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.