Green Goddess Soup
Welcome aboard the soup train! This green goddess soup recipe utilizes broccoli stems and a ton of aromatic green vegetables!
If you ask me, soup is a perfect meal in more ways than one. It can cater to different texture preferences, it has endless potential flavor combinations, and it leaves you feeling warm and cozy inside. This green goddess soup is no exception – it combines a beautiful creamy texture with explosive flavor.
What’s more, it’s actually one of my Scrappy Cooking recipes. In our household, broccoli stems are never thrown away, and this green goddess soup is just one great way to use them. I have also previously made delicious broccoli stem fries and broccoli stem pesto, and both were a knockout!
Why You’ll Love This Recipe
- This soup will make you feel like a goddess – healthy, powerful, and gorgeous!
- This green goddess soup is a perfectly balanced meal. It’s full of fiber, healthy fats, vitamins, and other useful macronutrients. It’s filling but not heavy, delicious but not overpowering.
- It reduces your household food waste and saves you some money along the way! Why waste perfectly great broccoli stems when you could just eat them?
- Because it’s a sheetpan recipe, very little hands-on effort is actually required! Great for busy students, working professionals, or stay-at-home parents.
- It’s a perfect meal prep recipe! You can easily make a large batch of this green goddess soup and enjoy it thourghout the week.
How to Make This Recipe
Preheat the oven to 375F and line a sheet pan with baking parchment or a reusable silicone sheet. You can also use a well-seasoned cast iron pan without needing to line it.
While the oven is warming up, prep your veggies. Add broccoli stems, bell pepper, zucchini, onion, and head of broccoli to the sheet pan. Drizzle with olive oil and add nutritional yeast. Crack some sea salt and black pepper on top. Slice the top off your head of garlic and drizzle with olive oil.
Cover the pan with foil. Bake for 35 minutes, until the vegetables are cooked through. Transfer all ingredients to a pot or a high-speed blender, squeezing out the garlic into the pot or blender and discarding the skin. Add your liquids – broth, coconut milk, and lemon juice. Don’t forget your spinach!
Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed. Enjoy topped with fresh herbs, croutons, or roasted seeds. Yum!
Hack It!
- You can enjoy a smaller serving of this soup as an appetizer, or eat it as the main meal with a hearty slice of bread.
- If you’re not a fan of coconut, you can replace coconut milk with a handful of soaked cashews to provide the soup with that creamy texture.
- The ingredients of this green goddess soup can be customized to help you use leftover veggies from the fridge. Feel free to add any wilting herbs or extra spinach!
- If you prefer chunky soups, you can still take advantage of this recipe. Simply blend half of the veggies with the liquid ingredients, and mix the rest in as they are.
Store This Recipe
This soup will easily last up to 5 days in the fridge – enough to see you through a work week! You can also split it into servings and freeze.
Other Recipes You’ll Love
- Dill Pickle Chip Soup
- Roasted Garlic and Tomato Bisque
- One-Pan Vegetable Soup
- Gut Healing Vegan Stew
- Roasted Red Pepper and Gnocchi Soup
If you enjoyed this recipe, you should know that the PlantYou Cookbook will feature plenty of easy, affordable vegan recipes just like this one! From soups and stews to desserts and party snacks – it’s a vegan cookbook that has it all! If you PREORDER NOW, you also get access to over $200 worth of free resources, including printable organizer sheets, a vegan snack ebook, and more!
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The Recipe: Green Goddess Soup
Ingredients
- 2 broccoli stems, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 broccoli, head, broken into florets
- 1 head garlic
- ¼ cup nutritional yeast
- 4 cups salted vegetable broth
- 3 handfuls spinach
- ½ cup coconut milk
- 1 tsp lemon juice
Equipment
- chopping board
- knife
- Sheetpan
- Pot
Instructions
- Preheat the oven to 375F.
- On a parchment lined baking sheet or cast iron pan, add the broccoli stems, bell pepper, zucchini, onion and head of broccoli. Drizzle with olive oil and add the nutritional yeast and some freshly cracked sea salt and black pepper. Slice the top off your head of garlic and drizzle with olive oil. Cover in foil. Bake both for 35 minutes, until the vegetables are cooked through.
- Transfer all ingredients listed to a pot or high speed blender, squeezing out the garlic into the pot or blender and discarding of the skin. Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed.
I know this is a stupid question, but are you talking about the coconut milk in the can or the carton?
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