Green Goddess Soup

Green Goddess Soup-3

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PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
40 min
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YIELD
4 servings

What You Need

Green Goddess Soup

  • 2 tablespoons of olive oil
  • 1 medium fennel, trimmed and chopped
  • 1 medium onion, diced
  • 4 sticks of Duda Farms celery, sliced thinly
  • 4 cloves of garlic, finely minced
  • 1 head of broccoli, cut into small pieces
  • ½ pound of golden potatoes, cut into small pieces
  • 1 ½ teaspoons of fine sea salt
  • 1 teaspoon cumin
  • 1 bunch of kale, stemmed and chopped
  • 1 cup of cream (heavy cream or coconut cream for vegan)
  • 6 cups of veggie broth (or other broth of choice)
  • ½ bunch of Italian parsley
  • ½ cup of basil leaves

Make It

Directions: 

  1. Heat the oil in a large pot over medium heat. Once hot, add in the fennel, onion, celery, and garlic and sauté for 5 minutes or until the veggies begin to soften. Add in the cumin and salt and cook for 2 more minutes.
  2. Stir in the broth, potatoes, and broccoli and cook for 8 minutes or until the potatoes are fork tender.
  3. Mix in the parley, basil, and kale, and push down so the greens are covered in the liquid. Stir and cook for a few more minutes or until the greens are wilted.
  4. Using an immersion blender or blender, blend the soup until it’s creamy and smooth. I find that using a regular blender works best. 
  5. Stir in the cream and season to taste with salt and pepper. ENJOY!

Recipe by Food with Feeling.

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