Description

This GREEN GODDESS SOUP is a vibrant blend of fresh veggies and coconut milk, making it a healthy and satisfying option for a quick dinner or comforting meal at home.

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
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

Heat 2 ½ tablespoons of avocado oil in a large soup pot over medium heat. Add the leeks, potatoes, and broccoli stems, and cook for 5 minutes until softened.
Stir in broccoli florets, zucchini, asparagus, garlic, and miso paste, and continue cooking for another 5 minutes.
Pour in the bone broth, coconut milk, salt, and pepper. Bring the mixture to a gentle simmer and cook until potatoes are fork-tender, about 7 to 10 minutes.
Remove from heat and stir in spinach and fresh herbs. Blend the soup until smooth using an immersion blender or a high-speed blender, if needed in batches.
Add lemon juice, taste, and adjust salt if necessary. Serve by ladling into bowls and garnishing with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil.

Notes

Feel free to use vegetable stock for a plant-based soup.
You can customize the herbs according to your preference, using whatever is seasonal or available.
This soup freezes well, so consider making a double batch for future meals.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 500mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg