vegan green goddess soup recipe

My Favorite Green Goddess Soup

I’m excited to share a go-to recipe in my kitchen. I like to call it Green Goddess Soup (because goddesses make everything cooler) but it is basically just all your awesome green vegetables pureed into a warm, velvety, cozy soup. You bet this dish is chock-full of nutrients, vitamins, and all the good stuff that comes from the Earth. It features green all-stars, including: spinach, broccoli, green peppers, peas, and zucchini. Full of fiber, which makes it belly-filling. The addition of nutritional yeast gives it a subtle cheesy tiny. It’s really the perfect pot of soup to keep on hand all week – or freeze it for later.

As always with soup, the beauty of it is the fact that you can toss whatever you have in the kitchen. Sometimes I will sub swiss chard or kale if I don’t have spinach (thought spinach is my favorite for this). If you don’t have an ingredient, no problem. I don’t always have green peppers lying around, and it is just as good without it. Take a good look in that fridge of yours and just toss in whatever looks like it would be a good addition!


You will need:

  • Cooking spray (I use olive oil cooking spray)
  • 4 medium potatoes, cubed
  • 1 zucchini, diced
  • 1/2 cup green peas (frozen work well!)
  • 1/2 vidalia onion, diced
  • 1/2 cup green pepper, diced
  • 2 cups broccoli (frozen)
  • 5 cups water
  • 1/2 tsp onion powder
  • Dash of red pepper flakes
  • 2 cups spinach (fresh or frozen)
  • Salt and pepper, to taste
  • 1 tsp nutritional yeast

To make:

  • Spray a large pot with cooking spray. Add potatoes, zucchini, peas, onion, green pepper, and broccoli over high heat and toss for about 2 minutes.
  • Add 5 cups of water (more or less to make sure you just about cover all vegetables). Season with onion powder and red pepper flakes. Cover and bring to a boil.
  • Once boiling, turn down to a simmer, add spinach, salt, pepper, and nutritional yeast – give it a quick stir and allow to simmer on low for about a half hour.
  • Take off heat and allow to cool for about 10-20 minutes. Blend with an immersion blender or whatever you normally use to blend.
  • Add more or less salt and pepper to your liking.

This is my faaaavorite soup to make during the winter months. It’s so tasty with minimal effort and stays great for at least 5 days. There’s nothing better – soup, pajamas, husband, cat, netflix. My kind of winter weekend. xx bianca


4 thoughts on “My Favorite Green Goddess Soup

  1. This soup was easy and delicious! To be honest when I was cooking it, I was concerned that there wouldn’t be much flavor. No worries! My meat eating husband loved it as much as I did. I used veggie broth instead of water and garnished the soup with a dash of the red pepper and some sunflower seeds for crunch. Perfect! Thanks!

    • I’m so glad, Lisa! Surprisingly, the variety of vegetables do make it tasty! I was surprised, too :) The veggie broth helps, too! <3

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