This green goddess soup is one of the easiest ways to give your body a nutritious boost and get it glowing from the inside out! It’s packed full of antioxidants, phytonutrients, fibre, vitamins and minerals, and most importantly, it tastes delicious. I’ve tried a lot of green soups that taste like grass clippings and I assure you this recipe is not one of them. The addition of sweet potato balances out the green flavours and gives this soup a lovely full texture.

Speedy green goddess soup can be whipped up in just 20 minutes, making it the perfect recipe when you’re short on time or just want something quick and easy that your body will thank you for.

Feel free to swap or add in any other green vegetables of your liking and make this soup your own. To ensure you get a lovely green colour just be sure to add your soft leafy greens like spinach and parsley right at the end just before you blend it. You can boost the protein content by adding a can of white beans while the soup is simmering which will also bring a delicious creaminess. If you like your soup to have a bit of texture simply keep the blending to a minimum, alternatively, if you’re a super smooth kind of soup person go to town with the blending.

Serve this soup with a sprinkling of crunchy seeds and a side of crusty sourdough. Enjoy!

 

Speedy Green Goddess Soup Recipe

Speedy Green Goddess Soup (Easy Vegan Recipe)

Serves: 4
Prep time: 10 minutes Cook time: 20 minutes

6 cups filtered water
1 Tbsp vegetable bouillon (or veggie stock)
2 medium sweet potato (red kumara/Japanese sweet potato work best)
1 head of broccoli
4 stalks celery
4 cloves garlic
2 large handfuls spinach
1 handful fresh parsley
salt + pepper

To serve:
pumpkin seeds
hemp seeds
crusty sourdough

Optional protein boost:
1 can white/butter/canellini beans

 

Place the water and vegetable bouillon in a large saucepan, add a lid and bring to a simmer over medium heat.

Peel the sweet potato, chop into cubes and add to the pan of simmering water.

Chop the broccoli and celery into small pieces and add to the pan, along with the crushed garlic. If adding the optional white beans, add them at this point.

Allow the soup to simmer gently for 5 to 10 minutes until the sweet potato is cooked through.

Turn off the heat and add the spinach and parsley and season with salt and pepper.

Blend the soup with either a stick blender or in a blender.

Serve soup warm with a sprinkling of pumpkin and hemps seeds and a side of crusty sourdough.

Store any leftover soup in a sealed container in the fridge for up to 5 days.

 

 

Speedy Green Goddess Soup Recipe