Green Goddess Soup

(Delicious and packed full of so many nourishing green vegies)
Serves 4


  • 1 tbsp coconut oil
  • 1 large onion, roughly chopped
  • 4 garlic cloves, chopped
  • 1 leek, thinly sliced
  • 2 large zucchinis, cut into rounds
  • 1 large head broccoli, cut into
    florets, stems chopped
  • 1 bulb fennel, cut into small
  • 1 litres vegetable stock (or
    chicken or beef bone broth)
  • 2 tsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp tumeric
  • ½ tsp chilli flakes
  • Himalayan salt and ground pepper
  • ½ bunch kale, stalks removed and
    leaves torn
  • 2 large handfuls of baby spinach
  • ½ cup mixed herbs (such as
    coriander, mint and flat-leaf parsley), roughly chopped and some lemon wedges to

1. Heat the coconut oil in a large saucepan over medium heat, add the onion, garlic and leek and cook for 5 minutes or until softened and golden.

  1. Add the zucchini, broccoli, fennel and kale and cook for 2–3 minutes.
  2. Pour in the stock or bone broth, then stir in the ground coriander, cumin, tumeric and chilli flakes and season to taste with salt and pepper. Top up with water to cover the vegetables if needed.
  3. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
  4. Add the spinach and simmer for 1 minute. Remove from the heat.
  5. Using either a stick blender or food processor, blend the soup until smooth. Stir through the mixed herbs and season to taste with salt and pepper.
  6. Ladle the soup into bowls and garnish with coriander or mint sprigs. Serve with lemon wedges and a big blob of butter, ghee or a generous pour of olive oil.

(This recipe is adapted from Jessica Sepel’s Living the Healthy Life, RRP $39.99, Macmillan Australia).

Hi guys, Jessica here 🙂 When I first discovered this recipe I thought how can something made out of pure green veg taste amazing… well trust me, it does! I adore this soup recipe as its so simple to make. You blend everything in the end which means you can be very quick are carefree with chopping the veg into big chunks and throwing everything into one huge pot. You can also be super flexible with quantities which I find awesome for using up any veg in the fridge that I need to get through. What a perfect trifector- easy and quick, super tasty and comforting, and packed full of nutrients.


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