


Green Goddess Soup
This delicious soup is easy, quick and super nutritious; the perfect way to make the most of seasonal vegetables.
Lilly Higgins
Lilly Higgins
Recipe - SuperValu Online

Green Goddess Soup
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
700ml Dr. Coy's Organic Vegetable Bouillon stock
120ml canned SuperValu coconut milk
120g cauliflower florets
120g broccoli florets
1 small leek, chopped
1/2 large onion, sliced
2 tbsp olive oil
2 tbsp nutritional yeast
Sea salt
Pepper
2 garlic cloves
1 handful parsley
1 handful coriander
2 tbsp choppedSuperValu basil
3 handfuls spinach
Pinch red chilli flakes
2 tbsp lemon juice
Directions
Ingredients
- 700ml Dr. Coy's Organic Vegetable Bouillon stock
- 120ml canned SuperValu coconut milk
- 120g cauliflower florets
- 120g broccoli florets
- 1 small leek, chopped
- ½ large onion, sliced
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- Sea salt and pepper
- 2 garlic cloves
- 2 tbsp lemon juice
- 1 handful parsley
- 1 handful coriander
- 2 tbsp chopped SuperValu basil
- 3 handfuls spinach
- Pinch red chilli flakes
Method
- Preheat the oven to 200°C. Line a baking tray with parchment paper.
- Toss the cauliflower, broccoli, leek, and onion with olive oil and season with salt and pepper. Bake for 25–35 minutes until tender, stirring halfway through.
- Transfer the roasted vegetables to a large blender. Add the remaining ingredients and blend until smooth, creamy, and thick.
- If desired, add more coconut milk for a smoother texture.
- Pour the soup into a pan and gently heat before serving. Drizzle with coconut milk and garnish with fresh herbs.
15 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Knorr Vegetable Stock 4 Pots (112 g)
2 for €3.50
€2.79€24.91/kg
SuperValu Coconut Milk (400 ml)
€0.95€2.38/l
SuperValu Cauliflower (600 g)
€0.69€1.15/kg
SuperValu Broccoli (500 g)
€0.69€1.38/kg
SuperValu Leeks (500 g)
€1.79€3.58/kg
Supervalu Onions Net (750 g)
€0.99€1.32/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
Marigold Engevita Protein & Fibre Unfortified Nutritional Yeast (100 g)
€3.99€39.90/kg
SuperValu Sea Salt (250 g)
€1.99€7.96/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Loose Garlic (1 Piece)
€0.39
SuperValu Fresh Parsley (40 g)
€1.19€29.75/kg
SuperValu Growing Coriander (1 Piece)
€1.69
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
SuperValu Spinach (90 g)
€1.00€11.11/kg
Funky Soul Chilli Flakes (26 g)
€0.75€28.85/kg
Homecook Lemon Juice (200 ml)
€1.29€6.45/l
Recipe
Ingredients
- 700ml Dr. Coy's Organic Vegetable Bouillon stock
- 120ml canned SuperValu coconut milk
- 120g cauliflower florets
- 120g broccoli florets
- 1 small leek, chopped
- ½ large onion, sliced
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- Sea salt and pepper
- 2 garlic cloves
- 2 tbsp lemon juice
- 1 handful parsley
- 1 handful coriander
- 2 tbsp chopped SuperValu basil
- 3 handfuls spinach
- Pinch red chilli flakes
Method
- Preheat the oven to 200°C. Line a baking tray with parchment paper.
- Toss the cauliflower, broccoli, leek, and onion with olive oil and season with salt and pepper. Bake for 25–35 minutes until tender, stirring halfway through.
- Transfer the roasted vegetables to a large blender. Add the remaining ingredients and blend until smooth, creamy, and thick.
- If desired, add more coconut milk for a smoother texture.
- Pour the soup into a pan and gently heat before serving. Drizzle with coconut milk and garnish with fresh herbs.