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Super Green Goddess Soup

Name: Super Green Goddess Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 small broccoli heads, chopped; 1 large shallot, sliced; 1 leek, sliced; 1 fennel bulb, sliced; 1 large zucchini, diced; 5 serves frozen spinach; 1/2 cup parsley, chopped; 5 garlic cloves, minced; 1 tsp cumin; 1 tsp coriander powder; 1 can cannellini beans; 1/2 cup Parmesan or nutritional yeast; 2 tbsp olive oil; 750ml veggie/chicken style stock; Salt and pepper to taste; Extra finely chopped parsley; Oatly cream (or any cream, cashew cream would be yum); Drizzle of olive oil

5 steps

Prep:10minCook:25min

I am allllll for thick hearty soups that are actually filling and have substance! The can of cannellini beans makes this sooo creamy and gives a lil boost of extra protein, meaning this soup recipe will actually keep you full! Save this easy healthy recipe and send it to someone who loves soup 🍲

Updated at: Thu, 17 Aug 2023 11:26:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories212.2 kcal (11%)

Total Fat9.7 g (14%)

Carbs23.8 g (9%)

Sugars5.6 g (6%)

Protein11.1 g (22%)

Sodium813.7 mg (41%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Soup Ingredients

2 headsbroccoli

5 servesfrozen spinach

½ cupparsley

chopped

5garlic cloves

minced

1 tspcumin

1 tspcoriander powder

1can cannellini beans

½ cupParmesan

or nutritional yeast

2 Tbspolive oil

750mlveggie stock

Toppings

parsley

Extra, finely chopped

creamy oat fraiche

or any cream, cashew cream would be yum

olive oil

Instructions

Step 1

Bring a large pot to medium heat with the oil then sauté the shallots for 3 - 4 minutes with a pinch of salt

Step 2

Add the cumin, coriander powder, fennel and leek and sauté for a further 8 - 10 minutes until well browned and soft

Step 3

Add the broccoli and zucchini along with the beans and stock then bring to a simmer and simmer for 10 minutes until the veggies are super soft (I used a wooded spoon to scrape all the glazes off the bottom of the pot here too, everything stuck to the bottom is flavour!!)

Step 4

Add the Parmesan and parsley, turn off the heat and use an emulsion blender to blend into a super smooth soup. If you don’t have emulsion stick blender, transfer everything to a blender but let it cook a bit before you do! Once blended taste test and add extra salt and pepper as needed (I ended up needing to add a good 2 - 3 teaspoons of salt to bring all the flavour to life)

Step 5

Serve with a drizzle of cream, olive oil and extra parsley. Plus non negotiable crusty sourdough with lots of butter!! Enjoy 🤌