5 greens and 4 other things make this light summer garden soup. The beautiful bright green color, mood enhancing aroma and creamy texture will make you take a second helping. I ate it for breakfast the next morning and was filled with happiness and energy. This soup covers all the popular food categories: organic, vegan, paleo, gluten and dairy free and is absolutely loaded with vitamins and minerals. All the ingredients in the recipe below are organic, so I have not written it next to each thing. Use a pot or pan large enough for 8 cups of Green Goddess Soup.
3 Tbl olive oil
1 medium Vidalia onion. Can substitute any onion, even scallion or leeks.
3 garlic cloves. The garlic flavor really comes through. Use a lightly with the first batch.
1 Vegan chicken broth cube
Pinch of salt to get the onions to release moisture
1 C fresh basil leaves
½ C fresh chopped parsley leaves
Gently simmer until the onions and herbs soften and cook. About 10 minutes.
About 2 C loose leaf baby spinach. I grabbed 2 handfuls.
About 1 C kale. Any kind will do. I used purple and grabbed one handful.
About 1 C broccoli floweretts.
Add 6 cups of water. Gently boil until greens just tender. Blend until smooth. Use a hand immersion, standard blender or food processor. Return to pot and add coconut milk and salt to taste. Bring to boil and reduce to simmer (BTBRTS). Soup is on!
BTW: My husband is a foodie and likes to try different things. He really liked this summer soup and offered a few suggestions to tweak the flavor. “Leave out the white pepper, it’s too hot for the lightness of the soup.” So I made another batch and this is it. Cheers!
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