Description
This Green Goddess Soup is a creamy, nutritious blend of spinach, broccoli, zucchini, and white beans, enhanced with fresh basil and a hint of lemon. It’s a vibrant green soup that’s both hearty and healthy, perfect for a wholesome meal any time of day.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 large celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, chopped
- 2 heads broccoli, cut into florets
- 3/4 cup frozen peas
- 3 cups fresh spinach
- 1/2 cup fresh basil leaves
Liquids and Beans
- 5 1/2 cups vegetable broth, plus more if needed
- 1 cup coconut or soy milk
- 1 cup cannellini beans, drained and rinsed
Other
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and black pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add the diced onion and celery and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute to release its fragrance.
- Add Vegetables and Liquids: Pour in the chopped zucchini, broccoli florets, frozen peas, vegetable broth, coconut or soy milk, and cannellini beans. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 15 to 20 minutes, or until all the vegetables are tender and cooked through.
- Add Greens: Stir in the fresh spinach and basil leaves, cooking for another 2 minutes until the greens have wilted and merged into the soup.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blending until silky. Add additional vegetable broth if you prefer a thinner consistency.
- Season and Serve: Stir in the lemon juice, then season with salt and black pepper to taste. Serve warm and enjoy the fresh, vibrant flavors.
Notes
- Use coconut milk for a slightly sweet, dairy-free option or soy milk for a more neutral flavor.
- Adjust the thickness by adding more or less vegetable broth according to preference.
- For added protein boost, include more cannellini beans or a handful of cooked quinoa.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Garnish with extra fresh basil or a drizzle of olive oil for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
