This post may contain affiliate links. Please read our disclosure policy.
This Green Goddess Soup is packed with vibrant greens, hearty veggies, and a creamy, delicious texture. It’s the perfect nourishing meal, whether you’re looking for a cozy dinner or a nutrient-packed lunch!
Thanks to Dandy® for sponsoring this post! They’re a longtime supporter of Food with Feeling and I use their products on a DAILY basis! Thanks for supporting the brands that make my blog possible!
I’ve been dreaming of this recipe for SO LONG and am happy to finally see it come to fruition! When Duda Farms sent me some of their celery to work with, I KNEW I wanted to make this soup :) It turned out SO DELICIOUS and I can’t wait for you to give it a try.
I’m using Dandy® celery in this recipe which I LOVE because it’s naturally sweeter, crispier, and less stringy that the other celery brands. Honestly, I always make sure to have extra because I end up snacking on it while I’m cooking….every time. Dandy® celery truly delivers the ultimate snack time crunch and flavor.
Why You’ll Love This Recipe
✔ Packed with greens – A great way to sneak in extra veggies!
✔ Creamy & cozy – Comforting while still being nutrient-rich.
✔ Easy to make – Comes together in under 30 minutes.
✔ Versatile – Easily adaptable for dietary needs.
Ingredients we’re using
The ingredients for this soup are really simple and SUPERR versatile! You can easily swap out some of the veggies, the herbs, and even add protein. Let’s go over the recipe as I have it written.
And a reminder that the full written recipe is down in the recipe card!
- Dandy Fresh Celery – celery is the star of this recipe! You can use as little or as much as you’d like but it adds so much freshness to the recipe that I love!
- Fennel – Adds a light, slightly sweet anise flavor that is so delicious.
- Onion & Garlic – where every good recipe starts.
- Broccoli – Boosts the green goodness!
- Golden potatoes – For creaminess and body.
- Kale – A nutrient powerhouse that blends beautifully. Spinach would also work well or you can add in both!
- Cream – Use heavy cream for richness or coconut cream for a dairy-free version.
- Vegetable broth – The flavorful base of the soup (or use your preferred broth). I really love using the Better Than Bouillon broth bases.
- Italian parsley & basil – These fresh herbs add brightness and enhance the green goddess vibes! Dill would also be delicious in this recipe.
Ingredient Substitutions & Additions
- Swap kale for spinach or Swiss chard if you prefer a milder green.
- Want extra protein? Add a can of white beans or silken tofu before blending.
- Prefer a thicker soup? Reduce the broth slightly or add an extra potato.
- For a little spice, stir in red pepper flakes or a dash of cayenne.
Expert Tips
- Make it extra creamy with a swirl of Greek yogurt or cashew cream.
- Blend in batches if using a regular blender to avoid splattering.
- For a chunkier soup, blend just half and leave some texture.
- Balance the flavors by adding a squeeze of lemon juice before serving.
Thanks again to Dandy® for sponsoring this post and thank YOU for supporting the brands that help make my blog possible!
If you try this Green Goddess Soup recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it. And don’t forget to tag me on Instagram @foodwithfeeling!
Green Goddess Soup
Ingredients
- 2 tablespoons of olive oil
- 1 medium fennel, trimmed and chopped
- 1 medium onion, diced
- 4 sticks of Duda Farms celery, sliced thinly
- 4 cloves of garlic, finely minced
- 1 head of broccoli, cut into small pieces
- ½ pound of golden potatoes, cut into small pieces
- 1 ½ teaspoons of fine sea salt
- 1 teaspoon cumin
- 1 bunch of kale, stemmed and chopped
- 1 cup of cream, heavy cream or coconut cream for vegan
- 6 cups of veggie broth, or other broth of choice
- ½ bunch of Italian parsley
- ½ cup of basil leaves
Instructions
- Heat the oil in a large pot over medium heat. Once hot, add in the fennel, onion, celery, and garlic and saute for 5 minutes or until the veggies begin to soften. Add in the cumin and salt and cook for 2 more minutes.
- Stir in the broth, potatoes, and broccoli and cook for 8 minutes or until the potatoes are fork tender.
- Mix in the parley, basil, and kale, and push down so the greens are covered in the liquid. Stir and cook for a few more minutes or until the greens are wilted.
- Using an immersion blender or blender, blend the soup until it’s creamy and smooth. I find that using a regular blender works best.
- Stir in the cream and season to taste with salt and pepper. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
