Vegan Green Goddess Soup Recipe
If you're looking for a vibrant soup to give you a burst of nutrients, look no further than this vegan green goddess soup. This velvety and nourishing creation captures the essence of a booming garden blending together an array of rich green vegetables and aromatic herbs. Bursting with freshness and brimming with health benefits, this soup is a treat for anyone whether they live a vegan lifestyle or not.
Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "The fresh flavor in this soup is like no other and the addition of raw cashews give it a creaminess that adds to the zesty and savory flavor. My refrigerator is always bursting with vegetables, and I love a blended soup that takes a couple of pounds of vegetables and turns them into something I can ladle into a bowl."
Gather the ingredients for vegan green goddess soup
As you might imagine, you're going to need lots of green produce for this soup along with some aromatics. Pick up onion, garlic, broccoli, zucchini, spinach, kale, flat-leaf parsley, cilantro, fresh basil, and lemon. You can use any type of kale here but make sure it isn't the pre-cut, bagged kale because you'll need to remove the stems and that's much easier to do with full kale leaves versus the cut pieces that you find in a bag.
The other ingredients in the soup are raw cashews, olive oil, vegetable broth, salt, pepper, and nutritional yeast. You can find raw, unroasted cashews in the bulk bins of most healthy grocery stores.
Soak and drain the cashews
To make the cashews creamy and add body to the soup you'll need to soak the cashews first. Add them to a small bowl and cover with boiling water. Let them sit in the water for at least 30 minutes, then drain and set aside.
"If you want to prep this step the night before, you can let them sit overnight in room temperature water. I usually just cover them and put them in the fridge," Hahn shares.
Saute the vegetables
Now it's time to saute some of the vegetables. Go ahead and add the oil to a large soup pot and bring the heat to medium. Drop in the onion and garlic and stir frequently for five minutes. "The onion and garlic will soften up and begin to look translucent which is the perfect base for this soup," Hahn remarks.
Now you can add the broth, broccoli, zucchini, salt, and pepper and cook on medium-high for 10 minutes. Add in the spinach and kale and cook for two more minutes until they have wilted. "We are cooking the vegetables in stages based on how long they need in the pot so that we don't overcook anything," Hahn explains.
Blend the soup
In this final step, you'll want to pull out your blender so we can make this soup creamy and smooth. Add all of the cooked vegetables and broth to a blender along with the drained cashews, and fresh parsley, cilantro, and basil. "You'll have to do this in batches, so I usually add half of the mixture from the pot with half the herbs and cashews," says Hahn. Once that's blended, pour it into a large bowl while you remove the other half of the soup and blend the second batch. Then everything can go back into the pot.
Add the final ingredients and serve
Now stir in the nutritional yeast and lemon juice, and the vegan green goddess soup is ready to serve. You can use more fresh herbs for topping and zucchini ribbons if you feel like getting fancy. The soup will last for up to 5 days if kept in a sealed container in the fridge. Now you have a delicious new soup to add to your vegan soup recipe repertoire!
- 1 cup raw cashews
- 1 tablespoons olive oil
- ¼ onion, chopped
- 3 cloves garlic
- 4 cups vegetable broth
- 3 cups broccoli
- 1 zucchini, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups spinach, chopped
- 2 cups kale, stems removed and chopped
- ½ cup flat leaf parsley, chopped
- ½ cup cilantro, chopped
- ¼ cup basil, chopped
- 1 tablespoon nutritional yeast
- Juice of one lemon
- Zucchini ribbons, for garnish
- Fresh herbs, for garnish
- Put the cashews in a small bowl and cover with boiling water. Let sit for 30 minutes then drain and set aside.
- Add the oil to a large soup pot and bring the heat to medium and drop in the onion and garlic. Stir and cook for 5 minutes. Add the broth, broccoli, zucchini, salt, and pepper and cook on medium-high for 10 minutes. Add in the spinach and kale and cook for 2 more minutes until they have wilted.
- Add the contents of the pot to a blender along with the drained cashews, fresh parsley, cilantro, and basil. Blend until smooth and return to the pot.
- Add the nutritional yeast and the lemon juice. Top with optional zucchini ribbons and more fresh herbs, then serve.
| Calories per Serving | 291 |
| Total Fat | 19.7 g |
| Saturated Fat | 3.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 23.3 g |
| Dietary Fiber | 6.4 g |
| Total Sugars | 5.9 g |
| Sodium | 675.4 mg |
| Protein | 12.5 g |
