The Green Goddess Soup is a powerhouse of nutrients. It is low in calories but high in flavour, perfect for a detox diet.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Green Goddess Soup
- My Tried and True Tips
- Healthy Green Goddess Soup Recipe
This Green Goddess Soup is a delicious way to enjoy a variety of vegetables in one bowl. Its creamy texture and fresh flavour makes it a family favourite.
This healthy soup is perfect for those who are mindful of their health and following a clean, plant-based diet. The blend of greens helps in detoxification, while the coconut milk adds healthy fats that help in the absorption of good nutrients.
Recipe Highlights
- vegan, plant based soup
- healthy and wholesome
- easy, one pot recipe
- gluten and nut free
- low calorie
Ingredients You’ll Need
- Green Vegetables: Broccoli, Zucchini, Green Peas
- Herbs & Leafy Vegetables: Spinach, Thyme, Celery, Coriander Stalks
- Ginger, Garlic and Onion
- Coconut Milk for creaminess and good fat.
- Olive Oi l to saute the veggies.
- Salt & Pepper for seasoning
How To Make Green Goddess Soup
Sauté the aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic, ginger, celery, thyme, coriander stalks, and onion.
- Saute until it becomes aromatic, about 1 minute.
Cook the vegetables:
- Add the chopped zucchini, green peas, and broccoli to the pot.
- Stir to coat the vegetables in the oil and aromatics.
- Pour in the water, season, and cover the pot with a lid.
- Simmer over low heat. Cook for about 10 minutes, or until the vegetables are tender.
Add the green leafs:
- Stir in the spinach or other greens you are adding.
- It wilts quickly, so you only need to cook them for about 1 minute.
Blend the soup:
- Remove the pot from heat and allow it to cool slightly.
- Using an immersion blender, blend the soup until smooth and creamy. If using a countertop blender, work in batches to avoid spills.
Add creaminess:
- Stir in the coconut milk or plant-based milk of your choice.
- Heat the soup gently over low heat. Add a dash of cayenne pepper or red pepper flakes for a spicy kick. Finally, stir in the lemon juice to brighten the flavours.
My Tried and True Tips
- Customizable Greens: You can easily swap out or add other greens like Swiss chard, collard greens, basil, or kale depending on what you have on hand.
- Protein Boost: For extra protein, add a can of drained and rinsed white beans or chickpeas before blending. You could also top the soup with some toasted nuts or seeds.
- Creaminess: Add diced potato while cooking the vegetables. It gives soup a delicious thickness and creaminess.
- Storage: This soup keeps well in the refrigerator for up to 4 days. Just reheat it gently on the stove, adding more broth if it thickens too much.
- Serving Ideas: Pair this soup with a crusty whole-grain bread or a side potato salad for a complete meal.
More Vegetable Soup Recipes
- Mushroom Soup
- Green Peas Soup
- Cauliflower Soup
- Minestrone Soup
- Vegetable Thukpa
- Creamy Zucchini Soup
- Broccoli Almond Soup
- Vegetable Barley Soup
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon finely chopped celery
- ▢ 1 tablespoon finely chopped coriander stalks
- ▢ ½ tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ 2 sprigs thyme
- ▢ 1 small size onion, finely chopped
- ▢ 1 medium size zucchini, chopped
- ▢ 1 Cup broccoli florets
- ▢ ¼ Cup green peas
- ▢ 1 ¼ Cup water
- ▢ 1 teaspoon salt or to taste
- ▢ crushed black pepper or to taste
- ▢ 1 Cup baby spinach leaves
- ▢ ¼ Cup coconut milk
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic, ginger, celery, thyme, coriander stalks, and onion. Saute until it becomes aromatic, about 1 minute.
- Add the chopped zucchini, green peas, and broccoli to the pot.
- Stir to coat the vegetables in the oil and aromatics.
- Pour in the water, season, and cover the pot with a lid. Simmer over low heat. Cook for about 10 minutes, or until the vegetables are tender.
- Stir in the spinach or other greens you are adding. It wilts quickly, so you only need to cook them for about 1 minute.
- Remove the pot from heat and allow it to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. If using a countertop blender, work in batches to avoid spills.
- Stir in the coconut milk or plant-based milk of your choice. Heat the soup gently over low heat. Add a dash of cayenne pepper or red pepper flakes for a spicy kick. Finally, stir in the lemon juice to brighten the flavours.
- Serve green goddess soup warm garnished with fresh herbs, a drizzle of olive oil, or a sprinkle of seeds/nuts for added texture.
Recipe Notes:
- Instead of water you can use vegetable stock as a cooking liquid. Use homemade, low sodium stock for this healthy soup.
- This soup involves lot of green vegetables hence do not cook or blend it for too long. Else, it will turn black and bitter.
- If you are not a fan of coconut milk, add a diced potato with vegetables for that delicious creaminess and natural thickness.
Nutrition
We follow a strict NO SPAM Policy
Healthy Green Goddess Soup Recipe
Equipment
- stockpot or saucepan
- Blender
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped coriander stalks
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 sprigs thyme
- 1 small size onion, finely chopped
- 1 medium size zucchini, chopped
- 1 Cup broccoli florets
- ¼ Cup green peas
- 1 ¼ Cup water
- 1 teaspoon salt or to taste
- crushed black pepper or to taste
- 1 Cup baby spinach leaves
- ¼ Cup coconut milk
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic, ginger, celery, thyme, coriander stalks, and onion. Saute until it becomes aromatic, about 1 minute.
- Add the chopped zucchini, green peas, and broccoli to the pot.
- Stir to coat the vegetables in the oil and aromatics.
- Pour in the water, season, and cover the pot with a lid. Simmer over low heat. Cook for about 10 minutes, or until the vegetables are tender.
- Stir in the spinach or other greens you are adding. It wilts quickly, so you only need to cook them for about 1 minute.
- Remove the pot from heat and allow it to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. If using a countertop blender, work in batches to avoid spills.
- Stir in the coconut milk or plant-based milk of your choice. Heat the soup gently over low heat. Add a dash of cayenne pepper or red pepper flakes for a spicy kick. Finally, stir in the lemon juice to brighten the flavours.
- Serve green goddess soup warm garnished with fresh herbs, a drizzle of olive oil, or a sprinkle of seeds/nuts for added texture.
Video
Notes
- Instead of water you can use vegetable stock as a cooking liquid. Use homemade, low sodium stock for this healthy soup.
- This soup involves lot of green vegetables hence do not cook or blend it for too long. Else, it will turn black and bitter.
- If you are not a fan of coconut milk, add a diced potato with vegetables for that delicious creaminess and natural thickness.
Nutrition
Garlic Yogurt Sauce, commonly known as “Toum,” is a staple in Middle Eastern kebab shops. This creamy sauce is perfect for drizzling over grilled meats, dipping fries, or even as a dressing for salads.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Toum
- My Tried and True Tips
- Garlic Yogurt Sauce Recipe
This Kebab Shop style Garlic Yogurt Sauce, or Toum, is a versatile and easy-to-make condiment that will add a burst of flavour to any dish.
Its creamy texture, combined with the bold taste of garlic and the tanginess of yogurt and lemon, makes it a must-try Middle Eastern condiment like hummus .
Ingredients You’ll Need
- Garlic Cloves adjust according to your garlic preference.
- Greek Yogurt or any thick, strained, plain yogurt.
- Lemon Juice preferably freshly squeezed.
- Extra Virgin Olive Oil to balance the acidity and get right consistency.
- Wine Vinegar for extra tang and zest.
- Fresh Herbs: A handful of chopped parsley, mint, or cilantro.
- Cumin Powder: ¼ teaspoon for a warm, earthy flavor.
- Paprika: ¼ teaspoon for a hint of smokiness and color.
How To Make Toum
Prepare the garlic:
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
Whisk acid and oil:
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning.
- Make sure oil and vinegar are emulsified nicely.
Incorporate the yogurt:
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
Add fresh herbs:
- Now is the time to add finely chopped fresh herbs.
- Whisk to evenly combine them into the sauce.
- Taste, and if required add more seasoning.
Serving Suggestion
Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully.
Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter . It’s also perfect as a dipping sauce for pita bread, falafel , or roasted vegetables.
Spread it on wraps and sandwiches for a burst of flavour or use it as a salad dressing by thinning it out with a bit of extra lemon juice or water.
My Tried and True Tips
- Garlic Intensity: The potency of garlic can vary, so start with a smaller amount and add more as needed.
- Yogurt Choice: Use full-fat Greek yogurt for a richer, creamier sauce. If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency. You can use hung curd also for this sauce recipe.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even more delicious.
More Dip Recipes
- Hummus
- Baba Ganoush
- Spicy Mango Dip
- Creamy Corn Dip
- Thai Sweet Chilli Sauce
- Greek Cucumber Sauce
- Roasted Red Pepper Dip
Ingredients
- ▢ 100 gram Greek yogurt
- ▢ 2 tablespoon extra virgin olive oil
- ▢ ½ tablespoon red wine vinegar
- ▢ Half a lemon, juice
- ▢ 1 teaspoon minced garlic
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon cumin powder (jeera powder) optional
- ▢ 1 tablespoon dill, finely chopped
- ▢ 1 tablespoon mint leaves, chopped
- ▢ 1 tablespoon parsley, finely chopped
Instructions
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning. Make sure oil and vinegar are emulsified nicely.
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
- Now is the time to add finely chopped fresh herbs. Whisk to evenly combine them into the sauce. Taste, and if required add more seasoning.
- Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving.
- Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter.
Recipe Notes:
- Adjust the amount of garlic according to your taste preference.
- If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency.
- You can try different combination of herbs.
- Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavours will continue to develop over time, making it even more delicious.
Nutrition
We follow a strict NO SPAM Policy
