Green Goddess Soup
This Green Goddess Soup is overflowing with feel-good veggies and greens, it's quick and easy to make, and tastes so wonderfully fresh and delicious. Feel free to add/sub in any other leftover veggies or greens that you have on hand!
Foto: Gimme Some Oven — AliIngredients
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 8 cups Kitchen Basics Vegetable Stock
- 1 small head broccoli, chopped into bite-sized florets
- 1 small head cauliflower, chopped into bite-sized florets
- 1 (15-ounce) jar white beans, rinsed and drained
- 2 teaspoons ground cumin
- 1 -2 teaspoons sea salt
- pinch of crushed red pepper flakes and freshly-cracked black pepper
- 6 cups (about 5 ounces) baby spinach
- zest and juice of 1 lemon (about 2 tablespoons juice)
- toppings: sliced avocado, chopped fresh cilantro, and/or toasted seeds (pepitas, sunflower seeds, etc.)
Steps
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
Serve warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.
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