If you’re looking for a vibrant, nutrient-packed dish that feels like a comforting hug in a bowl, look no further than this Green Goddess Soup Recipe. Combining the fresh flavors of spinach, broccoli, and basil with creamy cannellini beans and a splash of coconut milk, this soup is full of green goodness and layered textures. It’s easy to make and perfect for any season, whether you want a light lunch, a wholesome dinner, or a way to sneak in more greens throughout your week. Trust me, once you taste the silky smoothness and bright herbal notes, this soup will become an instant favorite in your kitchen.

Ingredients You’ll Need

A collection of fresh ingredients is neatly arranged on a white marbled surface. The image shows two green broccoli heads with thick stems placed near the center. Below them is a dark green zucchini with a smooth texture, and to its left are two light green celery stalks. A small round yellow lemon sits near the bottom right above a metal measuring cup filled with large white beans. Next to the lemon are peeled garlic cloves and a brown onion with its papery skin. To the top left of the broccoli are a small bowl of olive oil with a smooth yellow surface and a small glass bowl of frozen green peas. Above the broccoli and peas is a small white bowl filled with bright green fresh basil leaves. To the right of that is a glass cup filled with yellow broth sprinkled with herbs. Below the broth is a white bowl filled with fresh deep green spinach leaves. There is a small black bowl containing white salt in front of the onion. The whole scene is bright and fresh with a clean and organized look photo taken with an iphone --ar 4:5 --v 7

It’s amazing how a handful of simple, fresh ingredients can come together to create such a delicious and nourishing soup. Each item adds its own special touch – from the creamy texture of cannellini beans to the subtle sweetness of peas, and the fresh aroma of basil that truly brings the Green Goddess Soup Recipe to life.

Olive oil: Provides a rich base for sautéing and adds a fruity note to the soup.
Onion, diced: Builds foundational flavor with its natural sweetness and depth.
Celery stalks, diced: Adds gentle crunch and an aromatic earthiness.
Garlic, minced: Gives a punch of savory warmth that dialogues beautifully with the greens.
Zucchini, chopped: Lightens the texture and brings a subtle freshness to the soup.
Broccoli florets: Packed with nutrients and gives the soup its iconic bright green color.
Frozen peas: Add a touch of sweetness and a vibrant pop of color.
Vegetable broth: The flavorful liquid that ties all the elements together.
Coconut or soy milk: Creates a creamy base while keeping this recipe dairy-free and silky smooth.
Cannellini beans, drained and rinsed: Bring protein and creaminess without heaviness.
Fresh spinach: Bursts with iron and deep green flavor, enhancing both health and color.
Fresh basil leaves: Adds an herbaceous brightness that defines the Green Goddess flavor.
Juice of 1 lemon: Provides the perfect balance of acidity for a refreshing finish.
Salt and black pepper to taste: Essential seasonings that elevate all the natural flavors.

How to Make Green Goddess Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in your pot over medium heat. The moment the oil warms up, add the diced onion and celery and cook them until they turn soft and translucent, about five minutes. This slow sauté lets their natural sweetness emerge, forming a tasty flavor base. Then add minced garlic and cook for just one more minute, being careful not to let it burn. This step sets a fragrant foundation that will carry the soup’s flavor beautifully.

Step 2: Add the Vegetables and Broth

Next, toss in the chopped zucchini, broccoli florets, frozen peas, vegetable broth, coconut or soy milk, and cannellini beans. This colorful mix is the heart of your soup. Bring everything to a boil to wake up the flavors, then reduce the heat to a gentle simmer. Let it bubble away for about 15 to 20 minutes until the veggies are tender but still hold their character — that’s when the soup truly develops its lush texture and vibrant taste.

Step 3: Incorporate the Greens

Now it’s time for the fresh spinach and basil leaves to join the party. Stir them into the pot and cook just a couple more minutes until the greens wilt softly. These herbs lend the soup its signature “green goddess” vibe, infusing each spoonful with freshness and a touch of herbal magic.

Step 4: Blend Until Smooth

Remove the pot from heat and blend the soup until silky smooth using an immersion blender or by carefully transferring portions into a regular blender. This is the moment when everything comes together in a creamy, luscious texture that looks just as appealing as it tastes. If the soup feels too thick, add a splash more broth to reach your preferred consistency.

Step 5: Final Touches

Just before serving, stir in the juice of one lemon. The bright acidity lifts all those rich, green flavors and makes them pop. Season with salt and freshly ground black pepper to taste, adjusting until the balance feels just right for your palate. Your Green Goddess Soup Recipe is now ready to bring pure deliciousness to your table.

How to Serve Green Goddess Soup Recipe

A large red pot with white inside holds a smooth green soup, with a few small drops of white cream swirled on top and some fresh dark green spinach leaves layered in the center. A long metal spoon rests in the soup on the right side of the pot. Near the pot, there is a small white bowl filled with fresh spinach leaves, a small dark gray bowl with salt, a speckled light brown bowl, a yellow lemon, and a blue and white striped cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your soup look extra inviting, sprinkle some fresh basil leaves or a few tiny pea shoots over the surface. A drizzle of olive oil or a swirl of coconut milk adds a pretty, glossy finish and a little more richness. For a bit of texture, toasted pumpkin seeds or crushed walnuts create a satisfying crunch that pairs wonderfully with the smooth soup.

Side Dishes

Green Goddess Soup is filling on its own, but it pairs beautifully with crusty artisan bread or a warm, flaky croissant for dipping. If you want to add more substance, a simple mixed green salad with a lemon vinaigrette or a light quinoa salad complements the herbal flavors perfectly without overwhelming the palate.

Creative Ways to Present

For a stunning presentation at your next dinner, serve the soup in rustic bowls lined with fresh basil leaves or edible flowers. You can also pour it into small glass jars for a charming appetizer or picnic option. Adding a touch of microgreens or edible herbs on top makes this soup look almost too good to eat — but trust me, it won’t last long!

Make Ahead and Storage

Storing Leftovers

Green Goddess Soup keeps spectacularly well in the fridge for up to three days. Store it in an airtight container to preserve those fresh, vibrant flavors and the creamy texture. Before reheating, give it a good stir to reincorporate any ingredients that may have settled.

Freezing

If you want to enjoy this soup later, it freezes like a charm. Pour it into freezer-safe containers or bags, leaving a little room for expansion. When properly sealed and frozen, your Green Goddess Soup Recipe will stay delicious for up to two months, making it a perfect make-ahead meal option.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to avoid sticking. If the soup thickened in the fridge or freezer, add a splash of vegetable broth or water to restore its silky consistency. Avoid boiling to keep that fresh, delicate flavor intact.

FAQs

Can I use other greens besides spinach and basil?

Absolutely! Kale, arugula, or Swiss chard can be wonderful substitutes or additions. Just be mindful of cooking times—heavier greens like kale may need a bit longer to soften.

Is this soup suitable for a vegan diet?

Yes, this Green Goddess Soup Recipe is completely vegan as it uses plant-based ingredients like coconut or soy milk and vegetable broth, making it a fantastic choice for vegan and dairy-free eaters.

Can I make this soup spicy?

Definitely! Adding a pinch of crushed red pepper flakes or a small diced jalapeño during the sautéing step can turn this into a gently spicy, warming treat.

What can I use instead of cannellini beans?

If cannellini beans aren’t on hand, great substitutes include white kidney beans, navy beans, or even cooked chickpeas. They’ll keep that creamy texture and add protein just the same.

How can I make the soup thicker or thinner?

For a thicker soup, reduce the amount of broth or coconut milk slightly and cook uncovered to concentrate flavors. To thin it out, simply add more vegetable broth or water until you get the consistency you prefer.

Final Thoughts

Making this Green Goddess Soup Recipe is like inviting a little bit of nature’s best to your table, wrapped in delightful creaminess and fresh, bright flavors. It’s healthy, satisfying, and surprisingly simple to prepare. I really encourage you to try it out and enjoy the burst of green goodness—this soup will surely become one of your go-to comfort foods in no time!