Creamy Green Goddess Broccoli Soup

I’ve never been this excited about green soup. This creamy green goddess broccoli soup is the definition of warm and nourishing. It’s made with broccoli, cauliflower (creaminess king), kale, cilantro, and dill! It has the light herby flavors, but if you know me, you could guess it also has a substantial dose of warm spices. Serve it with hazelnuts, za’atar, stir fried broccoli, and sourdough for an ideal plant-based dinner!

I really surprised myself while making this recipe. I went into it thinking it’d be a nice dish to practice my flatlay photography, but it turned out SO good that obviously I have to share the recipe. It’s great for meal prep since it makes a ton of soup from not too many ingredients. Along with some basics that you probably have, you’ll just need some cauliflower, broccoli, kale, and herbs! I used cilantro and dill, but feel free to use parsley or basil too.

Tips for making this green goddess broccoli soup

Overcooking isn’t a problem. In fact, the softer the vegetables get, the easier it will be to blend them.

Usually when a recipe calls for cashews, you process pre-soaked cashews. In this recipe, I just added cashews with the vegetables so they had time to simmer in the water before I blended the entire pot of soup. The cashews add a nice creaminess to this, but I would expect the cauliflower alone to make this soup creamy. So if you don’t want to add cashews, it’s probably fine!

Use a large blender for blending the soup (or an immersion blender if you have one!). Be careful not to trap too much steam in while blending. You probably won’t need your super any creamier than it naturally is, but if you do, blend in some coconut milk!

Top with whatever you want or absolutely nothing, but here’s what you see in the photo: hazelnuts, za’atar, tofu halloumi, dill, coconut cream, and broccoli stir fried with coco aminos!

Creamy Green Goddess Broccoli Soup

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Cook Time 30 mins

Ingredients
  

  • 1 tbsp olive oil
  • ½ an onion, chopped
  • 4 garlic cloves
  • ½ tsp red chili flakes
  • 1 tsp curry powder
  • 1 medium head of broccoli, cut into florets
  • 1 medium head of cauliflower, cut into florets
  • 1 cup of kale, chopped
  • ½ cup cashews
  • 5 cups water
  • ½ cup cilantro
  • ¼ cup dill
  • salt and pepper to taste
  • lemon juice to taste

Instructions
 

  • Heat olive oil in a large soup pot. Add onion and garlic and cook for a few minutes until onions is translucent. Add red chili flakes and curry powder. Cook for 30 seconds before adding broccoli, cauliflowers and cashews. Cook for about 5 minutes before adding the kale.
  • Once the veggies are softened but still have a bit of a crunch tot hem, add water. Bring the contents of the pot to a boil, reduce heat to low, and simmer for about 10 minutes.
  • Once the veggies are cooked, take the pot off the heat. Blend with cilantro, dill, salt, pepper, and lemon juice. If you want it creamier than it already is, feel free to add some coconut milk. Top it off with hazelnuts, za'atar, tofu halloumi (recipe linked here), stir fried broccoli, coconut cream, and all the herbs!

For more comforting soups or curries, check out…

Spicy Red Lentil Curry

4 comments

  • This soup not only looks but also sounds delicious 🤤 my son unfortunately is allergic to cashews so I don’t bring them into my home. Do you have any suggestions for a substitute?

  • Haha, agreed, it’s packed with only powerful plant-based ingredients!

  • Wow this soup would certainly make me feel like a goddess! I love all the happy green veggies. I’m excited to try this!

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