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“This soup is delicious! It was so easy to put together, a wonderful soup with layered flavors, perfect for a cold evening. I did make a couple of substitutions because I used what I had around the house. Subbed cilantro for parsley, and edamame for the peas. I also added a little vegan parm after topping the soup with the beans and pine nuts. Thanks so much for this great recipe!”
In the healthy recipe community, I feel like there is a certain urge to call anything green a “Green Goddess – insert dish name-” and I’m sorry (not really!), but I’m not immune to it, so here is my Green Goddess Soup, and because we left a bit of texture in it and it’s crispy white beans and pine nuts topping, she’s a rustic one, and I love it. It’s super easy, comforting and delicious. It’s perfect with a little sourdough sandwich or toastie, and I hope you love it as much as we do!
Why This Recipe Works
Nutrient-Dense: Packed with green vegetables, offering a wealth of vitamins and minerals.
Flavorful: The combination of herbs and lemon juice adds a fresh, zesty taste.
Protein-Packed Toppings: Cannellini beans and pine nuts add texture and protein.
Versatile: Easily adaptable with the option to add jalapeños or chili flakes for heat.
Comforting Yet Healthy: A comforting soup that doesn’t compromise on nutrition.
Step-By-Step Instructions
Start by heating your pot and sautéing onions, setting the stage for a flavorful base. Continue with garlic, celery, and zucchini, seasoning as you go. Add broccoli, peas, soy milk, cashews, and stock, letting everything cook to perfection. Prepare the toppings by baking the cannellini beans with spices and pine nuts until crispy. Finish the soup by adding greens, herbs, and lemon juice, then blending it to a smooth consistency. Top with the crispy bean mixture and serve.
Ingredient Notes
Broccoli and Spinach: Powerhouses of nutrients, these greens are essential for a health boost. Kale can be a great substitute for spinach.
Cashews: Add creaminess to the soup; sunflower seeds can be used as a nut free alternatives.
Soy Milk: Provides a dairy-free creamy texture, and some extra protein.
Cannellini Beans: High in protein and fiber; other beans like chickpeas can also be used.
Lemon Juice and Herbs: Bring a fresh, zesty flavor.
FAQ
Is this soup gluten-free?
Can I make this soup nut-free?
Can I freeze this soup?
What are some serving suggestions?
Variations and Tips
Why You’ll Love This Green Goddess Soup
– Vibrant
– Nourishing
– Flavorful
– Easy
– Comforting
Rustic Green Goddess Soup
Equipment
Ingredients
- 1 tsp olive oil - Extra Virgin Olive Oil
- 1 yellow onion - finely diced
- 6 garlic cloves - minced
- 3 celery stalks - diced
- 1 zucchini - diced
- 2 broccoli - heads chopped into florets
- 1 cup (145 g) frozen peas
- ¼ cup (32.25 g) cashews
- 1 cup (236.59 ml) soy milk
- 5 cups (1.18 l) low-sodium vegetable stock
- 3 cups (90 g) baby spinach
- ½ cup (12 g) fresh basil
- ½ cup (30 g) fresh parsley
- 3 tbsp lemon juice
- 1.5 cups (268.5 g) cooked cannellini beans
- 0.5 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¼ cup (33.75 g) pine nuts
Instructions
- Preheat the oven to 390 degrees F (200 C). In a large pot on medium heat, add the EVOO and onions. Cook for 5 minutes until the onions are translucent.
- Add the diced garlic, celery, zucchini, and season with salt & pepper. Cook for another 5 minutes until the vegetables are slightly tender.
- Add the broccoli, peas, soy milk, cashews, and vegetable stock to the pot. Cover and let it cook for 20 minutes.
- While the soup is cooking, prepare the toppings. Combine the cannellini beans, EVOO, cumin, and garlic powder. Spread them out on a baking sheet and bake in the preheated oven for 10 minutes. Add the pine nuts and bake for an additional 5 minutes until they are golden brown.
- Turn off the heat for the soup. Add the spinach, basil, parsley, lemon juice, and jalapenos if using. Cover the pot and let it sit for 5 minutes to allow the greens to wilt.
- Blend the soup until it’s perfectly smooth. Serve it hot, topped with the crispy beans and pine nuts.
Video
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This soup is delicious! It was so easy to put together, a wonderful soup with layered flavors, perfect for a cold evening. I did make a couple of substitutions because I used what I had around the house. Subbed cilantro for parsley, and edamame for the peas. I also added a little vegan parm after topping the soup with the beans and pine nuts. Thanks so much for this great recipe!
Hi Suzie! So happy you loved the soup! Wow! I love your substitutions. Thank you so much for sharing. Love the idea of using edamame in this. 🥰
This recipe is so delicious! I’m seriously impressed of how good it tastes, considering how simple the ingredients are. Thank you for coming up with the best recipes!
Thank you so much lovely! So happy you loved it 💚
Delicious and simple to make! Made me feel like my body would be happy with me for eating it too!
Thank you, love your recipes!
I love the idea of this, making your body happy with you 😍 Thank you Nicola
What is Evoo?
Extra Virgin Olive Oil 💚