Description

This Immunity Boosting Green Goddess Soup is a vibrant, nutrient-packed blend of fresh vegetables, aromatic spices, and creamy texture. Designed to support your immune system with wholesome ingredients like kale, spinach, broccoli, and garlic, it's a warming and delicious meal perfect for any day. Creamy yet light, and garnished with toasted sunflower seeds, this soup offers comfort and a health boost in every bowl.

Ingredients

Scale

Soup Base

2 tbsp olive oil
1 onion, diced
1 leek (white part only) or another onion, diced
1 medium fennel, chopped
2 celery stems, roughly chopped
5 garlic cloves, roughly minced
3/4 tsp all spice powder (or mixed spice)
3/4 tsp cumin powder (or coriander powder)
1 medium potato, peeled and cut into 1.5 cm cubes
1 head broccoli, florets and peeled stalk chopped
2 1/2 tsp cooking or kosher salt
3/4 tsp black pepper
1.75 litres water
1 cup frozen peas
5 cups (tightly packed) kale leaves, roughly chopped
5 cups (tightly packed) baby spinach
3/4 cup thickened cream

Garnishes

2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
Cream and/or olive oil for drizzling

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Instructions

Sauté aromatics: Heat olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel. Cook for about 5 minutes until the vegetables have softened and become fragrant.
Cook spices: Add all spice powder and cumin powder to the pot and cook for 1 minute to release their aromas and flavors.
Add vegetables and simmer: Pour in the water, then add the peeled cubed potato, broccoli florets and stalk pieces, salt, and black pepper. Stir well, bring the mixture to a simmer, then let it cook uncovered for 7 minutes until the broccoli is tender.
Add peas: Stir in the frozen peas and simmer for an additional 1 minute until heated through.
Blitz in kale and spinach: Remove the pot from the heat. Add the chopped kale leaves, pushing them under the liquid, then use a stick blender to blend until mostly smooth. Add the baby spinach, push it under the liquid, and blend again for approximately 3 to 5 minutes until the soup is as smooth as possible with some texture remaining.
Finish and serve: Stir in the thickened cream until well combined. Ladle the soup into bowls, drizzle with extra cream or olive oil if desired, and sprinkle with toasted sunflower seeds. Serve warm and enjoy the nourishing benefits.

Notes

You can use two leeks or two onions instead of one of each according to preference; leeks provide a sweeter, more rounded flavor.
Fennel adds subtle aniseed flavor but is mild and not overpowering; do not skip it if possible.
Just plain water is used to create a homemade vegetable broth, no stock needed.
Frozen peas can be substituted with extra broccoli, fennel, or potato to maintain texture and flavor.
If you find kale flavor too strong, substitute with more baby spinach or English spinach; frozen kale or spinach can work if thawed and drained.
To measure kale or spinach, tightly pack the leaves into the measuring cup.
For a vegan alternative, replace thickened cream with vegan cream, coconut cream, or coconut milk for a slightly different flavor.
To toast sunflower seeds or other nuts, heat a dry pan over medium-high heat and toast while shaking the pan until golden.
Nutrition information is based on a serving size of approximately 2 1/2 cups.

Nutrition

Serving Size: 310 g
Calories: 160 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 20 mg