This Green Goddess Soup defies all expectations of what green soups typically are.
It doesnt taste like pureed grass for one.
And its being shared by me, a self confessed Cheese-Lovin-Carb-Monster (who ever thought THAT would happen!)
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Disclaimer: I am not a medical professional and nothing in this post should be interpreted as medical advice.
Im just sharing a recipe that is loaded with good-for-you nutritious vegetables!
So here by popular demand is a big pot of nutrition packed goodness that actually tastes great!
Im not going to lie.
The first couple of attempts here were pretty dismal and tasted like a hot green wheatgrass smoothie.
I knew it was doing good things to my insides….but it wasnt fun eating it!!!
So much more effective than just adding it straight into liquids!
It makes you feel virtuous even justthinkingabout making this.
Dont skip the spices.Its not much in there, but it really makes a difference to the end result!
This is a highly flexible recipe!
Broccoli A whole head!
I use the stalk too.
Just peel the fibrous skin, dice the stalk and throw it into the pot.
When raw, fennel has a mild aniseed flavour.
Once cooked it tends to be muted when used in relatively small quantities like in this recipe.
However cooked fennel has a wonderful sweetness that really adds to the flavour base of this soup.
Celery Another regularly used flavour base ingredient.
But you might just double up on either.
Again these bring a natural sweetness to the soup.
Veg load #2
Kale Yep, a WHOLE BUNCH of kale!
OK fine, its a small-ish bunch.
Substitute with frozen kale or more baby spinach.
Substitute with frozen spinach, fresh English spinach or more kale.
Aromatics and flavour
OK, so here are the ingredients that make this souptasty!
Cumin and all spice Just 3/4 teaspoon of each does wonders to add a hint of background flavour.
This adds some complexity and interest to what could otherwise be a very one-note, grassy-tasting soup.
You cant actually taste them unless you have a very refined palette, which I dont.
But if you skip them, you will know somethings missing.
Sub: All spice -> mixed spice, cumin -> coriander.
Potato This is for soup thickening purposes.
you might use any pop in you want.
Garlic 5 whole cloves.
You know you want it!
Onion More flavour base.
In the base recipe, I use one leek (see Veg load #1) and one onion.
But if leeks are expensive, I just double up on onion.
Id use a generous knob for sauteing the veg then stir in more at the end.
Just keep adding then tasting, adding then tasting!
Just add water!
Most soups on my website call for stock for the cooking liquid, but this recipe only requires water.
This is because were essentially making our own homemade vegetable stock as part of this recipe!
Be sure to use a very big pot.
This is a big batch soup!
Cook off spices Add the all spice and cumin then cook for 1 minute.
Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them.
At this stage, your green soup will look rather brown, but have faith!
It will be a vibrant green once the kale and spinach are blitzed in!
Peas Add the frozen peas (still frozen is fine) then simmer for 1 minute.
Blitz in kale and spinach Turn the stove off then add the kale.
Push it into the hot liquid to wilt slightly then use a stick blender to blitz.
Once the blended kale is mostly wilted, do the same with the baby spinach.
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Now blitz until its as smooth as you desire have a little taste test to check.
I blitz for a good 3 minutes on high.
With a stick blender the soup wont be completely smooth but I like having a bit of texture.
For some reason, the thought of a completely smooth bright green soup creeps me out!
If 100% smooth is what youre after, use a normal blender.
Cover the opening with a folded tea towel and blend in batches then transfer into a separate pot.
Theres plenty of residual heat in this soup so theres no need to return it to the stove!
Check salt Have a taste and peek if there is sufficient salt for your taste.
Just a side note: the salt comes out more the next day and beyond.
Soup garnishes Ladle the soup into bowls then top with finishes of choice.
Though if croutons is what youre after, find it in myCeleriac Soup recipe.
If you havent tried it, its a must!
Here are a few more bread dunking options:
Big batch, keeps well and stays green!
So Im pleased to say that this soup stays ultra-green through multiple reheats.
It will keep for 5 days in the fridge or freezer for 3 months.
Also, this is a big-batch recipe.
But it scales down perfectly just use the slider on the recipe card (choose theServingsthen slide down).
If you try this Green Goddess Soup, Id love to know what you think!
Nagi x
I was going to call this soupIngrids Green Goddess Soup (Hacked By Nagi).
So I copied it.
