Healthy Green Goddess Soup
A creamy, nutrient-dense soup loaded with fresh vegetables, cashews, and leafy greens. This Green Goddess Soup is quick, plant-based, and packed with protein, fiber, and healthy fats—perfect for a cozy dinner or make-ahead meal prep.
Equipment
- 1 large soup pot
- 1 cutting board
- 1 knife
- 1 Immersion Blender or Regular Blender
Ingredients
- 2 tbsp olive oil
- 1 medium white onion chopped
- 3 garlic cloves minced
- 1 medium zucchini chopped
- 2 cups Yukon Gold potatoes quartered
- 1 cup raw cashews
- 32 oz vegetable broth
- 1 cup fresh parsley chopped
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp turmeric powder
- 2 cups fresh spinach or kale
- 1 tbsp fresh lemon juice
Optional Garnishes:
- Fresh parsley
- Drizzle of olive oil
- Microgreens
- Hemp seeds
- Coconut cream unsweetened yogurt, or sour cream
Instructions
- Prepare Your Ingredients: Before turning on the stove, gather all your ingredients. Chop the white onion into small, even pieces, mince the garlic cloves, and dice the zucchini into bite-sized chunks. Quarter the Yukon Gold potatoes so they cook evenly, and roughly chop the parsley. Measure out the cashews, vegetable broth, and other seasonings. Having everything ready ensures a smooth cooking process.
- Heat the Olive Oil: Place your large soup pot on the stove over medium heat and pour in 2 tablespoons of olive oil. Let the oil warm up for a minute, but avoid overheating—it should shimmer slightly, not smoke. Properly heated oil ensures the vegetables sauté evenly and develop a natural sweetness.
- Sauté Onions for Flavor: Add the chopped onions to the warm olive oil. Stir them gently with a wooden spoon or spatula, allowing them to soften and turn golden. This should take about 3–5 minutes. Cooking the onions slowly at medium heat brings out their natural sugars, which forms a flavorful base for your soup.
- Add Garlic and Build Aroma: Once the onions are lightly browned, add the minced garlic to the pot. Stir constantly for about 1 minute, just until the garlic becomes fragrant. Be careful not to burn it—garlic cooks very quickly. This step infuses the soup with a rich, aromatic foundation.
- Incorporate Zucchini: Toss in the chopped zucchini and continue to sauté for 2–3 minutes. Stir occasionally to prevent sticking, allowing the zucchini to soften slightly while retaining its bright green color. This step adds a fresh, mild sweetness that complements the richer flavors from the onions and garlic.
- Add Potatoes, Cashews, and Broth: Carefully add the quartered Yukon Gold potatoes and raw cashews into the pot. Pour in the 32 ounces of vegetable broth, ensuring all ingredients are fully submerged. The cashews will contribute a natural creaminess when blended later. Stir gently to combine everything evenly.
- Season the Soup: Sprinkle in 1 teaspoon of salt, 1 teaspoon of black pepper, and ¼ teaspoon of turmeric. Stir thoroughly to distribute the seasonings evenly. The turmeric adds a subtle warmth and vibrant color, enhancing both the flavor and visual appeal of your soup.
- Bring to a Gentle Boil: Turn the heat to medium-high and bring the soup mixture to a gentle boil. Watch carefully to avoid overflows. Once boiling, reduce the heat slightly to maintain a steady, low boil. This ensures the potatoes cook through evenly without overcooking the softer vegetables.
- Simmer Until Potatoes are Tender: Allow the soup to simmer for approximately 10 minutes, or until the potatoes are fork-tender. Test a potato piece by piercing it with a fork—it should slide in easily. This simmering stage lets the flavors meld together, creating a harmonious, well-balanced soup base.
- Add Leafy Greens: Toss in the fresh spinach or kale. Stir continuously for 1–2 minutes until the greens are wilted but still vibrant. The quick addition of greens preserves their nutrients, color, and texture, while blending them into the soup later will give it that creamy, luscious consistency.
- Finish with Lemon Juice: Squeeze in 1 tablespoon of fresh lemon juice and stir well. Lemon brightens the flavors, balancing the richness of the cashews and vegetables, and adds a gentle, refreshing acidity to the soup.
- Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, blending until velvety. Make sure to leave some vent space in the blender lid to prevent splattering.
- Taste and Adjust Seasonings: Taste your soup and adjust salt, pepper, or lemon juice as needed. This step ensures the flavor is perfectly balanced to your preference. You can also add a drizzle of olive oil or a pinch of extra herbs for an enhanced finish.
- Serve with Optional Garnishes: Ladle the soup into bowls and add any optional garnishes, such as fresh parsley, microgreens, hemp seeds, or a swirl of coconut cream, unsweetened yogurt, or sour cream. Garnishes elevate the presentation and introduce additional textures and flavors.
- Enjoy Immediately or Store: Green Goddess Soup is best enjoyed warm, fresh from the pot. However, it can be stored in an airtight container in the refrigerator for up to 3–4 days. For meal prep, reheat gently on the stove, stirring occasionally to maintain creaminess.
Notes
- This soup is naturally creamy thanks to cashews, so there’s no need for dairy.
- For best flavor, chop vegetables evenly but don’t worry about perfection, as everything will be blended.
- Yukon Gold potatoes are ideal for a smooth texture, but red potatoes can be substituted.
- Use fresh spinach or kale for optimal color, nutrients, and taste.
- Optional garnishes such as microgreens, hemp seeds, or coconut cream add both visual appeal and textural variety.
- The soup can be made ahead, but it’s best served within a few days for peak freshness.