Green Goddess Soup

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green goddess soup - cauldron to serve
double double toil & trouble

When you decide to have friends over to discuss their favorite villains (in costume, if desired), and want to have a menu to match, it’s nice to have something healthy and delicious and stunningly green.

Everyone will wonder what your magic ingredients are, especially if you have a friend dressed as Maleficent to stir the “cauldron” and make it look especially sinister.

Then serve with beet burgers that look suspiciously similar to rare beef but contain zero meat. (Because my version of an evil plot involves unexpectedly healthy and delicious vegetarian food? )

Technically a springtime soup, what with all the asparagus and watercress and spinach in it. But if you don’t mind paying a bit more for out of season veggies, it’s delicious anytime and pretty easy to put together.

Green Goddess Soup

  • Servings: 8
  • Difficulty: medium (multiple steps, possibly messy with blender)
  • Print

  • 2 Tbsp. unsalted butter
  • ½ cup yellow onion, peeled and chopped
  • ½ stalk celery, chopped
  • 3 cloves garlic, chopped
  • 20 spears asparagus, bottom ends removed
  • 1 bunch watercress leaves
  • 5 oz. raw spinach
  • 8 cups vegetable stock
  • 1 pinch kosher salt
  1. Heat butter in a medium sauté pan over low heat. Add onions, celery, and garlic. Sauté until the vegetables have softened, about 5-10 minutes. (Make sure they do not burn.)
  2. Combine the sautéed vegetables, asparagus, watercress, spinach, and stock in a large soup pot or Dutch oven. Cover, and cook over medium heat for 1 hour.
  3. Carefully ladle the soup into a blender or food processor, in batches if necessary, and puree until smooth. Add salt and pepper to taste, then serve.
  • Slow cooker instructions: Place sautéed vegetables and the rest of the ingredients (except salt and pepper) in a slow cooker set to low heat, and cook 3-6 hours. Puree and season as described.

green goddess soup

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