Green Goddess Soup at home
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Green Goddess Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 8 cups Kitchen Basics Vegetable Stock
- 1 small head broccoli, chopped into bite-sized florets
- 1 small head cauliflower, chopped into bite-sized florets
- 1 (15-ounce) jar white beans, rinsed and drained
- 2 teaspoons ground cumin
- 1-2 teaspoons sea salt
- pinch of crushed red pepper flakes and freshly-cracked black pepper
- 6 cups (about 5 ounces) baby spinach
- zest and juice of 1 lemon (about 2 tablespoons juice)
- toppings: sliced avocado, chopped fresh cilantro, and/or toasted seeds (pepitas, sunflower seeds, etc.)
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in 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.
Tip in 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 let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently 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.
Take an immersion blender (or move 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.
Plate warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.
