Green Goddess SoupGreen Goddess Soup
Green Goddess Soup
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
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Recipe - Kells - O'Brien's
A soup with a vibrant green colour, made with broccoli and cauliflower
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

  1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
  2. 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.
  3. Transfer the roasted vegetables to a large blender. Add the remaining ingredients and blend until smooth, creamy, and thick.
  4. If desired, add more coconut milk for a smoother texture.
  5. 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
700ml Dr. Coy's Organic Vegetable Bouillon stock
Knorr Vegetable Stock 4 Pots (112 g)
Knorr Vegetable Stock 4 Pots (112 g)
2 for €3.50
€2.79€24.91/kg
120ml canned SuperValu coconut milk
SuperValu Coconut Milk (400 ml)
SuperValu Coconut Milk (400 ml)
€0.95€2.38/l
120g cauliflower florets
SuperValu Cauliflower (600 g)
SuperValu Cauliflower (600 g)
€0.69€1.15/kg
120g broccoli florets
SuperValu Broccoli (500 g)
SuperValu Broccoli (500 g)
€0.69€1.38/kg
1 small leek, chopped
SuperValu Leeks (500 g)
SuperValu Leeks (500 g)
€1.79€3.58/kg
1/2 large onion, sliced
Supervalu Onions Net (750 g)
Supervalu Onions Net (750 g)
€0.99€1.32/kg
2 tbsp olive oil
SuperValu Extra Virgin Olive Oil (250 ml)
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
2 tbsp nutritional yeast
Caputo Dried Yeast (100 g)
Caputo Dried Yeast (100 g)
€2.95€29.50/kg
Sea salt
SuperValu Sea Salt (250 g)
SuperValu Sea Salt (250 g)
€1.99€7.96/kg
Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
2 garlic cloves
SuperValu Loose Garlic (1 Piece)
SuperValu Loose Garlic (1 Piece)
€0.39
1 handful parsley
Not Available
1 handful coriander
SuperValu Growing Coriander  (1 Piece)
SuperValu Growing Coriander (1 Piece)
€1.69
2 tbsp choppedSuperValu basil
Not Available
3 handfuls spinach
SuperValu Baby Spinach (200 g)
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
Pinch red chilli flakes
Funky Soul Chilli Flakes (26 g)
Funky Soul Chilli Flakes (26 g)
€0.75€28.85/kg
2 tbsp lemon juice
Homecook Lemon Juice (200 ml)
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

  1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
  2. 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.
  3. Transfer the roasted vegetables to a large blender. Add the remaining ingredients and blend until smooth, creamy, and thick.
  4. If desired, add more coconut milk for a smoother texture.
  5. Pour the soup into a pan and gently heat before serving. Drizzle with coconut milk and garnish with fresh herbs.