Green Goddess Soup

March 30, 2018

Spring has officially sprung in the northern hemisphere.

The trees are starting to leaf out with those gorgeous bright baby green leaves. Flowers are starting to poke through the dry, warmth-starved earth. And the birds are chirping outside my window as I type this.

It’s still not full spring yet, though.

There are plenty of chilly grey days still mixed in with the warm sunny ones.

This is my very favorite soup to welcome spring. It’s lighter than the winter soups because it’s packed full of bright spring greens. And it’s got a kick thanks to loads of spring onions (or garlic scapes, if you can find them) and a little bit of curry.

I make this soup at least once a week in early spring because it’s a great way to use up extra greens, as well as the green veggies that flourish this time of year and also to make use of the many bunches of spring onions you’ll start seeing at the farmer’s markets.

Plus, it’s incredibly easy to make and takes very little time to cook.


I also pair this with the Cashew Sour Cream you might have seen in the Heartbeet Soup and which you’ll also see in an upcoming wrap recipe. If you don’t want to make your own sour cream, any vegan (or non-vegan) sour cream will be just fine.

Green Goddess Soup

Serves 4


1 Tbs coconut oil

2 bunches of spring onions or garlic scapes or a combo of the 2, chopped (use white and green parts)

2-3 cloves of garlic, minced

1 tsp curry (more if you really like spice)

4 cups potatoes, scrubbed and chopped into 1/2 inch pieces

4 cups greens (I use everything from spinach to kale to carrot greens to beet greens. any greens are fair game here)

1 or 2 cups of any random, extra green veggies you might have lying around like broccoli or asparagus

a handful of parsley

5 cups of veggie broth

1 Tbs of lemon juice

salt, pepper to taste

For the Cashew Cream:

1 Cup Soaked Cashews (at least 2hrs, but you can speed up the process with hot water if you have less time)

1/2 cup water

1 Tbs lemon juice

1 tsp apple cider vinegar

a dash of salt



Heat the oil in a large soup pot. Add in the spring onions and garlic. Cook until the onions are soft/translucent. Add in the potatoes and curry, stirring well to thoroughly combine the onions and potatoes. Add in the veggie broth and bring to a boil. Then cover and reduce heat, cooking until the potatoes are soft.

Once the potatoes are soft, add in all of the greens and fold them into the broth so they can wilt (about 5 minutes or so).

Remove from heat and let cool. Once the soup is less blazing hot, add lemon juice, salt, and pepper, and blend in a high speed blender.

While the soup is cooking, make your cashew cream.

Place all ingredients in a high speed blender. Blend until thick and smooth. Put in the fridge until you’re ready to eat so it can thicken up.

Once you’re ready to eat, ladle the soup into bowls, adding a good dollop of the cashew cream. You’ll feel like you’re eating spicy liquid sunshine.

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