This Green Goddess Soup is full of feel-good veggies and greens, it’s quick and easy to make, and it tastes and feels great. Bonus? It’s also naturally gluten-free and vegan.
Also know in our house as the Post-Vacay, Gotta-Catch-Up-On-Those-Greens, Feel-Good, Detox Vegetable Soup. ?
Actually, we should probably say Post-Staycay Soup. Because with a grand total of 10 people coming to visit us in Barcelona this Spring, there’s going to be much more staycationing than traveling for us happening around here — which I’ve gotta say — we are already loving!
As many of you saw on Instagram, our good friend, Sarah, flew over from Kansas City to come spend this past week with us. And we had a freaking blast showing her all around the city. We made the rounds to some of our favorite touristy sights, soaked up lots of warm sunshine down on the beach, walked 100,000+ steps together, found some fun live music, squeezed in a quick 2-day trip to Mallorca, and — best of all — just had fun chatting 24/7 and catching up on life together. And of course, in between all of that, we ate. And ate, and ate, and ate, and ate.
Because…vacation. And because…Barcelona.
Oh my goodness, no regrets though. We ate so much good food that week. But as always seems to be the case at the end of any vacation (or staycation), Barclay and I found ourselves making a beeline for the veggies and greens at the market afterwards. Then proceeded to go big on salads and stir-frys and smoothies all week long. But our favorite post-vacay meal actually ended up being this random soup that I improvised at the end of the week with our various green leftovers. It was super quick to make, chock-full of feel-good veggies and white beans, naturally gluten-free, and it felt and tasted great. Oh, and also? It was so green. (Because — shhh — an entire bag of baby spinach was hidden in there!)
Anyway, we loved it so much that I had to share it with you. So whether you’re detoxing from vacation, or just need more veggies in your life this week, grab some greens and let’s make a batch!
Since this truly was an “empty out the refrigerator” kind of soup, the recipe here is ultra flexible. In general, you’ll need:
Broccoli or Cauliflower, which will be the base of the soup. You can use a combo of both (which is what I had on hand), or just pick one. Fresh or frozen. Or if you have any leftover roasted broccoli or cauliflower, that would be even better.
Greens of your choice. I just dumped an entire bag of baby spinach into our soup because we had it on hand (and the flavor is ultra-mild). But kale, cabbage, collards, or broccoli rabe could work well. If you’re using a stronger-flavored green (like kale), I recommend using a little less to start, and then you can always add more, to taste.
White beans, such as canneloni, White Northern, or even garbanzo beans.
Onions, garlic, salt and pepper, because, always. ;)
Fresh lemon juice, which will brighten things up.
Ground cumin, to give this some depth of flavor.
A pinch of crushed red pepper flakes, just enough to give this a very subtle kick, not make it spicy.
Fresh cilantro and avocado, for serving. I’d say they’re optional, but honestly, they’re too good to pass up.
…lots of vegetable stock, to serve as the base of the soup. As you all well know by now, I’m a Kitchen Basics girl all the way. And living with my vegetarian husband, you’d better believe this Kitchen Basics Vegetable Stock is always stocked in our pantry. It’s full of great flavor, naturally gluten-free, and is a fantastic base to my vegetarian soups.
Simmer everything together in a large stock pot until the veggies are tender. Then stir in the greens at the end, and cook for a minute or two until softened. Then use an immersion blender (or a traditional blender) to puree the soup until it’s completely smooth. Taste, and season with salt and pepper as needed.
This gorgeous, fresh, feel-good soup will be yours to enjoy!
We served ours with sliced avocado and lots of fresh cilantro and an extra squeeze of lemon, which I fully recommend. Oh, and I also forgot to add seeds to these photos! Barclay and I both agreed that the soup tastes better with a bit of a crunch, so we alternated between sunflower seeds and pepitas and toasted walnuts each time we ate these leftovers.
Seriously, such a delicious way to get your greens. Hope you all enjoy!
This Green Goddess Soup is overflowing with feel-good veggies and greens, it’s quick and easy to make, and tastes so wonderfully fresh and delicious. Feel free to add/sub in any other leftover veggies or greens that you have on hand!
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
Serve warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.
This post is sponsored by Kitchen Basics, maker of the stocks that I love and cook with regularly. As always, thank you for supporting the brands that help make this site possible.
Uhhm this sounds so tasty. Love the spices that you uses and that it has lots of proteins from the beans. Will try it for sure.
Going to try this tonight!!!
I made exactly how recipe was written. I can’t believe how good this is. Will be a normal rotation soup for us. So good! Thanks for sharing.
Pretty sure I will love this and Dad won’t go near it. That won’t stop me from trying it!!
Can’t wait to try this…and all of your other amazing recipes! I’m new to your blog, but I gotta say, you’re amazing! I love your stories, pics, recipes, crafts – thank you for posting such fun content.
Awesome! Sounds absolutely delicious and I can’t wait to make it. – Also going to share on some of the vegan FB groups I belong to. New vegans are always looking for great recipes! Thank you!
A detox vegetable soup is a great idea. Just what I need. I’m definitely making it this week!
Looks magnificent. On the stove, after it stops snowing and I make it to the grocery. :) p.s. I bet some garlic croutons would be nice on top too!
I am dying to try this, but I am interested in making it paleo. Do you think some canned coconut milk could sub for the white beans? Or any other paleo suggestions?
Cashews would be good, and would offer the protein that coconut milk wouldn’t have
Ended up doing 4 cups broth and 2 cashew milk (nixed the white beans). I also threw in a jalapeno and cilantro at the end with the lemon zest and juice. Absolutely love this! Had a small bowl of this with Cold Brew marinated NY Strip steak. Perfect!
I’ll be adding this to the blog’s meal plan for the week – what a great way to use up what you’ve got laying around.
This is gorgeous! There’s something about vibrant colored food that gets me excited to eat it. This would also be a great immunity boost for this awful flu season…I’ll be making this for sure!
Amazing green soup! That make my child can eat veggies easily.
have been eating a lot of broccoli-cauliflower, and various legumes along with straight up proteins, so at least 2 of the 3 covered with this wonderful soup, and better tasting than the plain versions of these ingredients that I’ve been eating, so thank you!
Do you think this would freeze ok? Thanks ?
I made this last night and added the jalapeno at the end. I riced cali and added it to it this am because I love riced cali in everything!! This soup is AMAZING. Not sure how to put it in food tracker though!
Just made tonight…..absolutely delicious! Very flavorful, will be great to take to work for lunch this week!
I made this and thought it was pretty good! I cooked my spinach a bit too long and I added in a carrot that was hanging out in my fridge that needed to be eaten so mine didn’t have the same vibrant green color, but I still thought this was good! A great way to use up any stray veggies in my fridge and surprisingly more filling than I expected!
Used beef stock and water instead of vegetable stock. Also did not purée it. My husband loved it and he is pretty finicky.
I loved this recipe! and so did my husband! I added about a tablespoon of red curry paste for a bit of spice and green onions at the end for crunch. Thank you!
Any recommendations for how to make this recipe in an instant pot?
Excellent post-Thanksgiving detox. The lemon really makes this soup pop. Served with Greek yogurt.
I cannot recommend this recipe enough!!! Other green goddess soups are bland and I picked this one because of the lemon and cumin. It does NOT disappoint. Have made it almost every week for months now.
Absolutely LOVE this soup! The cumin adds a perfect depth of flavor and I love simple soups with lots of yummy toppings. I followed the recipe exactly, but my soup sadly did not turn out the same vibrant green as pictured :( Any suggestions for making it greener??
This soup is delicious, thank you for the recipe! I made one substitution, I didn’t have cauliflower so I added peas. It was yummy and I’m sure it would be with cauliflower as well.
Do the leftovers turn brown?
As another commented, I also added fresh jalapeño, and subbed baby frozen peas for the white beans. Super fresh, clean and delicious!
The soup is fabulous! It’s great weather it’s hot, warm, or cold! The only thing I changed was that I added some agave at the end to balance everything. Just taste as you go and find your sweet spot! Love love love it so healthy and delicious and versatile. Really great that it has some good protein in it too. Thank you!
How many calories per serving? Serving size? I wish recipes included this automatically. Many people have dietary restrictions.
Made this tonight and it was wonderful! I added some more fresh herbs like parsley, oregano, cilantro, basil and thyme. I also added more cayenne and used 6 cloves of garlic. I will definitely make this again! Perfect for a cold winter night when you want something lighter and healthy.
I’m allergic to almost all foods and was thrilled to find a recipe so well written, that gave me something different AND healthy!!!
Thanks so much!!