Green Goddess Soup
Green Goddess Soup takes about 35 minutes from beginning to end. This soup has 189 calories, 10g of protein, and 5g of fat per serving. This recipe serves 8 and costs $1.91 per serving. This recipe from Gimme Some Oven has 149 fans. A mixture of white beans, cauliflower, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It will be a hit at your Autumn event. With a spoonacular score of 98%, this dish is awesome. Similar recipes include Green Goddess Soup, Green Goddess Soup With Zucchini, Chard, And Cilantro, and Chilled Tomato Soup With Green Goddess Whipped Cream.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
toppings: sliced avocado, chopped fresh cilantro, and/or toasted seeds (pepitas, sunflower seeds, etc.)
6 cups (about 5 ounces) baby spinach
1 small head broccoli, chopped into bite-sized florets
1 small head cauliflower, chopped into bite-sized florets
4 cloves garlic, peeled and minced
2 teaspoons ground cumin
zest and juice of 1 lemon (about 2 tablespoons juice)
1 tablespoon olive oil
pinch of crushed red pepper flakes and freshly-cracked black pepper
1-2 teaspoons sea salt
8 cups Kitchen Basics Vegetable Stock
1 (15-ounce) jar white beans, rinsed and drained
1 small white onion, peeled and diced
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
Heat oil in a large stockpot over medium-high heat. Add onion and saut for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and saut 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.
Step by step:
1. Heat oil in a large stockpot over medium-high heat.
2. Add onion and saut for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and saut for an additional 1-2 minutes, stirring occasionally, until fragrant.
3. 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.
4. Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
5. Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
6. Serve warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.
Nutrition Information:
covered percent of daily need
