Speedy Green Goddess Soup (Vegan/GF/Sugar Free)

Speedy Green Goddess Soup (Vegan/GF/Sugar Free)

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
Green Soup with Adzuki Bean Topping

Green Soup with Adzuki Bean Topping

Green Soup with Adzuki Bean Topping


This is indeed another soup post, but this soup is so delicious I had to share it!

Soup is definitely a go-to recipe when I want something delicious and warm in a short amount of time. I also love the idea of soup toppings which I first talked about here as they really lift a bowl of soup into something way more interesting and flavoursome, and the combinations really are endless!

In my last soup post I talked about the different coloured soups I’d been making and this is the green soup in that series. You may have noticed when making green vegetable soup that it starts off a vibrant green colour but by the end of cooking it turns murky olive green. A vibrant green soup is so much more appetising than the latter, so with that in mind I adjusted the way this green soup is cooked to try and keep it as fresh and green as possible.

By cooking the hard green vegetables, such as broccoli and celery, very lightly so they remain a little crisp, they’re more likely to retain their green colour. For softer green vegetables, such as spinach, add them at the very end so that they’re only lightly steamed, and any fresh herbs can be added straight to the blender. The result is a very vibrant green soup, which also happens to be better for you as the nutrients aren’t subjected to quite so much heat! The other bonus about the cooking method is it only takes 20 minutes to make, making it a realistic week day meal.

The topping I created for this green soup is a crunchy adzuki bean, sunflower seed and coriander combination, with a little middle eastern spin from sumac and ras el hanout. If you don’t have or like these spices, this topping recipe is definitely open to variations so feel free to use whatever spices you like. Likewise, the soup recipe is a basic starting point. Feel free use whatever green vegetables are in season and that you have on hand, using the basic cooking guidelines detailed below.

This green soup with adzuki bean topping makes a delicious lunch or dinner, and it keeps well in the fridge for about 5 days. Hope you give this one a try, and would love to hear from you in the comments section below. Enjoy!


Green Soup with Adzuki Bean Topping

Green Soup

Prep time: 10 minutes  Cook time: 10 minutes
Makes: 6 bowls

1 head of broccoli
6-8 stalks of celery
4 cups filtered water
10cm piece of ginger
3 cloves garlic
4 bunches of spinach
1 large handful coriander
1 large handful Italian Parsley
1/2 lemon
salt & pepper to taste

Wash the broccoli, celery and spinach well. Cut the broccoli into florets and place in a large pan along with the water and roughly sliced celery. Roughly slice the ginger and garlic and add to the pan. Bring to the boil and then turn down the heat and gently simmer for about 5 minutes. The broccoli and celery should still look green and have a slight crunch. Add the spinach and place a lid on top. Don’t worry if it doesn’t totally fit. You are just aiming for the steam from the water below to wilt it a little. Remove from heat and allow to cool.

While the soup is cooling you can prepare the topping – see recipe below.

Once the topping is ready the soup should be cool enough to blend. You should be able to do this in two batches. Start by blending the first half of the soup until smooth, then add half the herbs and blend until you can see they are just mixed in. Repeat for the second batch. Combine the two blender batches again in the cooking pot you used, add a squeeze of lemon and salt and pepper to taste. Give it a good stir to ensure everything is evenly mixed then divide the soup up into your serving bowls and add the topping to the centre.


Adzuki Bean Topping

Prep time: 10 minutes  Cook time: 10 minutes

1 400g can adzuki beans
3 cloves garlic, crushed
1/2 cup sunflower seeds
1/2 tsp sumac
1/2 tsp ras el hanout
freshly ground salt & pepper (to taste)
1/2 tsp coconut sugar
1/2 lemon, squeezed
1 large handful coriander, roughly chopped
Extra virgin olive oil

Open the can of adzuki beans, place them in a sieve to give them a good wash and then let them drain.
Heat the olive oil in a large fry pan and add the crushed garlic. Cook for about a minute and then add the sunflower seeds, sumac, ras el hanout, salt & pepper & coconut sugar. Cook stirring for a few minutes until you hear the sunflower seeds start to pop. Add the adzuki beans and stir a few more minutes until the beans are heated through. Turn off the heat and add the lemon juice and coriander. Give it a good stir and then add a drizzle of extra virgin olive oil. Serve piled into the centre of a bowl of green soup.

Green Soup with Adzuki Bean Topping