Name: Green Goddess Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 fennel; 1 onion; 4 sticks celery; 4 cloves garlic; 1 head broccoli; 0.5 lb golden potatoes; 1.5 teaspoons fine sea salt; 1 tsp cumin; 1 bunch kale; 1 cup cream; 6 cups vegetable broth; 0.5 bunches Italian parsley; 0.5 cup basil leaves

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Green Goddess Soup

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Ingredients

Warning0 allergens identified

Green Goddess Soup

2 tablespoons olive oil

1 fenneltrimmed and chopped

1 oniondiced

4 sticks celerysliced thinly

4 cloves garlicfinely minced

1 head broccolicut into small pieces

½ lb golden potatoescut into small pieces

1 ½ teaspoons fine sea salt

1 tsp cumin

1 bunch kalestemmed and chopped

1 cup creamheavy cream or coconut cream for vegan

6 cups vegetable brothor other broth of choice

½ bunches Italian parsley

½ cup basil leaves

Instructions

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Instructions

Heat the oil in a large pot over medium heat. Once hot, add in the fennel, onion, celery, and garlic and saute for 5 minutes or until the veggies begin to soften. Add in the cumin and salt and cook for 2 more minutes.

Stir in the broth, potatoes, and broccoli and cook for 8 minutes or until the potatoes are fork tender.

Mix in the parley, basil, and kale, and push down so the greens are covered in the liquid. Stir and cook for a few more minutes or until the greens are wilted.

Using an immersion blender or blender, blend the soup until it’s creamy and smooth. I find that using a regular blender works best.

Stir in the cream and season to taste with salt and pepper. ENJOY!

Nutrition

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Tips & Tricks (5)

Blanch Greens First 🥬
Briefly blanch the kale and broccoli in salted boiling water for 2-3 minutes before adding to the soup to brighten their color and reduce any bitterness while preserving nutrients.
Fennel & Cumin Infusion 🌿
Bloom the cumin in hot olive oil for 30 seconds before adding other aromatics to unlock its essential oils and create a deeper, more complex flavor foundation for the soup.
Two-Stage Herb Addition 🪴
Reserve half your fresh basil and parsley to stir in at the very end after blending to maintain their vibrant, fresh flavor while cooking the other half into the soup for depth.
Potato-Starch Thickening 🥔
Cut golden potatoes into smaller pieces (½-inch) so they break down partially during cooking, naturally thickening the soup without requiring extra cream or roux.
Immersion Blender Technique ✨
Blend only 60-70% of the soup for a chunky-creamy texture that showcases the vegetables, rather than pureeing completely, which creates a more interesting and visually appealing dish.