Green Goddess Soup is a deliciously luscious pureed blend of vegetables including peas, carrots, and zucchini topped with coconut cream, cashews, and microgreens. This vibrant green soup is packed with flavor and nutrients to keep you warm and cozy during the chilly fall and winter months. Enjoy it in a smaller portion as an appetizer or serve it as the main course with some crusty bread. (This recipe is naturally vegan and gluten-free.)
If you’re craving more vegetable soups, try our Roasted Butternut Squash Soup and White Bean Mushroom Soup next!
This green soup recipe is packed with your favorite green veggies. Don’t have a favorite? That’s even more reason to try this! Whether you’re on a new health kick or just need to up your vegetable intake, this vegan green goddess soup recipe is for you!
The vegetables are simmered and then pureed into a tasty soup that’s seasoned to perfection. The silky smooth consistency will have you holding up the bowl to slurp every last drop. It’s super filling without making you feel like you’ve overindulged. So grab a bowl and get ready to enjoy the best green goddess soup!
Reasons This Green Goddess Soup Recipe Works
- Nutritious! This soup is full of wholesome, immunity-boosting ingredients.
- Zero Waste! Green soup is a great way to make use of the produce sitting in your fridge. Throw whatever vegetables you have on hand into this soup. (Check out our list of ingredients and the variations below.)
- Diet-Friendly! This creamy soup may taste indulgent but it’s a great meal to serve nearly everyone. It’s vegan, dairy-free, and gluten-free! Skip the cashews to make it nut-free 🙂
- Perfect for Meal Prep! Make a batch and easily warm up servings throughout the week. This is also great for cold and flu season if you need something soothing and satisfying—it’s great for the immune system!
Ingredients You’ll Need
- Broth: You can use organic store-bought broth or make your own broth from scratch. I used a plant-based vegetable broth. The umami flavor ties together the other ingredients and is an excellent base for this recipe.
- Cooking oil: Use whichever oil you prefer. I suggest extra virgin olive oil or avocado oil.
- Yellow onion: This is the most common ingredient in soup for good reason. It brings a bright, lightly sweet flavor.
- Garlic cloves: Not only does garlic help provide delicious flavor to the broth, but it also contains anti-inflammatory properties that help to reduce pain and sore joints, and anti-bacterial properties that work to kill germs!
- Yukon gold potatoes: Add this for a heartier soup. There is no need to peel the potatoes if you use Yukon gold because the skin is so thin.
- Zucchini: This helps. to make the soup extra creamy.
- Peas: Use the frozen variety. This thickens the soup.
- Raw cashews: The raw cashews are cooked with the vegetables and then blended to help make the soup extra creamy.
- Carrot: Chopped.
- Celery: You’ll only need one celery stalk but can add up to two stalks celery if you like.
- Canned Coconut milk: This is added after the other ingredients have been pureed. It contributes to the creaminess. Use light or full-fat canned coconut milk.
- Seasoning: I use sea salt, Italian seasoning (or dried herb mix), paprika (optional), and black pepper.
How to Make Green Goddess Soup
SAUTÉ AROMATICS. In a large pot or dutch oven over medium-high heat, add cooking oil. Cook the onion, carrots, celery, and garlic for 7 minutes, until softened.
SIMMER. Add remaining ingredients (except coconut milk). Bring to a boil, then reduce the heat to a simmer. Cooked covered for 30 minutes.
PUREE THEN ADD COCONUT MILK. Use an immersion blender or transfer the soup to a heat-proof blender, and blend until smooth. Add the pureed soup back to the pot. Stir in coconut milk.
SEASON & SERVE. Taste and season to adjust, adding more salt, pepper, or paprika as desired. Ladle into bowls, drizzle with extra coconut cream (or dairy-free yogurt) and/or olive oil and finish with a sprinkle of chopped cashew, pine nuts, and microgreens. Enjoy!
Tips To Nail the Recipe
- Change the Texture. If you prefer a chunky green soup, strain some vegetables out of the broth before pureeing. Then add everything back together afterward.
- Divide The Broth. Depending on the size of your blender. You may need to blend the vegetables with as much broth as can fit in the blender. Then, pour the rest of the broth in when you transfer the puree to the pot.
- Don’t Overcook the Vegetables. The vegetables should all be chopped to about the same size for even cooking. Periodically check on the ingredients as they simmer.
- More Veggies: If you need to replace a vegetable or add a bit more for extra nutrients, consider adding shaved brussels sprouts, chopped cauliflower, broccoli florets, kale, or spinach.
- Fresh Herbs: Add thyme, cilantro, or rosemary.
- Spicy: Use crushed red pepper flakes or green bell peppers for a bit of heat. Add cayenne or wasabi for a spicier punch.
- White beans: instead of potatoes, you can use cannellini or garbanzo beans
- Garnish: Sliced ripe avocados would be on theme and would make the soup ultra creamy. Add some on top of your finished soup.
- Want the dairy? This green goddess soup recipe is dairy-free, but you can certainly make it otherwise. Instead of using coconut milk, add heavy cream. The flavor is just as good!
What to Serve with Green Soup
- Gluten-Free Bread: I top each bowl with crunchy Gluten-Free Croutons. This Gluten-Free Garlic Bread would work too!
- Soup and Salad: Pair your soup with our Superfood Salad, Vegan Caesar Salad, or Brussels Sprout Salad.
- Add Protein: Serve green goddess soup as a starter to an entree like Baked Cajun Chicken, Air Fryer Salmon, or Greek Chicken Meatballs.
Storage and Rewarming
Store leftover soup in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months. To defrost, place it in the fridge overnight. When you want to reheat, warm it up over medium-low heat on the stove or in 1-minute intervals in the microwave.
Are soups really healthy?
Soups are a great way to get your daily servings of vegetables, especially this green soup! In general, homemade soups are healthier than store-bought or canned soups, which tend to be high in sodium and filled with additives.
What is green goddess soup?
Green goddess soup is a vegetable-centric soup that contains pureed green vegetables like peas, zucchini, and celery. The recipe is easy to customize by adding your preferred veggies.
What’s the difference between green soup and split pea soup?
The main ingredient in split pea soup is, of course, peas. Although peas are a main ingredient in the green goddess soup recipe, the flavor encompasses a variety of other vegetables. Also, traditional split pea soup includes ham whereas green soup is usually vegan or vegetarian.
I Hope You Enjoy This Green Goddess Soup Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Soup Recipes To Try!
- Cold-Fighting Chicken Soup Recipe
- Ginger Garlic Bok Choy Soup
- Potato Parsnip and Leek Soup
- Wild Rice Mushroom Soup
- Roasted Butternut Squash Soup (Vegan)
- Immunity Boosting Coconut Carrot Lentil Soup
Vegan Green Goddess Soup
- 4 cups Vegetable Broth or broth of choice
- 1 tablespoons Cooking oil of choice
- 1 Yellow onion medium
- 4 Garlic cloves minced
- 2 Yukon gold potatoes medium
- 2 Zucchini large
- 1.5 cup Frozen peas
- 1/4 cup Raw cashews
- 1 Large Carrot chopped
- 1 Large Celery Stalk chopped
- 3/4 cup Coconut milk canned
- 1 teaspoon Sea salt plus more to taste
- 1 teaspoon Italian seasoning or dried herb mix
- 1/2 teaspoon Paprika optional
- 1/2 teaspoon Black pepper
- In a large pot or dutch oven over medium-high heat, add cooking oil. Cook the onion, carrots, celery, and garlic for 7 minutes, until softened.
- Add remaining ingredients (except coconut milk). Bring to a boil, then reduce the heat to a simmer. Cooked covered for 30 minutes.
- Use an immersion blender or transfer the soup to a heat-proof blender, and blend until smooth. Add the pureed soup back to the pot. Stir in coconut milk.
- Taste and season to adjust, adding more salt, pepper, or paprika as desired.
- Ladle into bowls, drizzle with extra coconut cream (or dairy-free yogurt) and/or olive oil and finish with a sprinkle of chopped cashew and microgreens. Enjoy!