pot and set it on the stove over medium heat. Stir gently as it warms, and once it starts to bubble softly, reduce to medium-low. Taste and adjust — maybe a touch more salt, an extra squeeze of lemon, or a sprinkle of cumin for warmth.
If the soup feels a little thick, simply add another ½ to 1 cup of broth until you reach your desired consistency. The goal is creamy but spoonable — not runny, not paste-like, just silky perfection.
Want to make it more filling? Serve it with a slice of toasted sourdough or pair it with my Hearty Italian White Bean Soup for a nutrient-rich dinner duo.
Step-by-Step Tip: Reheat slowly to preserve the soup’s flavor and color. Overheating can dull the vibrant green hue — and we want that goddess glow to shine through!
Step 5: Serve and Enjoy (Your Green Glow Moment)
Ladle your hot Green Goddess Soup into bowls, then garnish with your favorite toppings — think roasted chickpeas, pumpkin seeds, a drizzle of coconut cream, or a sprinkle of chopped herbs.
This soup is just as satisfying on its own as it is paired with something crunchy or savory. If you’re looking for inspiration, try serving it alongside a Tomato Spinach Grilled Cheese Bread Bowl for the ultimate cozy combo.
Now take a deep breath, grab a spoon, and enjoy that first bite — creamy, fresh, and bursting with life. This isn’t just soup; it’s a wellness ritual in a bowl.
Step-by-Step Summary for Quick Reference
- Roast the veggies – golden and tender perfection.
- Sauté the greens – soften and layer in earthy flavor.
- Blend until creamy – smooth, luscious, and vibrant.
- Heat and season – bring out the best in every bite.
- Serve and savor – your well-deserved, feel-good meal.
For more step-by-step soup inspiration, visit my Healing Garlic Green Soup — it’s another reader favorite for immune-boosting comfort.
If you’d like to learn more about how roasting enhances vegetable flavor, this BBC Good Food guide on roasting vegetables explains the science behind caramelization and why it makes soups like this so delicious.
What to Serve with Green Goddess Soup Recipe
This soup pairs beautifully with anything that adds texture or richness. Try it with a slice of avocado toast, whole-grain crackers, or a grilled veggie sandwich. If you want to keep it ultra-light, a simple mixed greens salad with lemon vinaigrette works perfectly. Feeling fancy? Top your soup with roasted chickpeas, pumpkin seeds, or a drizzle of coconut cream. For a cozy dinner combo, serve it with my Tomato Spinach Grilled Cheese Bread Bowl — it’s a hit with both adults and kids.
Key Tips for Making Green Goddess Soup Recipe
- Roast don’t rush: Roasting brings out natural sweetness and flavor depth.
- Single layer matters: Crowded pans make soggy veggies, and nobody wants that.
- Taste test at the end: The lemon juice and salt balance everything beautifully.
- Add coconut milk carefully: A little goes a long way in creaminess.
- Use pre-cut veggies: Save time without sacrificing flavor — especially on busy nights.
Storage and Reheating Tips for Green Goddess Soup Recipe
Refrigerate: Store cooled soup in an airtight container for up to 4 days.
Freeze: For long-term storage, let it cool and freeze in freezer-safe bags for up to 3 months.
Reheat: Warm it on the stovetop or microwave gently — avoid boiling to preserve that creamy texture.
For more make-ahead ideas, check out my Slow Cooker Chicken and Rice Soup for a hearty meal that’s equally easy to prep.
FAQs
Can I use frozen vegetables?
Yes! Just roast them a little longer so they brown nicely.
Is it okay to skip the coconut milk?
Absolutely. It’s optional — the soup’s still creamy without it.
Can I add protein?
Sure! Toss in some cooked lentils or shredded chicken for extra staying power.
Final Thoughts
There’s something so comforting about a bowl of this Green Goddess Soup Recipe — it feels like a gentle reset for your body and mind. It’s bright, creamy, and deeply nourishing, without any of the guilt or heaviness of typical comfort food. Whether it’s a chilly evening or just a day you need a little “me time,” this soup is your green-hug-in-a-bowl moment.
And if you loved this recipe, don’t miss my Anti-Inflammatory Turmeric Chicken Soup — another feel-good favorite packed with flavor and healing benefits.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Green Goddess Soup Recipe (Healthy Immunity-Boosting Soup)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blended
- Cuisine: American
- Diet: Vegan
Description
This Green Goddess Soup is an easy nutrient-rich soup with a ton of health benefits! A creamy blend of roasted broccoli, cauliflower, and zucchini with sautéed kale and spinach, fresh herbs, lemon juice, and broth. Proof that vegetables can be the star of the show.
Ingredients
- 2–3 cups broccoli (one head)
- 2 cups cauliflower (about half a head)
- 1 zucchini
- ½ medium yellow onion (or 1 small onion)
- 1 cup kale
- 2 cups spinach
- ½ cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt (more as needed)
- ¼ teaspoon black pepper
- 3–4 cups vegetable broth (more as needed)
- ½ cup unsweetened coconut milk (optional)
Instructions
1. Preheat oven to 400℉ (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
2. Roughly chop the broccoli, cauliflower, zucchini, and onion. Place them on the sheet pan in a single layer and coat with olive oil, cumin, paprika, garlic powder, salt, and pepper. Roast for 30–40 minutes.
3. While the vegetables roast, sauté kale in a pan with a little olive oil over medium heat for a few minutes until almost done.
4. Add spinach to the same pan and cook until both greens are softened. Remove from heat.
5. Transfer roasted vegetables, sautéed greens, parsley, cilantro, lemon juice, vegetable broth, and coconut milk (if using) to a high-speed blender or food processor.
6. Blend until smooth, using a spatula to scrape down the sides as needed.
7. Pour the blended soup into a large pot and heat over medium until it begins to bubble, then reduce to medium-low. Add more broth or water to thin if needed.
8. Serve warm and enjoy.
Notes
Use pre-cut broccoli and cauliflower to save time.
Ensure vegetables are in a single layer while roasting for even cooking.
Adjust broth quantity for desired thickness.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
Broccoli provides vitamin C, K, B vitamins, folate, zinc, and anti-inflammatory phytochemicals. Roasting enhances its flavor.
