High-Protein Immunity Boosting Green Goddess Soup

There’s something magical about a warm bowl of soup, especially when it’s packed with vibrant greens. Did you know that a single serving of this Immunity Boosting Green Goddess Soup offers a whopping 10 grams of protein? The rich, earthy aroma of simmering garlic and herbs mixes with the sweetness of sautéed onions, creating a sensory experience that warms you right down to your toes. Let’s dive into this family-friendly, nutrient-dense dish that deserves a spot in your weekly meal rotation.

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Why This Immunity Boosting Green Goddess Soup is Always a Hit

There’s a reason this soup sits atop my list of go-to recipes. Not only is it easy to prepare—taking just about 30 minutes from start to finish—but it’s also incredibly versatile. You can adjust the greens based on what’s in season or what your fridge holds, making it a resourceful option for any day of the week. Plus, it’s perfect for meal prep; double the recipe and you’ll have bowls of goodness ready to nourish you on busy days!

The Essentials

• 2 tbsp olive oil
• 1 onion, diced (Note 1)
• 1 leek (white part only) or another onion, diced (Note 1)
• 1 medium fennel, chopped (Note 2)
• 2 celery stems, roughly chopped
• 5 garlic cloves, roughly minced
• 3/4 tsp all spice powder (sub mixed spice)
• 3/4 tsp cumin powder (sub coriander)
• 1 medium potato (any type), peeled, cut into 1.5 cm cubes
• 1 head broccoli, florets (peel and chop stalk too)
• 2 1/2 tsp cooking / kosher salt
• 3/4 tsp black pepper
• 1.75 litres/quarts water (Note 3)
• 1 cup frozen peas (Note 4)
• 5 cups tightly packed kale leaves, roughly chopped (1 small bunch, Note 5)
• 5 cups tightly packed baby spinach (Note 6)
• 3/4 cup thickened cream (Note 7)
• 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)
• Cream and/or olive oil for drizzling

Let’s Cook

1. Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium-high heat. Cook onion, leek, celery, garlic, and fennel for 5 minutes until softened. Expert tip: Keep the heat manageable to avoid browning the onions—they should just become translucent!
2. Cook spices: Add all spice and cumin, cooking for 1 minute to awaken those fragrant oils. Don’t rush—this step adds depth!
3. Add water, potatoes, broccoli, salt, and pepper: Stir well, bring to a simmer, and let it simmer for 7 minutes (no lid) until the broccoli is tender. You want that vibrant green color!
4. Add peas: Toss in the peas and simmer for another minute. These little gems add sweetness and balance.
5. Blitz in kale: Remove the pot from the stove. Add the kale, pushing it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach and push under the liquid, blitzing again until as smooth as possible (about 3 to 5 minutes). A few green flecks add character, so don’t overdo it!
6. Serve: Stir in cream, ladle into bowls, drizzle with extra cream and/or olive oil, and finish with a sprinkle of sunflower seeds. Dive in and feel great!

Healthy Reasons to Love This

Each serving is approximately 300 calories and provides 10 grams of protein, 50 grams of carbohydrates, 15 grams of fat, and 8 grams of fiber, making it a balanced meal option. Loaded with vitamins and minerals from leafy greens, this soup helps support a healthy immune system—perfect for fueling your busy family while keeping everyone nourished.

Table-Ready in Minutes

This Immunity Boosting Green Goddess Soup not only warms your belly but pairs wonderfully with some crispy bread or a side salad for a complete meal. Think toasted sourdough or a refreshing cucumber salad in summer—these flavors play off each other beautifully!

How to Store It Right

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. If you want to keep it longer, freeze it in portioned containers for up to 3 months. To reheat, simply warm it on the stove over medium heat or use the microwave, stirring occasionally. A splash of water can refresh the texture if it gets too thick.

Expert Tips

1. Texture Trick: For a chunkier soup, reserve some of the broccoli and potatoes before blending, and add them back in afterward.
2. Flavor Boost: Incorporate fresh herbs like parsley or cilantro right before serving for a zesty finish.
3. Kid-Friendly Additions: Sneak in some cooked quinoa or give the kids a chance to personalize their bowls with toppings like grated cheese or avocado slices.
4. Zing It Up: A splash of lemon juice just before serving brightens flavors and enhances the vibrant greens.

Flavor Variations

1. Seasonal Twist: Swap out the spinach for Swiss chard in late summer for a heartier flavor and additional nutrients.
2. Gourmet Touch: Add a handful of fresh basil or dill to the blender for a herbaceous upgrade that feels fancy without the fuss.
3. Playful Addition: Consider giving a bit of a kick by mixing in a teaspoon of chili flakes or a splash of hot sauce for those who enjoy a little heat.

Mistakes to Avoid

1. Overcooking Greens: If you blitz your greens for too long, you’ll lose vibrant color and nutrients; aim for around 5 minutes for a great blend of smooth yet textured.
2. Incorrect Seasoning: Tasting as you go is key! If your soup isn’t seasoning well, it may be lacking salt, so add it gradually.
3. Rushing the Aromatics: Sauté them on medium-low; a rushed high heat can lead to burnt flavors.

Creative Second-Day Ideas

1. Pasta Action: Add some cooked orzo or small pasta shapes for a heartier meal the second day.
2. Veggie Omelet: Use the soup as a base for a delicious omelet, pouring it over beaten eggs for a nutritious breakfast.

Quick Questions

Can I use fresh greens instead of frozen? Absolutely! Fresh greens will give a vibrant flavor and color; just be sure to adjust cooking time accordingly.

How can I make this vegan? Substitute the thickened cream with coconut cream or a plant-based alternative for a delightful vegan version.

Is this soup suitable for meal prep? Yes! It’s perfect for meal prep—pack it in individual containers for an easy grab-and-go lunch!

Can I add protein to this soup? Certainly! Adding beans or lentils will turn this soup into a hearty meal while keeping it plant-based.