The vibrant green hue of this Vegan Green Goddess Soup is enough to lift anyone’s spirits and transport them to a sunlit garden. Picture this: a cozy afternoon when the sun filters through your kitchen window, casting warmth as you chop fresh herbs and vegetables, inhaling the earthy scent of onions caramelizing in olive oil. The blend of Brussels sprouts and cauliflower creates a creamy, comforting base, while the mint, basil, and parsley add a refreshing burst of flavor.
I stumbled upon this recipe during a quest for a nourishing meal that didn’t compromise on taste or health and it quickly became a staple for my busy weeknights. With its gorgeous creamy texture, all thanks to the magic of blended cashews, this soup is not just easy to make but also offers an impressive depth of flavor that will leave you—and anyone you share it with—satisfied and inspired.
Whether you’re looking to impress dinner guests or simply wish to enjoy a wholesome meal without the fuss, this Vegan Green Goddess Soup is here to elevate your dining experience. So, let’s dive into the recipe that’s sure to enliven your kitchen with warmth and delight!
Why is Vegan Green Goddess Soup a Must-Make?
Irresistible Flavor: The combination of Brussels sprouts, cauliflower, and fresh herbs creates a uniquely vibrant taste that’s simply outstanding.
Health Boost: Packed with nutrients, this soup is a perfect blend of greens, offering wholesome goodness in every bowl.
Easy Preparation: With a simple cooking process, anyone can whip up this delightful dish without stress.
Rich, Creamy Texture: Thanks to blended cashews, each spoonful is delectably smooth, making it feel luxurious and satisfying.
Crowd-Pleaser: Impress family and friends with this eye-catching soup that not only looks stunning but tastes divine.
Elevate your meal times and catch the attention of your loved ones with this vibrant Vegan Green Goddess Soup!
Vegan Green Goddess Soup Ingredients
• Get ready for a luscious blend of greens!
For the Base
- Olive oil – A tablespoon helps sauté the vegetables to create a rich flavor base.
- Large sweet onion – Diced, it adds a touch of natural sweetness and depth to the soup.
- Celery stalks – Three diced stalks contribute a lovely crunch and aroma.
- Garlic cloves – Six minced cloves infuse the soup with fragrant, savory goodness.
- Crushed red pepper – 1/2 teaspoon (to taste) offers a mild kick, but it’s optional for those who prefer a gentler flavor.
- Kosher salt – 1 1/2 teaspoons, divided, enhances all the flavors beautifully.
- Freshly cracked black pepper – To taste, for an added layer of warmth.
- Vegetable broth (or water) – Six cups provide a flavorful foundation; opt for broth for more depth.
For the Greens
- Shredded Brussels sprouts – Three cups add a lovely texture and slight earthiness.
- Medium head of cauliflower – Cut into small florets (about 2 pounds) for a creamy consistency.
- Raw cashews – One cup, soaked in boiling water for 1 hour, creates that irresistibly smooth texture.
- Baby spinach – Three large handfuls give an extra boost of vitamins; you can never have too much!
For the Fresh Herbs
- Mint leaves – 1/4 cup, roughly chopped, for a refreshing surprise.
- Basil leaves – 1/4 cup, roughly chopped, add aromatic notes that elevate the soup.
- Parsley leaves – 1/2 cup, roughly chopped, provide freshness and vibrant color.
For the Finishing Touches
- Freshly squeezed lemon juice – Three tablespoons brighten the soup’s flavor profile.
- “Lite” canned coconut milk – One cup (optional) for extra creaminess, making each spoonful luxurious.
Prepare to indulge in a vibrant Vegan Green Goddess Soup that’s as comforting as it is nourishing!
How to Make Vegan Green Goddess Soup
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Sauté the Vegetables:
Heat a Dutch oven or large soup pot over medium-low heat, adding the olive oil. Once it’s shimmering, toss in the diced onions and celery, seasoning with 1/2 teaspoon of kosher salt and black pepper to taste. Cook for about 8 minutes, until they start to soften and turn lightly golden. Add the minced garlic and sauté for another 2 minutes, stirring often. -
Add the Broth:
Pour in your vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, allowing the flavors to marry beautifully. -
Incorporate Brussels Sprouts and Cauliflower:
Stir in the shredded Brussels sprouts, cauliflower florets, and soaked cashews. Increase the heat to a vigorous simmer and cook for another 10 minutes, or until the vegetables are fork-tender, creating a deliciously hearty base for your soup. -
Blend with Greens:
Carefully transfer the soup mixture to a high-powered blender. Add the baby spinach, mint, basil, parsley, the remaining 1 teaspoon of kosher salt, black pepper to taste, lemon juice, and coconut milk (if using). Blend until completely smooth and creamy, adjusting the thickness to your liking with extra broth or water if necessary. -
Garnish and Serve:
Taste the soup and season with additional salt and pepper if desired. For a lovely presentation, consider garnishing with more fresh herbs, cucumber ribbons, black sesame seeds, or toasted pine nuts before serving.
Optional: Top with a dollop of vegan yogurt for added creaminess.
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Green Goddess Soup?
Imagine gathering around the table with a delicious spread that perfectly complements your vibrant soup, inviting warmth and joy to every meal.
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Crusty Bread: A hearty baguette or artisanal loaf is perfect for dipping, adding a crunchy texture that contrasts beautifully with the creamy soup.
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Herbed Quinoa Salad: This light, refreshing salad brings a nutty flavor and chewiness, enhancing the soup’s greens with your favorite herbs.
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Roasted Vegetables: Seasonal vegetables like carrots and zucchini, caramelized to perfection, offer a sweet, earthy flavor that pairs beautifully with the soup’s herbal notes.
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Stuffed Bell Peppers: Hearty peppers filled with grains and beans not only provide a filling side but also an explosion of color and flavor on the plate.
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Crispy Kale Chips: For a playful crunch, these savory chips provide a satisfying texture that complements the smoothness of the soup while staying vibrant and nutritious.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio can elevate the experience, cutting through the richness of the soup with refreshing acidity.
Enjoy your meal by creating delightful pairings that resonate with the creamy comfort of your Vegan Green Goddess Soup!
Vegan Green Goddess Soup Variations
Get ready to make this soup uniquely yours with delightful twists and substitutions!
- Nut-Free: Replace cashews with sunflower seeds for a creamy texture without nuts. They’ll blend beautifully while keeping it allergy-friendly.
- Herb Swaps: If fresh herbs aren’t available, substitute with 1 teaspoon dried herbs for each fresh herb. Dried herbs pack a punch, but fresh tastes best!
- Spicy Kick: Add 1 teaspoon of cayenne pepper for a spicier version. It not only warms up the dish but also adds an exciting depth of flavor.
- Creamy Alternative: Use silken tofu instead of coconut milk for a protein-packed, creamy texture that maintains that rich mouthfeel.
- Zesty Upgrade: Swap lemon juice with lime juice for a different fresh and zesty flavor that pairs wonderfully with the greens.
- Vegetable Variety: Incorporate other veggies like carrots or sweet potatoes for added sweetness and nutrition. They blend smoothly and enrich the soup’s hue and flavor.
- Vegan Cheese: Stir in 1/2 cup of nutritional yeast for a cheesy flavor without the dairy. This will enhance the umami notes and elevate the experience!
- Greens Options: Use kale or Swiss chard in place of baby spinach for a heartier texture. Their robust flavors pair perfectly with the soup’s vibrant profile.
Let your creativity shine as you explore these variations to make this Vegan Green Goddess Soup truly your own!
Make Ahead Options
These Vegan Green Goddess Soup preparations are perfect for busy weeknights! You can chop and sauté the vegetables (onions, celery, and garlic) up to 24 hours in advance and store them in an airtight container in the refrigerator. Additionally, soak the cashews ahead of time—just set them in boiling water for about an hour before you blend the soup. When you’re ready to enjoy your soup, simmer the prepared veggies with the broth for 10 minutes, then add the Brussels sprouts and cauliflower. Blend in your fresh herbs and seasonings, and you’ll have a delicious, nourishing meal that feels fresh and vibrant, even after being prepped ahead!
Expert Tips for Vegan Green Goddess Soup
- Perfect Texture: Blend until completely smooth, ensuring no lumps remain. This creates that luxurious creaminess every spoonful deserves.
- Ingredient Variations: Feel free to swap in your favorite greens or herbs if Brussels sprouts and cauliflower aren’t your thing. Just keep the balance of textures for the best flavor!
- Taste as You Go: Adjust seasoning gradually; tasting along the way helps prevent the soup from becoming overly salty or bland.
- Soak Cashews: Don’t skip soaking the cashews; this step is crucial for achieving the ideal velvety texture in your Vegan Green Goddess Soup.
- Serve Hot or Cold: This soup can be enjoyed warm or chilled. If serving cold, let it cool down completely, then refrigerate for a refreshing meal on hot days.
How to Store and Freeze Vegan Green Goddess Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to let the soup cool before sealing to preserve its freshness.
Freezer: You can freeze the Vegan Green Goddess Soup for up to 3 months. Portion it into freezer-safe containers, leaving some space for expansion.
Reheating: Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a splash of vegetable broth or water if it has thickened too much.
Serving Size: Always give the soup a good stir before serving, as some ingredients may settle while stored.
Vegan Green Goddess Soup Recipe FAQs
What should I look for when selecting Brussels sprouts and cauliflower?
Absolutely! When choosing Brussels sprouts, look for firm, bright green sprouts without any dark spots or blemishes. For cauliflower, select a head that is pure white with no brown spots. If the florets are tightly packed, that’s a sign of freshness.
How should I store leftover Vegan Green Goddess Soup?
You can store this delicious soup in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before sealing to help maintain its creamy texture and flavors.
Can I freeze Vegan Green Goddess Soup?
Very! This soup freezes beautifully. Portion it into freezer-safe containers, leaving about an inch of space at the top for expansion, and it will be good for up to 3 months. When you’re ready to enjoy it again, thaw the soup overnight in the fridge.
What can I do if my soup is too thick after blending?
No worries! If your soup turns out thicker than you’d like, simply add a little extra vegetable broth or water, a splash at a time, while gently stirring on the stove until it reaches your desired consistency.
Is this soup suitable for people with nut allergies?
Great question! If you or someone you’re serving has a tree nut allergy, you can substitute the cashews with silken tofu or cooked white beans for creaminess. Both options offer a smooth texture without compromising flavor.
How can I enhance the flavor of my Vegan Green Goddess Soup?
I often recommend taste-testing during preparation! Start with the base seasonings, and adjust with additional lemon juice or fresh herbs towards the end for a zesty kick. Fresh herbs like dill or cilantro can add an exciting twist, so feel free to experiment!
Vegan Green Goddess Soup: Creamy Comfort in Every Spoonful
Ingredients
Equipment
Method
- Heat a Dutch oven or large soup pot over medium-low heat, adding the olive oil. Once it’s shimmering, toss in the diced onions and celery, seasoning with 1/2 teaspoon of kosher salt and black pepper to taste. Cook for about 8 minutes, until they start to soften and turn lightly golden. Add the minced garlic and sauté for another 2 minutes, stirring often.
- Pour in your vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, allowing the flavors to marry beautifully.
- Stir in the shredded Brussels sprouts, cauliflower florets, and soaked cashews. Increase the heat to a vigorous simmer and cook for another 10 minutes, or until the vegetables are fork-tender, creating a deliciously hearty base for your soup.
- Carefully transfer the soup mixture to a high-powered blender. Add the baby spinach, mint, basil, parsley, the remaining 1 teaspoon of kosher salt, black pepper to taste, lemon juice, and coconut milk (if using). Blend until completely smooth and creamy, adjusting the thickness to your liking with extra broth or water if necessary.
- Taste the soup and season with additional salt and pepper if desired. For a lovely presentation, consider garnishing with more fresh herbs, cucumber ribbons, black sesame seeds, or toasted pine nuts before serving.