Description

Experience the vibrant flavors of GREEN GODDESS SOUP, featuring fresh vegetables and creamy coconut milk. This easy-to-make recipe is perfect for hearty meals or a quick dinner.

Ingredients

Scale

2 ½ tablespoons avocado oil
2 large leeks, white and light green parts only, 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 (tips left whole, stalks sliced)
3 cloves garlic
1 tablespoons shiro miso paste
4 cups chicken bone broth (use veggie stock for plant-based)
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
Fresh herbs
Olive oil

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Instructions

In a large soup pot over medium heat, add avocado oil. Cook leeks, potatoes, and broccoli stems for 5 minutes until softened.
Add broccoli florets, zucchini, asparagus, garlic, and miso paste; cook for 5 more 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, stir in spinach and fresh herbs. Blend until smooth, using an immersion blender or a high-speed blender in batches.
Mix in lemon juice, taste, and adjust salt as needed.
Ladle soup into bowls, garnishing with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil before serving.

Notes

For a plant-based option, substitute chicken bone broth with vegetable stock.
Feel free to use any combination of fresh herbs you prefer for added flavor.
Store leftovers in the fridge for up to three days, reheating when needed.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg