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GREEN GODDESS SOUP to have you flowing from the inside out✨



GREEN GODDESS SOUP to have you glowing from the inside out✨🥦 A vibrant, nourishing soup packed with broccoli, asparagus, spinach, and fresh herbs to support digestion, steady energy, and radiant skin. Bone broth adds protein and gut-supporting collagen, while miso and coconut milk make it deeply flavorful and satisfying.

Simple, nutrient-dense meals like this are the foundation of how I eat in order to feel my best!✨

Ingredients:
2 large heads broccoli, florets separated and stems thinly sliced
2 large leeks, white and light green parts only, sliced and well rinsed
2 Yukon gold potatoes, peeled and diced into 3/4 inch cubes
1 bunch asparagus, trimmed (tips left whole, stalks sliced)
1 small zucchini
3 cloves of garlic
1 tablespoon shiro miso paste
2½ tablespoons avocado oil
¾ teaspoon kosher salt
¼ teaspoon black pepper
4 cups chicken bone broth
1 cup full-fat canned coconut milk
2 packed cups baby spinach
½ cup fresh herbs (parsley, basil, cilantro, or a mix)
juice of ½ lemon
Additional salt, to taste
Optional garnish: toasted pumpkin seeds, fresh herbs, olive oil

Instructions:
To a large soup pot, add the leeks, potatoes, and broccoli stems and cook for 5 minutes until the leeks have softened. Add the florets, zucchini, asparagus, garlic, and miso paste and cook for another 5 minutes.
Add the bone broth and coconut milk, bring to a gentle simmer, and cook until the potatoes are fork-tender, 7-10 minutes.
Turn off the heat and stir in the spinach and fresh herbs. Blend until smooth using an immersion blender (or a high-speed blender in batches).
Stir in lemon juice. Taste and adjust salt as needed.
Ladle soup into bowls. Garnish and enjoy!

43 Comments

  1. @oliviaadriance

    Ingredients:
    2 large heads broccoli, florets separated and stems thinly sliced
    2 large leeks, white and light green parts only, sliced and well rinsed
    2 Yukon gold potatoes, peeled and diced into 3/4 inch cubes
    1 bunch asparagus, trimmed (tips left whole, stalks sliced)
    1 small zucchini
    3 cloves of garlic
    1 tablespoon shiro miso paste
    2½ tablespoons avocado oil
    ¾ teaspoon kosher salt
    ¼ teaspoon black pepper
    4 cups chicken bone broth
    1 cup full-fat canned coconut milk
    2 packed cups baby spinach
    ½ cup fresh herbs (parsley, basil, cilantro, or a mix)
    juice of ½ lemon
    Additional salt, to taste
    Optional garnish: toasted pumpkin seeds, fresh herbs, olive oil

    Instructions:
    To a large soup pot, add the leeks, potatoes, and broccoli stems and cook for 5 minutes until the leeks have softened. Add the florets, zucchini, asparagus, garlic, and miso paste and cook for another 5 minutes.
    Add the bone broth and coconut milk, bring to a gentle simmer, and cook until the potatoes are fork-tender, 7-10 minutes.
    Turn off the heat and stir in the spinach and fresh herbs. Blend until smooth using an immersion blender (or a high-speed blender in batches).
    Stir in lemon juice. Taste and adjust salt as needed.
    Ladle soup into bowls. Garnish and enjoy!

  2. @witchingbrew3

    Natural diuretic to. When I was sick and weak with the flu last month I had soups with bok choy to help my gut and stomach

  9. @Mousearello

    All very good until you blend it smooth. That destroys all the fibre. Mash veggies with a potato masher and leave the soup lumpy much nicer and healthier or just slightly blend. You need the course texture for fibre once it’s blended smooth it’s gone.

  10. @kayleewallace8629

    That looks really good. But i have a hard time eating meals without some type of meat or chicken in it. Would grilled chicken go well with a soup that this?

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