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
Notes
This soup stores beautifully in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave, avoiding boiling.
