Delicious Green Goddess Soup

This pot Soup is filled with feel-good veggies and greens, it’s fast and simple to form, and it tastes and feels nice.  Bonus?  It’s conjointly naturally gluten-free and vegetarian

Actually, we must always most likely say Post-Staycay Soup. as a result of with a grand total of ten individuals returning to go to United States of America in urban center this Spring, there’s planning to be way more staycationing than traveling for United States of America happening around here — that I’ve gotta say — we tend to ar already loving!

Delicious Green Goddess Soup
Delicious Green Goddess Soup

As several of you saw on Instagram, our smart friend, Sarah, flew over from Kansas town to come back pay this past week with United States of America. and that we had a freaking blast showing her all round the town.  

Anyway, we tend to wanted it such a lot that I had to share it with you. thus whether or not you’re detoxing from vacation, or simply would like additional veggies in your life in the week, grab some greens and let’s build a batch!

Delicious Green Goddess Soup


  • 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
  • pinch of crushed red pepper flakes and freshly-cracked black pepper
  • 6 cups (about 5 ounces) baby spinach
  • zest and juice of 1 lemon (about 2 tablespoons juice)
  • toppings: sliced avocado, chopped fresh cilantro, and/or toasted seeds (pepitas, sunflower seeds, etc.)


  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.  Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender.  Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
  3. Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
  4. Stir in the lemon zest and juice until combined.  Then taste, and season the soup with additional salt and pepper if needed.
  5. Serve warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days.

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