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