Easy Green Goddess Soup
Ingredients
- generous drizzle of olive oil
- 1 small onion
- 4 cloves minced garlic
- 12 oz leeks (about 3 leeks)
- 14 oz russet potato (2-3 small potatoes)
- 8 oz zucchini (1 zucchini)
- 8 oz peas
- 8 oz broccoli
- 6 cups vegetable broth
- 5 oz spinach
- 1 oz dill (1 handful)
- 1 can coconut milk
- juice of 2 lemons
- 2 tbsp grated ginger
- 2 tsp salt (or to taste)
- 1 tsp pepper
Preparation
Wash and chop your veggies, onion, and garlic.
In a large pot over medium heat, drizzle the olive oil, then add the onion and garlic and cook until the onions turn translucent.
Add the leeks, potatoes, zucchini, peas, broccoli, salt and pepper, and vegetable broth. Stir, cover, and cook until the veggies are fork tender.
Reduce the heat to low, add the spinach, dill, coconut milk, lemon juice, and ginger. Once the spinach has wilted, blend the soup until creamy and smooth using a food processor or immersion blender.
Serve in bowls and enjoy.
Tips
Top the soup with vegan cream, olive oil, chili oil, extra lemon, and serve with crusty bread.
