Anyone in the mood for some superfoods? Y'all are raising your hands, right? Good. Then you're gonna “super” flip for this delicious soup packed full of green goddess goodness with spinach, broccoli, kale, onions, coconut milk and warming spices! You may already know how good dark greens are for you with their amazing vitamin and mineral content including loads of fiber, folate, iron and calcium.
They also provide the body with vitamins A, C and K that act as antioxidants to boost cell health and stop the production of free radicals to slow the aging process, reverse cell damage, reduce the chances of heart disease, neurological diseases, cancer and lowered immunity. #Boom
It's not easy to stumble across a recipe that's healthy and fits a wide variety of diets, from vegan to ketogenic to paleo, this Green Goddess Soup works across all dinner tables. And with just a handful of common ingredients, you too can become a green goddess!
Dairy-free Green Goddess Soup
- 1 head fresh organic broccoli, chopped into florets (about 3 cups)
- 1 small bunch of organic kale, stripped of the thick stem and roughly chopped (about 5 sprigs)*
- 1 (5 oz.) bag organic baby spinach
- 1 tablespoon coconut or olive oil
- 1 medium sized onion, diced
- 3 fat cloves of garlic, minced
- ½ tsp ground cumin
- ½ tsp paprika
- 6 cups organic vegetable stock
- 2 cups full fat coconut milk
- Salt and pepper to taste
NOTE: Choose organic produce and spices whenever possible to reduce or eliminate the presence of harmful pesticide residue in your food. Always choose organic spinach as it's #2 on the Environmental Working Group's Dirty Dozen list of produce contaminated with pesticides.
*save those leftover veggie ends to make vegetable stock, for the backyard chickens or for the compost bin!
- Wash the broccoli, kale and spinach, and set aside.
- Turn the Instant Pot (IP) on the “Sauté” mode. Add oil, onions, garlic, cumin, paprika, salt and pepper, and sauté for 4 to 5 minutes, until the onions caramelize.
- Turn off “Sauté” function. Add broccoli, kale and vegetable stock. Put the lid on, turn the pressure valve to the “Sealing” position.
- Select the “Pressure Cook” mode and adjust the time, with the “ – / + ” to 5 minutes.
- When Instant Pot beeps, use the “Quick release” way to let release the pressure. Use a thick kitchen towel while releasing the pressure or you might burn yourself from the stream.
- Add the bag of baby spinach to the broccoli and mix it in. The steam will be enough to wilt the spinach.
- Now blend the soup either by using an immersion blender or regular blender. If using a regular blender, be very careful as the content will be hot. Just fill your blender half way, cover the lid with a towel and blend in batches.
- Return the soup to the instant pot. Turn on the “Sauté” mode.
- Add the coconut milk and simmer for 5 minutes. Also check for seasoning and adjust the salt and pepper accordingly.
- Serve hot with a drizzle of thick coconut milk or coconut cream cream, and some sliced nuts for texture (optional)
- There can be a lot of variation with this soup. You can use collard greens or swiss chard instead of kale and spinach, or even substitute cauliflower for broccoli.
- Kids love to choose their own toppings! From gluten-free toasted croutons, toasted walnuts, sliced almonds, nutritional yeast sprinkles and whatever else your children love to put on their food!
- Don't have an Instant Pot? Just saute your onions, garlic and spices in oil in a large pot until caramelized, then add the broccoli, kale and vegetable stock, cover and cook until tender. Add the spinach and wilt. Blend as directed above, add the coconut milk and simmer for 5 minutes. Check for seasoning and serve with a drizzle of coconut milk or cream and sliced nuts. Done!