Embrace the vibrant and nourishing power of greens with this Green Goddess Herb Soup. Packed with fresh herbs, nutrient-rich vegetables, and creamy avocado, this soup offers a perfect blend of flavors and textures. Not only is it low in carbs, but it also comes with a dairy-free option, making it a versatile dish that caters to various dietary preferences. Topped with crispy roasted chickpeas, this soup is as satisfying as it is healthy—a true bowl of green goodness that will leave you feeling rejuvenated.
Ingredients:
Soup Base:
- 2 tablespoons of olive oil
- 3 shallots, diced
- 4 cups of vegetable stock
- 2 cups of broccoli florets
- 2 cups of baby spinach
- 1 cup of parsley leaves, stems removed
- 1/2 cup of basil leaves
- 1 whole avocado, diced
- Salt and pepper to taste
Roasted Chickpeas:
- 1 can of chickpeas, drained and patted dry
- 1 tablespoon of olive oil
- Generous flake salt and pepper
For Serving:
- 1 cup of Greek yogurt or
- 1 cup of coconut cream + 1 tablespoon of lemon juice (for dairy-free option)
Instructions:
- Prepare the Roasted Chickpeas:
Preheat your oven to 400°F (200°C). Toss the drained and dried chickpeas with olive oil, flake salt, and pepper. Arrange them in a single layer on a baking sheet lined with parchment. Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy. Set aside to cool. - Sauté the Shallots:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced shallots and sauté until they are soft and translucent, about 3-4 minutes. This forms the aromatic base of the soup. - Add the Vegetables and Herbs:
Pour the vegetable stock into the pot with the sautéed shallots. Bring the mixture to a gentle simmer, then add the broccoli florets. Cook for about 5 minutes, or until the broccoli is tender but still vibrant in color. - Blend the Soup:
Add the baby spinach, parsley leaves, basil leaves, and diced avocado to the pot. Mix everything together, then take the pot off the heat. Blend the soup with an immersion blender until it reaches a silky consistency. For a heartier texture, blend just a portion of the soup and leave some chunks intact. - Season to Taste:
Adjust the seasoning by adding salt and pepper according to your taste preference. If the soup is too thick, you can add a little more vegetable stock or water to reach your desired consistency. - Serve with a Dairy-Free Option:
For a dairy-free version, mix the coconut cream with lemon juice to create a tangy, creamy topping that mimics Greek yogurt. Stir this mixture into the soup just before serving for a luscious, velvety finish. Alternatively, stir in Greek yogurt if you prefer a richer, non-dairy-free option. - Garnish and Enjoy:
Ladle the soup into bowls and top with the crispy roasted chickpeas. The chickpeas add a delightful crunch that contrasts beautifully with the creamy soup. If desired, garnish with extra fresh herbs or a drizzle of olive oil for an added touch of flavor.
Conclusion:
This Green Goddess Herb Soup is a celebration of fresh, wholesome ingredients that come together to create a nourishing and delicious meal. The blend of herbs, avocado, and vibrant greens makes this soup both flavorful and satisfying, while the option to go dairy-free ensures it suits a variety of dietary needs. Whether you enjoy it as a light lunch or a comforting dinner, this soup is sure to leave you feeling refreshed and invigorated. Pair it with a slice of crusty bread or enjoy it on its own for a true taste of green goodness.