Green Goddess Soup: Protein-Rich Vegan Soup For Dinner!

Name: Green Goddess Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Vegan, Healthy
Ingredients: 1/4 cup Extra Virgin Olive Oil; 4 cloves Garlic, sliced; 1 Red Onion, chopped; 1 small Carrot, chopped; 2 tablespoons Rice Vinegar; 1 medium Zucchini, diced; 1 small head Broccoli, sliced; 1 cup Frozen Peas; 1 cup cooked or Canned Chickpeas; 1 teaspoon Salt; ½ teaspoon Pepper; 2 cups Vegetable Stock; 1 cup Coconut Milk; Handful of Spinach (or Kale); Handful of Cilantro; 1 tablespoon Lemon Juice

Introduction

Green Goddess Soup is a simple, wholesome meal packed with a variety of nutrient-rich ingredients. Chickpeas add a good source of plant-based protein, while zucchini, broccoli, and peas contribute fiber and essential vitamins. Coconut milk brings a creamy texture without the need for dairy, making this soup both comforting and easy to digest. The combination of fresh vegetables, a light seasoning of salt and pepper, and a hint of lemon juice creates a balanced flavor that’s mild yet satisfying.

The cooking process is straightforward and requires minimal effort. The vegetables are first sautéed in olive oil to enhance their natural flavors before being simmered in vegetable stock until tender. A handful of spinach or kale is added at the end to retain its bright color and nutritional value. Once everything is cooked, the mixture is blended until smooth, resulting in a creamy soup with a velvety texture. The addition of lemon juice helps brighten the flavors, making it a well-rounded dish that’s both nourishing and refreshing.

This soup is naturally gluten-free, nut-free, and soy-free, making it suitable for a variety of dietary needs. It’s also highly adaptable—other vegetables like cauliflower, bell peppers, or sweet potatoes can be added or swapped based on availability and preference. If you prefer a chunkier texture, you can blend only a portion of the soup instead of pureeing the entire batch. Chickpeas can also be substituted with other legumes like white beans or lentils for a different flavor profile.

Storage is simple, making this a great meal-prep option. The soup can be refrigerated in an airtight container for up to four days and reheated on the stovetop over low heat, with a splash of water or broth if needed. It also freezes well for up to two months. To serve, a drizzle of coconut milk, a sprinkle of chili flakes, sesame seeds, or fresh herbs can be added for extra flavor and texture.

With minimal prep and a relatively short cooking time, this soup is perfect for busy days when you need a nourishing meal without much effort. It’s light yet satisfying and can be enjoyed on its own or paired with bread or rice for a heartier option. Whether made for a quick lunch, a simple dinner, or as part of meal prep for the week, this blended vegetable soup is an easy and practical choice.

Recipe Video

Ingredients

1/4 cup Extra Virgin Olive Oil
4 cloves Garlic, sliced
1 Red Onion, chopped
1 small Carrot, chopped
2 tablespoons Rice Vinegar
1 medium Zucchini, diced
1 small head Broccoli, sliced
1 cup Frozen Peas
1 cup cooked or Canned Chickpeas
1 teaspoon Salt
½ teaspoon Pepper
2 cups Vegetable Stock
1 cup Coconut Milk
Handful of Spinach (or use Kale)
Handful of Cilantro
1 tablespoon Lemon Juice
Coconut Milk, to garnish
Extra Virgin Olive Oil, to garnish
Mint Leaves, to garnish
Sesame Seeds, to garnish
Chili Flakes, to garnish

Instructions

Heat Oil: Set a large pan over medium heat and add ¼ cup extra virgin olive oil.
Sauté Aromatics: Once hot, add 4 cloves sliced garlic, 1 chopped red onion, and 1 chopped small carrot. Stir-sauté for 2 to 3 minutes.
Deglaze Pan: Add 2 tablespoons rice vinegar and stir-cook for 1 minute.
Add Vegetables & Chickpeas: Stir in 1 diced medium zucchini, 1 small head of sliced broccoli, 1 cup frozen peas, and 1 cup cooked or canned chickpeas.
Season & Simmer: Add 1 teaspoon salt, ½ teaspoon pepper, and 2 cups vegetable stock. Mix well and bring to a simmer. Cover the pan and let it cook for 10 to 12 minutes, or until the vegetables are tender.
Add Coconut Milk & Greens: Remove the cover and add 1 cup coconut milk, a handful of spinach (or kale), a handful of cilantro, and 1 tablespoon lemon juice. Stir and cook for 2 minutes, or until the greens are wilted.
Cool & Blend: Turn off the heat and let the soup cool for 8 to 10 minutes. Then, transfer to a blender and blend until creamy.
Garnish & Serve: Pour into serving bowls and garnish with a drizzle of coconut milk, extra virgin olive oil, fresh mint leaves, sesame seeds, and chili flakes. Enjoy!

Recipe Notes

Coconut Milk Substitute: Use cashew cream or oat milk for a lower-fat option.
Blender Safety: Let the soup cool slightly before blending to prevent splattering.
Vegetable Variations: Swap zucchini or broccoli with cauliflower, bell peppers, or green beans.
Chickpea Alternatives: White beans or lentils can be used instead.
Stock Selection: Choose low-sodium vegetable stock to control salt levels.
For a Chunkier Texture: Blend only half the soup and mix it back in.
Serving Suggestions: Pair with crusty bread or rice for a fuller meal.
Storage Tips: Keeps in the fridge for up to 4 days; freezes well for 2 months.
Lemon Juice Addition: Add at the end of cooking to preserve its fresh flavor.
Garnish Variations: Try toasted nuts, nutritional yeast, or a drizzle of chili oil.