This Anti-Inflammatory Green Goddess Soup is a nutrient-packed, vibrantly green concoction designed to nourish your body and delight your taste buds. Packed with anti-inflammatory powerhouses, this soup is your flavorful ally for a healthier lifestyle.
Key Ingredients for Anti-Inflammatory Green Goddess Soup
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
- 1 pound (about 4 cups) broccoli florets
- 1 pound (about 3 cups) zucchini, roughly chopped
- 1 cup fresh spinach
- 1/2 cup fresh parsley, loosely packed
- 1/4 cup fresh dill, loosely packed
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk (from a can, shaken well)
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Optional for serving: a swirl of plain Greek yogurt or a sprinkle of toasted pumpkin seeds
How to Make Anti-Inflammatory Green Goddess Soup
Whip up this delightful Anti-Inflammatory Green Goddess Soup in under 30 minutes for a quick, satisfying, and incredibly healthy meal. Its velvety texture and bright, fresh flavors make it a winner for busy weeknights or a nutritious lunch option.
Step-by-Step Instructions
- Sauté Aromatics: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.
- Add Vegetables: Add the broccoli florets and chopped zucchini to the pot. Stir well to coat them with the olive oil and aromatics. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- Simmer the Greens: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10–15 minutes, or until the broccoli is tender when pierced with a fork.
- Incorporate Fresh Herbs and Spinach: Stir in the fresh spinach, parsley, and dill. Cook for just 1–2 minutes, or until the spinach has wilted. The residual heat will gently cook these fresh greens without overdoing them.
- Blend for Creaminess: Remove the pot from the heat. Carefully transfer the soup in batches to a high-powered blender, or use an immersion blender directly in the pot. Add the full-fat coconut milk and lemon juice. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids; fill the blender only halfway and hold the lid down with a kitchen towel.
- Season and Serve: Return the blended soup to the pot (if using a regular blender). Season with sea salt and black pepper to taste. Gently heat the soup over low heat if needed, but do not boil. Ladle the Anti-Inflammatory Green Goddess Soup into bowls. Garnish with a swirl of plain Greek yogurt or a sprinkle of toasted pumpkin seeds, if desired.
Why You’ll Love This Anti-Inflammatory Green Goddess Soup
You’ll absolutely adore this Anti-Inflammatory Green Goddess Soup for its radiant emerald hue and profoundly nourishing qualities, making it a delightful departure from heavier winter soups. Unlike a creamy potato leek soup, this recipe focuses on vibrant vegetables and wholesome fats, offering a lighter yet equally satisfying experience. The bonus of fresh dill and parsley creates an herbaceous explosion that elevates this soup beyond the ordinary, ensuring every spoonful is a flavorful adventure.
Saving money by preparing this nutrient-dense meal at home is a significant perk, especially when compared to the cost of specialty health soups. It’s a cost-effective way to boost your intake of antioxidants and vitamins without breaking the bank. So, gather your ingredients, get ready for a burst of freshness, and dive into a bowl of pure goodness. We encourage you to try this delightful Anti-Inflammatory Green Goddess Soup and experience its many benefits firsthand!
Storing and Reheating Tips
This Anti-Inflammatory Green Goddess Soup stores beautifully, making it perfect for meal prep.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally, until warmed through. Avoid boiling. Alternatively, reheat single servings in the microwave.
- Freezing: For longer storage, let the soup cool completely and pour it into freezer-safe containers or bags, leaving a small amount of headspace. Frozen soup will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Anti-Inflammatory Green Goddess Soup is a simple yet profoundly delicious way to embrace a healthier lifestyle. Give it a try, and savor the goodness in every vibrant spoonful!
Anti-Inflammatory Green Goddess Soup
Ingredients
Equipment
Method
- Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.2 tablespoons extra virgin olive oil, 1 large yellow onion, 3 cloves garlic, 1-inch piece fresh ginger
- Add the broccoli florets and chopped zucchini to the pot. Stir well to coat them with the olive oil and aromatics. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.1 pound broccoli florets, 1 pound zucchini
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10–15 minutes, or until the broccoli is tender when pierced with a fork.4 cups vegetable broth
- Stir in the fresh spinach, parsley, and dill. Cook for just 1–2 minutes, or until the spinach has wilted. The residual heat will gently cook these fresh greens without overdoing them.1 cup fresh spinach, 1/2 cup fresh parsley, 1/4 cup fresh dill
- Remove the pot from the heat. Carefully transfer the soup in batches to a high-powered blender, or use an immersion blender directly in the pot. Add the full-fat coconut milk and lemon juice. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids; fill the blender only halfway and hold the lid down with a kitchen towel.1/2 cup full-fat coconut milk, 1 tablespoon lemon juice
- Return the blended soup to the pot (if using a regular blender). Season with sea salt and black pepper to taste. Gently heat the soup over low heat if needed, but do not boil. Ladle the Anti-Inflammatory Green Goddess Soup into bowls. Garnish with a swirl of plain Greek yogurt or a sprinkle of toasted pumpkin seeds, if desired.1/4 teaspoon sea salt, 1/8 teaspoon black pepper, Plain Greek yogurt, Toasted pumpkin seeds