Green goddess soup Recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 224 kCal 11%
Fat 15g 21%
  -  Saturates 8.5g 43%
Carbohydrates 9g 11%

Green goddess soup is a vibrant and revitalising bowl of goodness – just what the doctor ordered. This super healthy soup is packed with nutritious green veg that is blended with creamy coconut milk for a more luxurious feel. If you’re feeling under the weather, this green goddess soup will come to your rescue. It’s warming and comforting, and will nurse you back to health with a good dose of vitamins. The anchovies in this recipe give it a salty kick, but you can omit them to make this green goddess soup suitable for vegans.


  • 1/2tbsp olive oil
  • 1 bunch spring onions, chopped
  • 2 cloves garlic, chopped
  • 6 anchovies, chopped
  • 1 head broccoli, broken into florets
  • 1l vegetable stock
  • 200ml coconut milk, reserving a little to serve
  • 100g frozen peas
  • 250g spinach
  • juice of half a lemon
  • 1 small bunch each tarragon, basil, parsley, mint (reserving a little to serve)
  • To top:
  • 2tbsp pumpkin or sunflower seeds
  • 1tsp tamari


  • Heat the oil in a large saucepan and fry the anchovies, spring onion and garlic for a few mins. Add the stock and coconut milk (reserving a little to serve) and simmer for a few mins before adding the broccoli, then simmer for 5 mins. Add the peas and cook for 1 min, then remove from the heat.

  • To make the toasted seeds, toss the seeds with the tamari in a frying pan over a medium heat for a few mins, ensuring they don’t burn.

  • Stir through the spinach until just wilted, then add the herbs and blend the soup with a stick blender until smooth. Stir through the lemon juice and top with a little coconut milk, extra herbs and some toasted seeds to serve.

Top Tip for making Green goddess soup

You can omit the anchovies to make this suitable for vegans

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