Green Goddess Soup (Immunity Boosting Soup)
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Green Goddess Soup – a healthy nutrient packed immunity boosting soup that tastes absolutely delicious and comforting with a base of leeks, potato, garlic, ginger and tons of dark leafy greens. Feel free to skip that boring salad and dive into a bowl of this goodness instead, your immune system will be vibrating with life. Easy, clean and vegan recipe!
Immunity Boosting Green Goddess Soup
This is not a wheatgrass smoothie but absolutely the best verdant soup to boost your immune system, unbelievably delicious savory and creamy green soup fit for a Goddess that Is packed full of antioxidants, micronutrients and vitamins. I would describe it as a green version of the best potato leek soup I ever made and I could eat it every day for the rest of time with little chunks of garlicky bruschetta on top.
What is Green Soup Made Of
- Leeks – one medium leek delivers incredible flavor and nutrients, nothing goes to waste so use the whole thing white + green tops sliced and rinsed well as detailed inside the recipe card.
- Aromatics – onion, carrot + celery make up the holy trinity and usual suspects in building layers of flavor in soups and stews. Take your time to cook them down, get some color and allow them to develop and concentrate their flavor.
- Garlic + Ginger – I love this combination of flavors so much, those two really compliment each other. A little ginger root goes a long way, stick to 1 inch or so unless you prefer to go heavy with the ginger profile.
- Chili pepper – one green chile for a little spicy kick and more immune boosting properties is all you need, not too spicy not too mild just enough to awaken the tastebuds.
- Gold Potato – I use it to add body to the soup and for that extra creaminess and silkiness during the blending process, it really compliments the leeks but without really knowing it’s In there. Don’t skip it!
- The Dark Leafy Greens – a mix of power greens like kale, chard and spinach is perfect, however this is adaptable to your favorite greens. You can go all kale if you like or mix in some dandelion greens, mustard greens, collard greens and even arugula. Go wild and make it special every single time.
- Italian Parsley– the stalks are diced and used as an aromatic in the flavor base while the leaves are added in later for more freshness and antioxidants.
- Nutritional Yeast – for umami flavor, B vitamins and to preserve immune function and prevent the common cold.
- Add Ins – for extra umami feel free to blend in 1-2 tablespoons of white miso paste.
- Water vs Veggie Stock – save your cash and use water, no broth that comes in a box will deliver anything close in flavor to what you are building here from step one.
On Storage + Reheating
This is a great soup to double batch and freeze in individual lidded freezer proof containers. It reheats beautifully on the stove top or inside the microwave oven and can be refrigerated up to 5 days (just because I’m not the FDA but it definitely lasts longer).
Italian Soup Recipes
- Best Italian Minestrone Soup
- Italian White Bean Soup
- Pasta e Ceci
- Borlotti Beans
- Tuscan White Bean Soup <–the Best!
- Creamy Cannellini Bean Soup
- Roasted Butternut Squash Soup
- Vegan Mushroom Soup <-Fan Favorite!
- The Best Zuppa Toscana.
How to Make Immune Boosting Green Goddess Soup
Green Goddess Soup (Immunity Boosting Soup)
Green Goddess Soup - a healthy nutrient packed immunity boosting soup that tastes absolutely delicious and comforting with a base of leeks, potato, garlic, ginger and tons of dark leafy greens. Feel free to skip that boring salad and dive into a bowl of this goodness instead, your immune system will be vibrating with life.
Print Recipe
Ingredients
- 1 small yellow onion diced
- 1 carrot peeled + diced
- 2 celery stalks chopped
- 1 medium leek
- 1 inch ginger root chopped
- 5 garlic cloves peeled + minced
- 1 chile pepper diced
- 1 cup golden potato diced
- 1/2 bunch Italian parsley stalks + leaves separated
- 1/2 lb dark leafy greens I used baby kale, chard + spinach
- 6 cups water
- 1/4 cup nutritional yeast
- 1 tsp sea salt + more to taste
- black sesame seeds + red chili flakes for garnish
Instructions
- Slice the leeks and add them to a large bow of cold water. Agitate the water well then allow them to sit for a few minutes. The sand and grit will wall to the bottom and the cleaned leeks will float to the top.1 medium leek
- Preheat a heavy bottom stock pot over medium heat. Add a drizzle of olive oil and sauté the onion, carrot, celery and parsley stalks with a pinch of salt until they start to soften and the onion starts to get a little color.1 small yellow onion, 1 carrot, 2 celery stalks, 1/2 bunch Italian parsley
- Push the aromatics to the sides, drizzle a little olive oil in the center and drop in the garlic and ginger + chili pepper if using. Cook until fragrant then give everything a good stir.1 inch ginger root, 5 garlic cloves, 1 chile pepper
- Using a spider ladle start scooping the clean leeks from the water and add them to the pot with the aromatics. Stir and let everything sauté together until the leeks have wilted.1 medium leek
- Add the potato and water and bring to a boil. Add the salt, partially cover with a lid and simmer everything together for 10 to 15 minutes until the potatoes are fully cooked through.1 cup golden potato, 6 cups water, 1 tsp sea salt + more to taste
- Add the dark leafy greens and parsley leaves to the soup, stir and simmer a few minutes until fully wilted. Remove from heat.1/2 lb dark leafy greens, 1/2 bunch Italian parsley
- Using a large ladle start transferring the hot soup to a Vitamix blender (or a similarly powerful blender). Work in batches as needed and process the soup on the hot liquid setting together with the nutritional yeast until silky smooth.1/4 cup nutritional yeast
- Transfer all the creamy soup back into the soup pot and adjust seasonings to taste with salt and pepper.
- Serve hot with a pinch of black sesame seeds, red chili flakes and bite size pieces of garlic bruschetta torn on top.black sesame seeds + red chili flakes
Video
Notes
- The Dark Leafy Greens - a mix of power greens like kale, chard and spinach is perfect, however this is adaptable to your favorite greens. You can go all kale if you like or mix in some dandelion greens, mustard greens, collard greens and even arugula. Go wild and make it special every single time.
- Add Ins - for extra umami feel free to blend in 1-2 tablespoons of white miso paste.
- Water vs Veggie Stock - save your cash and use water, no broth that comes in a box will deliver anything close in flavor to what you are building here from step one.
- Storage + Reheating - this soup can be refrigerated up to 5 days or frozen up to 4 months. It reheats beautifully on the stove top or microwave oven.
Nutrition
Calories: 79kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 435mg | Potassium: 463mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5808IU | Vitamin C: 59mg | Calcium: 131mg | Iron: 2mg
Servings: 6 people
Calories: 79kcal
A green soup that tastes absolutely amazing, very well done! I have tried a bunch of different recipes for a green immune boosting soup I can rely on and this is without comparison the very best delivering both delicious flavor and solid nutrition. This will be my go to recipe from now on, thanks for sharing!