Description
This GREEN GODDESS SOUP is a delightful blend of fresh vegetables and rich flavors. With leeks, broccoli, and coconut milk, it’s a healthy and satisfying meal, perfect for a quick dinner or a nourishing lunch.
Ingredients
Scale
- 2 ½ tablespoons avocado oil
- 2 large leeks, sliced and well rinsed
- 2 yukon gold potatoes, peeled and diced into ¾-inch cubes
- 2 large heads broccoli, florets separated and stems thinly sliced
- 1 small zucchini
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 1 tablespoon shiro miso paste
- 4 cups chicken bone broth or vegetable stock
- 1 cup full-fat canned coconut milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 packed cups baby spinach
- ½ cup fresh herbs (parsley, basil, cilantro, or a mix)
- ½ lemon, juiced
- Toasted pumpkin seeds for garnish
- Fresh herbs for garnish
- Olive oil for drizzling
Instructions
- Heat avocado oil in a large soup pot over medium heat. Add leeks, potatoes, and broccoli stems; cook for 5 minutes until softened.
- Stir in broccoli florets, zucchini, asparagus, garlic, and miso paste; cook for an additional 5 minutes.
- Pour in bone broth, coconut milk, salt, and pepper; bring to a gentle simmer and cook until potatoes are fork-tender, about 7 to 10 minutes.
- Turn off heat and add spinach and fresh herbs. Blend the soup until smooth, using an immersion blender or a regular blender in batches.
- Add lemon juice, taste, and adjust salt as necessary.
- Ladle the soup into bowls. Garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil. Serve and enjoy!
Notes
For a vegan version, substitute chicken bone broth with vegetable stock.
Feel free to customize the herbs based on your preference or what’s available.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg