Green Goddess Soup

Last night we were running low on groceries and I wanted to use up what we had in the fridge. I found a bunch of asparagus and a head of broccoli and had the thought to make a green-goddess inspired soup.

I looked up a few recipes but didn’t have a lot of the ingredients on hand so made this one up and it turned out incredible! I pulled some herbs from the garden and it was fresh and delightful. Enjoy!

Green Goddess Soup Recipe:

Makes 4 servings

– 2 tablespoons olive oil
– 1 medium yellow onion, roughly chopped
– 5 garlic cloves, roughly chopped
– 1 teaspoon salt and 1/2 teaspoon black pepper
– 1 head broccoli, roughly chopped
– 1 small bunch, asparagus, roughly chopped
– 3 cups vegetable broth (or water)
– 1 can coconut milk
– 2 cups spinach or kale (can use frozen)
– 1 cup frozen peas
– 1/4 cup fresh dill, roughly chopped
– Big handful fresh basil
– Small handful fresh mint
– Juice from 1/2 lemon
– 1 cup unflavored Greek yogurt (I used dairy-free) or basil pesto, optional



  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the onions and sauté, stirring often, until they’re soft and translucent, about 5 to 7 minutes.
  3. Add the garlic and cook until fragrant, one more minute.
  4. Add the broccoli, asparagus, salt, and pepper and give everything a good stir.
  5. Add the broth (or water) and bring to a boil. Turn the heat to low and simmer for 20 to 30 minutes.
  6. Add the coconut milk, spinach, and peas and cook for 10 more minutes.
  7. Add the fresh herbs and lemon juice and transfer to a blender or blend with an immersion blender.
  8. Serve in bowls and stir in a few tablespoons of yogurt and/or pesto!
  9. Garnish with fresh herbs and a drizzle of olive oil.