The Best Green Goddess Soup (immune-boosting)

Warm, nourishing, and packed with vibrant greens, Green Goddess Soup is the ultimate healthy comfort food. Bursting with nutrient-dense ingredients like spinach and fresh herbs, this soup not only delights your taste buds but also fuels your body with essential vitamins and antioxidants. It’s naturally dairy-free and vegan, gluten-free, and can be made paleo and keto!

When I say I can’t explain my love for soup.. the love runs DEEP. My body would be made up of it if I allowed it, but this one might be a top three contender! This is also the perfect recipe to use if you have a bag of greens going bad in the back of your fridge.. (yeah, i’m looking at you!)

Whether you’re looking for a light lunch, a hearty dinner, or a detox-friendly meal, this recipe is a delicious way to embrace healthy eating while enjoying a bowl of creamy, flavorful goodness! Best part? It’s SO easy to make – just roast and blend! This soup is perfect for the colder winter months but is amazing all year round to support overall health and wellness!

Why you’ll love this recipe

• Anti-inflammatory – I like to call this my anti-inflammatory detox soup as it’s absolutely packed with vitamins and minerals, antioxidants, protein, and fiber!
• Easy – just roast the veggies and blend!
• Meal prep – this soup is great reheated and freezes well, making it a great meal prep option!
• Customizable – you can really make this to suit your personal taste preferences!
• Dietary needs – this recipe is naturally gluten-free, dairy-free, vegan, and can be made paleo and/or keto!
• Delicious way to get your greens in! With broccoli, spinach, cauliflower, and leeks, this soup is cancer-fighting, anti-inflammatory, and can support your detox pathways!

Green goddess soup recipe video

How to make green goddess soup

Full recipe is in the recipe card at the bottom of the post!

Equipment

• Baking sheet
• Blender – A large, high powered blender is best! I use my Vitamix.

Ingredients

• Broth – Veggie broth, chicken broth, or bone broth all work! Bone broth will add tons of extra protein to the soup! I love Fond Bone broth!
• Greens – I prefer using spinach, arugula, or a mix of the two!
• White beans – I only use about 1/3 of a cup to add creaminess and fiber to the soup, but you can add more or omit them altogether for a paleo option.
• Lite canned coconut milk – Feel free to sub in cream if you can’t have coconut! This adds creaminess to the soup.
• Spices & flavors: Garlic cloves, sea salt, pepper, lemon juice, parsley, & cilantro
• Nutritional yeast – this is optional, but adds a TON of flavor (think, cheesy!) and nutrients to the recipe! You can omit it and add a little cheese like feta or parmesan, if you’d like, but I highly recommend using this!
• Veggies: Cauliflower, broccoli, sweet or yellow onion, leeks

Steps to make green goddess soup

• Roast the veggies: on a baking sheet, add the cauliflower, broccoli, onion, and leeks. Spray with olive oil spray or drizzle olive oil over them. Then sprinkle over some salt and pepper. Roast until slightly golden.
• In a large blender, combine all the roasted veggies and remaining ingredients, blending a few minutes until smooth. Taste and adjust as you’d like.
• Pour into a pan to heat, then serve! I love using my Caraway pans!

Recipe variations

• Vegan Creamy Avocado Green Goddess Soup – Blend in ripe avocado for a creamy, plant-based version. Top with toasted pumpkin seeds or cashews for crunch.
• Detox Green Goddess Soup – Use water or vegetable broth instead of cream for a lighter version. Add extra greens like parsley, celery, and zucchini for a cleansing effect.
• Protein-Packed Green Goddess Soup – Stir in cooked chicken, turkey, or chickpeas for added protein. Top with a poached egg or sprinkle with hemp seeds.
• Creamy Coconut Green Goddess Soup – Replace heavy cream with coconut milk for a dairy-free, tropical twist. Add a touch of lime juice and fresh cilantro for extra flavor.
• Cheesy Green Goddess Soup – Stir in Parmesan or nutritional yeast for a rich, cheesy flavor. Garnish with crumbled feta or goat cheese.

How to serve green goddess soup

• I like to serve mine with some toasted sourdough bread or a toasted slice of my Paleo sandwich bread!
• Top with a drizzle of garlic sour cream, cashew cream, or even stir in some cottage cheese (sounds weird, but my family loved it!)
• Top with pumpkin seeds for crunch and fresh herbs for extra flavor!
• Add some sliced avocado!

More healthy recipes to try

• Creamy anti-inflammatory soup with carrots and ginger
• Chili cornbread casserole
• Vegan broccoli cheese soup
• Healthy chicken broccoli rice casserole
• Healthy chicken pot pie soup
• Japanese carrot ginger salad dressing
• Viral TikTok egg breakfast sandwich
• One-pan enchilada breakfast skillet
• Breakfast egg stuffed peppers
• Thai crunch salad with peanut dressing

The Best Green Goddess Soup (Immune Boosting)

Warm, nourishing, and packed with vibrant greens, Green Goddess Soup is the ultimate healthy comfort food. Bursting with nutrient-dense ingredients like spinach and fresh herbs, this soup not only delights your taste buds but also fuels your body with essential vitamins and antioxidants. It's naturally dairy-free and vegan, gluten-free, and can be made paleo and keto!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, dinner, lunch, Side Dish, Soup

Cuisine American

Ingredients

  

• 3 cups broth, of choice *I used fond bone broth in lemon garlic. Adds so much extra flavor!
• 1/2 cup lite canned coconut milk or cream *see notes
• 1 small head cauliflower
• 1 cup chopped broccoli florets
• 1 small leek, chopped into small pices
• 1/2 large yellow or sweet onion, sliced
• 2 tbsp nutritional yeast
• 3/4 tsp sea salt & good pinch of pepper
• 3 garlic cloves
• 2 tbsp lemon juice
• 1/4 cup each parsley & cilantro
• 2 tbsp chopped basil
• 2-3 large handfuls of spinach
• pinch red pepper (optional)

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
• On the baking sheet, toss the cauliflower, broccoli, leeks, and onion with 2 tablespoons of olive oil until lightly and evenly coated. Arrange the veggies in a single layer and sprinkle lightly with salt and pepper. Bake until the cauliflower and broccoli are tender and caramelized, 25 to 35 minutes, tossing halfway.
• Once the veggies are roasted, add them to a large blender with the remaining ingredients. Blend until completely thick and creamy and smooth. Taste the soup and adjust as you'd like – I feel like soup is very personal and everyone should adjust to their liking!
• Note – if you want your soup a little thinner, just add extra coconut milk or cream or broth. Just be careful not to add too much!
• Once you're satisfied with the flavor, add to a large sauce pan and heat over the stove-top. Then serve!

Video

Notes

*You can try subbing cottage cheese for a higher protein option!