Green Goddess Soup

Green Goddess Soup

Spring decided to leave us here in Calgary and it’s been snowing again. Whenever I feel sad I can’t help but make soup. Cooking, especially making soups has always made me feel like I’m taking care of myself or others. I mean really, is there anything more comforting than a steamy bowl of soup on a chilly day?

When I had my soup company, nourish soupworks, this was actually one of my most popular soups and I can understand why. It’s loaded with healthy green veggies, tasty herbs and soothing coconut milk. As well, it’s super easy to make. Essentially all it is is chopping and pureeing.

I used zucchini, broccoli, peas and spinach combined with dill, green onions and mint, but I have also thrown in asparagus and basil, which was delicious! I forgot to buy limes this time, and the acidity helps brighten the flavor. If you don’t have a potato don’t worry it’s fine without, it does tend to have a velvetier texture with though.

Green Goddess Soup (makes about 3L)

  • 2 med to large crowns of broccoli, washed
  • 2 small zucchini, washed
  • 1 large yellow onion
  • 1 box of spinach
  • 2 cups of frozen peas
  • 1 large bakers potato, peeled and diced
  • 1 cup chopped dill, or more to taste, rinsed
  • 1 cup chopped mint, rinsed and remove stems
  • basil (optional) 1/2 cup
  • 1 or 2 cans of full fat coconut milk, depending on how creamy you like it
  • 2 limes
  • veggie stock (optional)
  • salt & pepper to taste

Start by chopping your onion. A rough chop is fine, because it will all get pureed. Heat a tablespoon of olive oil in a large stock pot and add onion, cook on medium heat. While the onions cook, chop up the zucchini and add it to the pot, cook for about 5 min then add the coconut milk and potatoes. Cut up broccoli into smaller florets and if you are using the stem, I like to take the outside off, as it gets stringy (picture below) and cut it into smaller pieces, because it takes longer to cook. Add broccoli and veggie stock if you are using it, top off with water so that everything is just covered. Bring to a simmer for about 15 minutes then add peas and cook 10 more minutes. When everything is tender, remove from heat and add spinach, puree. I use an immersion blender, because I hate having to puree things in batches. Puree until smooth and add dill, lime and mint last, then give it another go until smooth. I had to add more water to thin it out. Garnish with some sprigs of dill and a drizzle of coconut milk. Enjoy!

Remove outer peel


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