Ok this might look awful to some but it is actually delicious and full of vitamin.

If you are a cook just ignore or the extra detail at the bottom.

I want everyone even those non cooks to enjoy this one

Keeps in fridge for 5 days or freeze upto 3 months.

You can also half the recipe but I love meal prep where you can freeze

My easy bread recipe goes perfect with this soup.

Immunity-boosting Green Goddess Soup​

This Green Goddess Soup defies all expectations of what green soups typically are. It doesn’t taste like pureed grass for one. It’s actually delicious. I sharing it as a power meal just full of goodnes

Below recipe I've added pictures and extra info Alot of people ask what's Kale ect . I hate Kale but in this soup it's amazing
All flavours just go together

Ingredients​

CupsMetric

• 2 tbsp olive oil
• 1 onion , diced
• 1 leek (white part only) or another onion , diced
• 1 medium fennel , chopped
• 2 celery stems , roughly chopped
• 5 garlic cloves , roughly minced
• 3/4 tsp all spice powder (sub mixed spice)
• 3/4 tsp cumin powder (sub coriander)
• 1 medium potato (any type), peeled, 1.5 cm cubes
• 1 head broccoli , florets (peel and chop stalk too)
• 2 1/2 tsp cooking / kosher salt
• 3/4 tsp black pepper
• 1.75 litres / quarts water
• 1 cup frozen peas
• 5 cups (tightly packed) kale leaves , roughly chopped (1 small bunch,)
• 5 cups (tightly packed) baby spinach
• 3/4 cup thickened cream

GARNISHES​

• 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)
• Cream and/or olive oil for drizzling

Instructions​

• Sauté aromatics: Heat oil in a very large pot 6L over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
• Cook spices: Add all spice and cumin, and cook for 1 minute.
• Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
• Add peas: Add peas, simmer for 1 minute.
• Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it – I like this for a little texture.
• Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!

​

What goes in my Green Goddess Soup​

I’ve tried various combinations and the vegetables shown below are my favourite for best flavour so it doesn’t taste like you’re eating a bowl of hot grass. But you can switch out with whatever veg you’ve got, so don’t get too hung up on copying everything I’ve used.
Don’t skip the spices. It’s not much in there, but it really makes a difference to the end result!

​

If you don’t have one of the vegetables, just double up on another. This is a highly flexible recipe!

• Broccoli – A whole head! I use the stalk too. Just peel the fibrous skin, dice the stalk and throw it into the pot.
• Fennel – In my opinion, this is an under-utilised “secret ingredient” that adds a touch of special flavour to so many dishes! When raw, fennel has a mild aniseed flavour. Once cooked it tends to be muted when used in relatively small quantities like in this recipe. However cooked fennel has a wonderful sweetness that really adds to the flavour base of this soup.
• Celery – Another regularly used flavour base ingredient.
• Frozen peas – To thicken the soup as well as adding a touch of sweetness. Substitute with an equal amount of either more fennel, broccoli or potato.

​

• Kale – Yep, a WHOLE BUNCH of kale! OK fine, it’s a small-ish bunch. And we just use the leaves the fact that it’s got so much superfood kale in it yet it doesn’t taste kale-y (which I know people are not a fan of including me). Substitute with frozen kale or more baby spinach.
• Baby spinach – An enormous mound of baby spinach, I use a whole bag (standard size 280g / 10 oz). Substitute with frozen spinach, fresh English spinach or more kale.

AROMATICS AND FLAVOUR​

OK, so here are the ingredients that make this soup tasty!!

• Cumin and all spice – Just 3/4 teaspoon of each does wonders to add a hint of background flavour. This adds some complexity and interest to what could otherwise be a very one-note, grassy-tasting soup. You can’t actually taste them unless you have a very refined palette, which I don’t. But if you skip them, you will know something’s missing. So don’t Sub: All spice -> mixed spice, cumin -> coriander.
• Potato – This is for soup thickening purposes. You can use any type you want.
• Garlic – 5 whole cloves. It's ok to use less
• Onion – I use one leek and one onion. But if leeks are expensive, I just double up on onion. (In case you’re wondering why I bother with leek, it’s because it has a slightly sweeter and gentler flavour than onion.)
• Cream – I’m just going to tell it to you straight: without the cream, this tastes like a hot green smoothie. Full fat, cow’s milk cream, all the way. Substitute with sour cream or creme fraiche, though be prepared for a slightly tangy edge to the soup (which would actually be delicious too). For non-dairy, coconut cream will work fine

JUST ADD WATER!​

Most of my soups call for stock for the cooking liquid, but this recipe only requires water. This is because we’re essentially making our own homemade vegetable stock as part of this recipe! The considerable volume of flavour base aromatics we use (garlic, onion/leek, celery, fennel) goes a long way to contribute to this.

---

How to make Green Goddess Soup​

Nice and easy – 6 minutes sauté followed by a 8 minute simmer then blitz!

Be sure to use a very big pot. This is a big batch soup! Don’t worry, it keeps perfectly – fridge 5 days or freezer for 3 months (and stays nice and green!).

1. Sauté aromatics – Start off by sautéing the onion, garlic, leek, celery and fennel for 5 minutes until softened. These are our aromatics and using a generous amount like we do in this soup is the reason why we can get away with just using water rather than stock
2. Cook off spices – Add the all spice and cumin then cook for 1 minute. Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them.
3. Simmer with vegetables – Add the broccoli, potato, water, salt and pepper and simmer for 7 minutes or until the broccoli and potato is tender.
   At this stage, your green soup will look rather brown, but have faith! It will be a vibrant green once the kale and spinach are blitzed in!
4. Peas – Add the frozen peas (still frozen is fine) then simmer for 1 minute. That’s all the cooking time you need even if they were still frozen as they’ll continue to cook in the residual heat.

1. Blitz in kale and spinach – Turn the stove off then add the kale. Push it into the hot liquid to wilt slightly then use a stick blender to blitz. Once the blended kale is mostly wilted, do the same with the baby spinach.
   Now blitz until it’s as smooth as you desire – have a little taste test to check. I blitz for a good 3 minutes on high. With a stick blender the soup won’t be completely smooth but I like having a bit of texture. For some reason, the thought of a completely smooth bright green soup creeps me out!
   If 100% smooth is what you’re after, use a normal blender. Blend in batches with the feeder lid removed, else the lid will blow off when you blend due to the heat. Cover the opening with a folded tea towel and blend in batches then transfer into a separate pot. (Note all the extra washing up = reason why I’ll always use a stick blender if I can!).
2. Stir in cream. There’s plenty of residual heat in this soup so there’s no need to return it to the stove.

 

[Sethia Soliman]

Ok this might look awful to some but it is actually delicious and full of vitamin.

If you are a cook just ignore or the extra detail at the bottom.

I want everyone even those non cooks to enjoy this one

Keeps in fridge for 5 days or freeze upto 3 months.

You can also half the recipe but I love meal prep where you can freeze

My easy bread recipe goes perfect with this soup.

View attachment 5613

Immunity-boosting Green Goddess Soup​

This Green Goddess Soup defies all expectations of what green soups typically are. It doesn’t taste like pureed grass for one. It’s actually delicious. I sharing it as a power meal just full of goodnes

Below recipe I've added pictures and extra info Alot of people ask what's Kale ect . I hate Kale but in this soup it's amazing
All flavours just go together

Ingredients​

CupsMetric

• 2 tbsp olive oil
• 1 onion , diced
• 1 leek (white part only) or another onion , diced
• 1 medium fennel , chopped
• 2 celery stems , roughly chopped
• 5 garlic cloves , roughly minced
• 3/4 tsp all spice powder (sub mixed spice)
• 3/4 tsp cumin powder (sub coriander)
• 1 medium potato (any type), peeled, 1.5 cm cubes
• 1 head broccoli , florets (peel and chop stalk too)
• 2 1/2 tsp cooking / kosher salt
• 3/4 tsp black pepper
• 1.75 litres / quarts water
• 1 cup frozen peas
• 5 cups (tightly packed) kale leaves , roughly chopped (1 small bunch,)
• 5 cups (tightly packed) baby spinach
• 3/4 cup thickened cream

GARNISHES​

• 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)
• Cream and/or olive oil for drizzling

Instructions​

• Sauté aromatics: Heat oil in a very large pot 6L over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
• Cook spices: Add all spice and cumin, and cook for 1 minute.
• Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
• Add peas: Add peas, simmer for 1 minute.
• Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it – I like this for a little texture.
• Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!

​

What goes in my Green Goddess Soup​

I’ve tried various combinations and the vegetables shown below are my favourite for best flavour so it doesn’t taste like you’re eating a bowl of hot grass. But you can switch out with whatever veg you’ve got, so don’t get too hung up on copying everything I’ve used.
Don’t skip the spices. It’s not much in there, but it really makes a difference to the end result!

​

If you don’t have one of the vegetables, just double up on another. This is a highly flexible recipe!

• Broccoli – A whole head! I use the stalk too. Just peel the fibrous skin, dice the stalk and throw it into the pot.
• Fennel – In my opinion, this is an under-utilised “secret ingredient” that adds a touch of special flavour to so many dishes! When raw, fennel has a mild aniseed flavour. Once cooked it tends to be muted when used in relatively small quantities like in this recipe. However cooked fennel has a wonderful sweetness that really adds to the flavour base of this soup.
• Celery – Another regularly used flavour base ingredient.
• Frozen peas – To thicken the soup as well as adding a touch of sweetness. Substitute with an equal amount of either more fennel, broccoli or potato.

​

• Kale – Yep, a WHOLE BUNCH of kale! OK fine, it’s a small-ish bunch. And we just use the leaves the fact that it’s got so much superfood kale in it yet it doesn’t taste kale-y (which I know people are not a fan of including me). Substitute with frozen kale or more baby spinach.
• Baby spinach – An enormous mound of baby spinach, I use a whole bag (standard size 280g / 10 oz). Substitute with frozen spinach, fresh English spinach or more kale.

AROMATICS AND FLAVOUR​

OK, so here are the ingredients that make this soup tasty!!

• Cumin and all spice – Just 3/4 teaspoon of each does wonders to add a hint of background flavour. This adds some complexity and interest to what could otherwise be a very one-note, grassy-tasting soup. You can’t actually taste them unless you have a very refined palette, which I don’t. But if you skip them, you will know something’s missing. So don’t Sub: All spice -> mixed spice, cumin -> coriander.
• Potato – This is for soup thickening purposes. You can use any type you want.
• Garlic – 5 whole cloves. It's ok to use less
• Onion – I use one leek and one onion. But if leeks are expensive, I just double up on onion. (In case you’re wondering why I bother with leek, it’s because it has a slightly sweeter and gentler flavour than onion.)
• Cream – I’m just going to tell it to you straight: without the cream, this tastes like a hot green smoothie. Full fat, cow’s milk cream, all the way. Substitute with sour cream or creme fraiche, though be prepared for a slightly tangy edge to the soup (which would actually be delicious too). For non-dairy, coconut cream will work fine

JUST ADD WATER!​

Most of my soups call for stock for the cooking liquid, but this recipe only requires water. This is because we’re essentially making our own homemade vegetable stock as part of this recipe! The considerable volume of flavour base aromatics we use (garlic, onion/leek, celery, fennel) goes a long way to contribute to this.

---

How to make Green Goddess Soup​

Nice and easy – 6 minutes sauté followed by a 8 minute simmer then blitz!

Be sure to use a very big pot. This is a big batch soup! Don’t worry, it keeps perfectly – fridge 5 days or freezer for 3 months (and stays nice and green!).

1. Sauté aromatics – Start off by sautéing the onion, garlic, leek, celery and fennel for 5 minutes until softened. These are our aromatics and using a generous amount like we do in this soup is the reason why we can get away with just using water rather than stock
2. Cook off spices – Add the all spice and cumin then cook for 1 minute. Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them.
3. Simmer with vegetables – Add the broccoli, potato, water, salt and pepper and simmer for 7 minutes or until the broccoli and potato is tender.
   At this stage, your green soup will look rather brown, but have faith! It will be a vibrant green once the kale and spinach are blitzed in!
4. Peas – Add the frozen peas (still frozen is fine) then simmer for 1 minute. That’s all the cooking time you need even if they were still frozen as they’ll continue to cook in the residual heat.

1. Blitz in kale and spinach – Turn the stove off then add the kale. Push it into the hot liquid to wilt slightly then use a stick blender to blitz. Once the blended kale is mostly wilted, do the same with the baby spinach.
   Now blitz until it’s as smooth as you desire – have a little taste test to check. I blitz for a good 3 minutes on high. With a stick blender the soup won’t be completely smooth but I like having a bit of texture. For some reason, the thought of a completely smooth bright green soup creeps me out!
   If 100% smooth is what you’re after, use a normal blender. Blend in batches with the feeder lid removed, else the lid will blow off when you blend due to the heat. Cover the opening with a folded tea towel and blend in batches then transfer into a separate pot. (Note all the extra washing up = reason why I’ll always use a stick blender if I can!).
2. Stir in cream. There’s plenty of residual heat in this soup so there’s no need to return it to the stove.

Awww... Doesn't look awful to me at all! I've been keeping an eye out for healthy recipes as it can be hard to stick to a balanced diet nowadays. Thank you so much for this!