Getting a full serving of vegetables can be tough, but with this Green Goddess Soup, you can pack in so many vegetables, while also enjoying a delicious meal! If you love healthy soups, you have to try my Debloat Detox Vegetable Soup, this Glowing Skin Soup, and my Healing Greens Soup. Or, if you have extra spinach to use up, use it to make my Vegan Pesto Pasta.
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Notes on Ingredients
- Yukon gold potatoes: This type of potato will allow for a creamy soup consistency.
- Spinach: Can be fresh or frozen.
- Optional garnish: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream/yogurt, sour cream)
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Green Goddess Soup?
- In a soup pot, saute the onion and garlic on medium heat in olive oil until they start to brown.
- Add in the zucchini and saute for another few minutes.
- Next, add in the potatoes, cashews, broth, parsley, salt pepper, and turmeric.
- Bring to a boil, then turn the heat down to a low boil on medium to high heat and cook for 10 minutes or until potatoes are tender.
- Add in the spinach and stir until wilted. Squeeze in the lemon juice.
- Blend with an immersion blender.
- Serve and garnish.
- Step 1: saute the onion and garlic on medium heat in olive oil until they start to brown, then add the zucchini.
- Step 2: Next, add in the potatoes, cashews, broth, parsley, salt pepper, and turmeric.
- Step 3: Bring to a boil, then a low boil and cook for 10 minutes or until potatoes are tender.
- Step 4: Add in the spinach and stir until wilted. Squeeze in the lemon juice.
- Step 5: Blend with an immersion blender.
- Step 6: Lastly, serve and garnish.
Commonly Asked Questions
If you do not have an immersion blender, pour the contents into a blender and blend until creamy. The mixture will be hot so be very cautious when both pouring and blending. My Smeg immersion blender has been super useful for making soups! You could also make my Debloat Detox Vegetable Soup or Healing Greens & Beans Soup instead (no blending required!).
The potatoes should be fork tender and cooked all the way through. This should take about 10 minutes.
Some options for garnishes are: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream, plain unsweetened yogurt, or sour cream)
Store in the fridge in glass tupperware containers for up to 4 days, or in the freezer for up to 4 months. To reheat, put back in the pot or microwave. Another meal-prep friendly soup is Sheet Pan Roasted Tomato Soup or Vegan Chickpea Noodle Soup.
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Extra Helpful Tips
- Use a blender if you do not have an immersion blender.
- Make sure the potatoes are all the way cooked.
- All of the vegetables end up getting blended, so don’t worry about if they are cut perfectly.
- Optional garnish: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream, yogurt, or sour cream)
- For another greens-filled recipe, try my All Your Greens Pasta! Or, another comforting soup you’ll love is Mama’s Minestrone Soup!
If you tried this Green Goddess Soup or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Green Goddess Soup
Equipment
- 1 pot large
- 1 knife
- 1 immersion blender or regular blender
Ingredients
- 2 tablespoon olive oil
- 1 white onion chopped
- 3 cloves garlic
- 1 zucchini chopped
- 2 cups potatoes quartered Yukon gold
- 1 cup cashews raw
- 32 oz vegetable broth
- 1 cup parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon turmeric
- 2 cups spinach or kale fresh
- 1 tablespoon lemon juice
Optional Garnish
- parsley
- olive oil
- micro greens
- hemp seeds
- coconut cream
- plain unsweetened yogurt
- sour cream
Instructions
- In a soup pot, saute the onion and garlic on medium heat in olive oil until they start to brown.
- Add in the zucchini and saute for another few minutes.
- Next, add in the potatoes, cashews, broth, parsley, salt pepper, and turmeric.
- Bring to a boil, then turn the heat down to a low boil on medium to high heat and cook for 10 minutes or until potatoes are tender.
- Add in the spinach and stir until wilted. Squeeze in the lemon juice.
- Blend with an immersion blender.
- Serve and garnish.
Notes
- Use a blender if you do not have an immersion blender.
- Make sure the potatoes are all the way cooked.
- All of the vegetables end up getting blended, so don’t worry about if they are cut perfectly.
- Optional garnish: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream/yogurt, sour cream)
Taylor From HealthyGirl Kitchen says
This soup is super simple to make and filled with nourishing veggies, plus the heartiness of potatoes to keep you full!
Kristen Alvarez says
So yummy! Added a little bit of Siracha with coconut milk garnish.