Description

This Immunity Boosting Green Goddess Soup is a vibrant, nourishing blend of green vegetables and warming spices, designed to support your immune system. Made with broccoli, kale, spinach, and a touch of cream, this smooth, creamy soup is both comforting and packed with nutrients. Perfect for a wholesome lunch or dinner, it offers a delicious way to enjoy your greens while keeping the body's defenses strong.

Ingredients

Vegetables and Aromatics

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
1 medium potato (any type), peeled, cut into 1.5 cm cubes
1 head broccoli, florets and peeled/chopped stalk
1 cup frozen peas
5 cups (tightly packed) kale leaves, roughly chopped
5 cups (tightly packed) baby spinach

Spices and Seasonings

3/4 tsp all spice powder (can substitute mixed spice)
3/4 tsp cumin powder (can substitute coriander)
2 1/2 tsp cooking or kosher salt
3/4 tsp black pepper

Liquids and Garnishes

1.75 litres (7 quarts) water
3/4 cup thickened cream
2 tbsp toasted sunflower seeds (or croutons or other toasted nuts)
Cream and/or olive oil for drizzling

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Instructions

Sauté aromatics: Heat olive oil in a very large pot over medium-high heat. Add diced onion, leek, celery, garlic, and chopped fennel, cooking for 5 minutes until softened and fragrant.
Cook spices: Stir in all spice and cumin powders and cook for another minute to bloom the spices and enhance their flavors.
Add vegetables and simmer: Pour in water, then add the cubed potatoes and broccoli florets and stalk. Season with salt and black pepper. Stir to combine, bring to a gentle simmer, and cook uncovered for 7 minutes until broccoli is tender.
Add peas: Stir in frozen peas and simmer for an additional minute to cook through.
Blend kale and spinach: Remove the pot from heat. Add chopped kale, pushing it under the liquid, then use a stick blender to blitz the soup until mostly smooth. Add baby spinach, push under the liquid, and blitz again for approximately 3 to 5 minutes until the soup is as smooth as possible while retaining some texture from tiny green bits.
Finish and serve: Stir in the thickened cream until fully incorporated. Ladle soup into bowls, then drizzle with extra cream and/or olive oil. Sprinkle toasted sunflower seeds on top for crunch. Serve warm and enjoy the nourishing boost!

Notes

Note 1: Use either leek or an additional onion if preferred. Both provide aromatic depth.
Note 2: Use fresh fennel for its mild anise flavor; chopping the stalk adds extra fiber and flavor.
Note 3: Water can be substituted with vegetable broth for more flavor if desired.
Note 4: Frozen peas add sweetness and texture; you can use fresh peas if available.
Note 5: Kale is packed with nutrients and adds body to the soup; be sure to remove tough stems.
Note 6: Baby spinach softens quickly and adds a fresh green color and mild flavor.
Note 7: Thickened cream enriches the soup, but you can substitute with a non-dairy cream for a lighter option.
Note 8: Toasted sunflower seeds add crunch; alternatively use croutons or toasted nuts like almonds.