Description
This nutrient-dense, plant-based Green Goddess Soup is a vibrant meal featuring roasted brassicas, fresh leafy greens, and a zesty lemon finish. Perfectly creamy without feeling heavy, this soup highlights the caramelization of roasted broccoli and cauliflower paired with fresh herbs like parsley and cilantro. It is a wholesome, quick-to-prepare dish that is comforting, nourishing, and ideal for any night of the week.
Ingredients
1 head broccoli, chopped into florets
1/2 head cauliflower, chopped into florets
1 medium zucchini, chopped
1/2 medium yellow onion, chopped
1 cup kale, chopped
2 cups baby spinach
1/2 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 to 4 cups vegetable broth
1/2 cup unsweetened coconut milk (optional)
Instructions
Preheat your oven to 400°F (200°C).
Toss the broccoli, cauliflower, zucchini, and onion with olive oil, salt, pepper, cumin, garlic powder, and paprika on a large baking sheet.
Roast the vegetables for 25-30 minutes until golden and tender.
In a large pot, combine the roasted vegetables with vegetable broth, kale, and baby spinach.
Bring to a gentle simmer for 5 minutes, then remove from heat.
Add the fresh parsley, cilantro, and lemon juice to the pot.
Use an immersion blender to process the mixture until entirely smooth and velvety.
Stir in the optional coconut milk for extra creaminess if desired.
Serve warm and enjoy.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. For an extra protein boost, serve topped with toasted chickpeas or hemp seeds.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Modern Fusion