Green Goddess Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
small
white onion, peeled and diced
-
4
cloves
garlic, peeled and minced
-
8
cups
Kitchen Basics Vegetable Stock
-
1
small head
broccoli, chopped into bite-sized florets
-
1
small head
cauliflower, chopped into bite-sized florets
-
1
15-ounce jar
white beans, rinsed and drained
-
2
teaspoons
ground cumin
-
1–2
teaspoons
sea salt
-
1
pinch
crushed red pepper flakes
-
6
cups
baby spinach
-
1
lemon
zest and juice (about 2 tablespoons juice)
Toppings
-
to taste
sliced avocado
-
to taste
chopped fresh cilantro
-
to taste
toasted seeds (pepitas, sunflower seeds, etc.)
Instructions
- Heat olive oil in a large stockpot over medium-high heat and sauté the onion until softened.
- Add garlic and sauté until fragrant.
- Pour in vegetable stock and add broccoli, cauliflower, white beans, cumin, salt, and pepper; stir to combine and bring to a simmer.
- Reduce heat, cover, and simmer until the vegetables are tender.
- Stir in the spinach and cook until slightly wilted.
- Use an immersion blender to puree the soup until smooth.
- Stir in lemon zest and juice, then adjust seasoning if necessary.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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