This soup is health in a bowl. The Green Goddess Salad was a sensation, and rightly so, but sometimes it’s raining outside and you want something comforting. Or, if you are simply sick of salads (aren’t we all), then this Green Goddess Soup is for you!
I often find myself with left over vegetables in my fridge, my solution to this is almost always to make a soup out of it. Leftover kale, courgette/zucchini (depending on where you are from) is no different. This soup blew me away, so simple yet so much flavour. SO many ways to adapt this recipe too!
Things to keep in mind
Serves 3-4
Preparation Time: 10 minutes
Cook time: 30-40 minutes
Tip: Serve with a crispy cheesy toasty!
Ingredients
- 2 large courgettes, diced into 1cm cubes
- 200g Cavolo Nero Kale
- 1 medium white onion, finely diced
- 1 medium potato, peeled and cubed
- 2 cloves minced garlic
- Stock: 400ml chicken, 400ml vegetable
- Chilli flakes
- Bay leaf
- Parmesan
- Olive oil
- Salt + Pepper to taste
Want to make this Green Goddess soup even greener? Add in any fresh green herbs you have available! If adding basil, make sure to blanche then shock in ice water to make it extra vibrant and add in just before blending.
Green Goddess Soup Method
- Prepare the vegetables: peel and dice the onion, wash and cube the courgettes. Wash the kale – if buying on the stalk, slice down either side of the stalk to remove and rough chop the leaves.
- In a large pot, cook the onions in 2 tbsp of olive oil with the chilli flakes for around 4 minutes, until the onions are translucent. Then add in the courgettes with a generous pinch of salt.
- Add in the potato chunks and kale then put a lid on the pot, cook for 10 minutes on a low heat to sweat down the vegetables.
- Add in both types of stock with the bay leaf and pepper, then simmer with the lid on for 20 minutes until the potatoes are soft.
- Blend to your desired consistency (we like it a little chunky!) then, serve with parmesan and olive oil on top. Enjoy!
