Description

This delightful GREEN GODDESS SOUP combines the rich flavors of fresh herbs, creamy coconut milk, and a medley of vegetables. It’s perfect for a healthy meal that’s easy to prepare and bursting with taste.

Ingredients

Scale

2 ½ tablespoons avocado oil
2 large leeks, sliced and rinsed
2 yukon gold potatoes, peeled and diced into ¾-inch cubes
2 large heads broccoli, florets separated and stems thinly sliced
1 small zucchini, diced
1 bunch asparagus, trimmed
3 cloves garlic, minced
1 tablespoon shiro miso paste
4 cups chicken bone broth
1 cup full-fat canned coconut milk
¾ teaspoon salt
¼ teaspoon pepper
2 packed cups baby spinach
½ cup fresh herbs (parsley, basil, cilantro, or a mix)
½ lemon, juiced
Toasted pumpkin seeds for garnish
Fresh herbs for garnish
Olive oil for drizzling

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Instructions

In a large soup pot over medium heat, heat the avocado oil.
Add the leeks, potatoes, and broccoli stems; cook for 5 minutes until softened.
Stir in broccoli florets, zucchini, asparagus, garlic, and miso paste; cook for another 5 minutes.
Pour in the bone broth and coconut milk, then add salt and pepper; bring to a gentle simmer.
Continue cooking until the potatoes are fork-tender, about 7 to 10 minutes.
Turn off the heat, stir in the spinach and fresh herbs, and blend until smooth with an immersion blender or in batches with a high-speed blender.
Add lemon juice and adjust salt to taste.
Ladle soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil before serving.

Notes

For a vegan option, replace chicken bone broth with vegetable stock.
Feel free to mix different fresh herbs based on your preference for added flavor.
This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 7g
Cholesterol: 7mg