Green Goddess Herb Soup: A Cozy, Nutritious Hug in a Bowl

Experience the comforting Green Goddess Herb Soup, a nourishing blend of fresh vegetables and warm spices, perfect for chilly days.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Avocado oil can be a substitute.
1 large Onion You can swap with shallots for a milder taste.
1 large Leek Use an extra onion if leeks are unavailable.
2 stalks Celery No exact substitute, but consider more fennel.
1 bulb Fennel Omit if you prefer a different flavor profile.

For the Aromatics

2 cloves Garlic Fresh garlic is best.
1 teaspoon All Spice Powder Try nutmeg and cinnamon mix as an alternative.
1 teaspoon Cumin Powder Coriander can substitute for a lighter flavor.

For the Creamy Base

1 medium Potato Rutabaga is a low-carb alternative.
1 head Broccoli Cauliflower works well as a substitute.

For the Greens and Color

1 cup Frozen Peas Fresh peas can be used instead.
2 cups Kale Leaves Swap it for Swiss chard if desired.
2 cups Baby Spinach Feel free to substitute with other leafy greens.

For the Finish

1 cup Thickened Cream Coconut cream is a vegan option.
to taste Salt Use kosher or sea salt.
to taste Black Pepper White pepper can be a milder alternative.
4 cups Water Adjust to achieve desired thickness.

For Garnish

1/4 cup Toasted Sunflower Seeds Can substitute with croutons or other nuts.

Equipment

Pressure cooker

Method

Step‑by‑Step Instructions

In a pressure cooker, heat 2 tablespoons of olive oil over medium heat. Once shimmering, toss in finely chopped onion, leek, fennel, and celery. Sauté these aromatic vegetables for about 8–10 minutes until soft and fragrant.
Add minced garlic, 1 teaspoon of all spice powder, and 1 teaspoon of cumin to the pot. Sauté for an additional 1–2 minutes until the garlic becomes fragrant.
Stir in diced potato and broccoli, cooking for 2 more minutes to soften them slightly.
Pour in enough water to cover the vegetables fully, about 4 cups, and seal the lid of the pressure cooker. Cook for 4 minutes under pressure.
Perform a quick release of the pressure and blend the soup until smooth using an immersion blender.
Stir in chopped kale, baby spinach, and frozen peas. Allow them to wilt slightly in the warm soup, about 2–3 minutes.
Mix in 1 cup of thickened cream and season the soup with salt and black pepper to taste. Heat through for another 2 minutes.
Ladle the soup into warm bowls and garnish with toasted sunflower seeds.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. Reheat gently on the stove with a splash of water to maintain creaminess.

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