Green Goddess Herb Soup (Gluten-Free, Low-Carb, Dairy-Free Option)
Try this Green Goddess Herb Soup recipe, or contribute your own.
Try this Green Goddess Herb Soup recipe, or contribute your own.
- salt & pepper to taste
- 1 tbsp olive oil
- 2 tbsp olive oil
- 2 cups baby spinach
- 2 cups broccoli florets
- 1 cup greek yogurt
- 3 shallots, diced
- 4 cups vegetable stock
- 1 cup parsley leaves stems removed
- 1/2 cup basil leaves
- 1 whole avocado diced
- 1 can chickpeas drained and patted dry
- generous flake salt and pepper
- or 1 cup coconut cream + 1 tbsp lemon juice for da
- Carbohydrate 22.127168019048 g
- Cholesterol 0.1225 mg
- Fat 2.52576900094961 g
- Fiber 3.03327991538591 g
- Protein 3.6576345003053 g
- Saturated Fat 0.346256200133478 g
- Serving Size 1 1 cup (1252g)
- Sodium 4593.71675575493 mg
- Sugar 19.0938881036621 g
- Trans Fat 0.358351900048085 g
- Calories 116 calories
Step-by-step
- In a medium soup pot, saute diced shallots in 2 tbsp olive oil over low heat until softened.
- Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender.
- Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.
- Transfer soup to a blender and add the diced avocado. Puree until smooth. *You may have to work in two batches.
- Return to the pot and stir in greek yogurt. Season with salt and pepper and serve.
- The Greek Yogurt or Coconut Cream with Lemon Juice should be added AFTER the soup is blendedORIf you plan to freeze the soup or intend to have leftovers, omit greek yogurt and add just before serving. One good scoop per bowl is perfect!
- Heat oven to 400 degrees.
- Arranged the chickpeas on a baking sheet and drizzle with oil, salt and pepper.
- Bake for 10-15 minutes or until the chickpeas split open.
The Role of Avocado
Avocado does the heaviest structural lifting in this recipe. Raw plant purees often separate quickly into watery layers. Blending diced avocado directly into the warm broth introduces emulsified fats that bind the free water. This creates an opaque, velvety body without requiring heavy roux or starches. Add the avocado only after the shallots and broccoli have cooked.
Thermal Blending Safety
Pureeing hot liquids requires caution because steam expansion blows lids off blenders. Work in two separate batches if your container lacks adequate venting space. Remove the center feed cap and cover the opening with a folded kitchen towel to vent steam safely. Process on high speed until completely smooth to break down fibrous basil and parsley veins.
Texture and Toppings
Roasting drained chickpeas at 400 degrees Fahrenheit for 10 to 15 minutes provides contrasting crunch. Watch for the chickpeas to split open as a visual cue of doneness. Stir Greek yogurt or coconut cream into the pot only after blending finishes. High heat curdles dairy proteins, so hold the yogurt until the soup cools slightly if freezing leftovers.
