Green Goddess Herb Soup {Gluten & Dairy Free}
Following on from last week, while the weather is still cool and soup is on everyone's minds, we thought it be a good time to throw in a green goddess soup full of nutritious weekly box staples + a few pantry items. This soup, like many others, is full of glorious good things for your body especially in the depths of winter. We hope you love it and if you do make it, don't forget to let us know in the comment section below. This recipe makes enough for 4 people.
SOUP BASE:
- 2 tbsp Olive Oil
- 1-2 onions, diced
- 4 cups Vegetable Stock
- 2 cups Broccoli Florets
- 2 cups Baby Spinach
- 1 cup Parsley Leaves, stems removed
- 1/2 cup Basil Leaves
- 1 Whole Avocado, diced
- Salt & Pepper to taste
ROASTED CHICKPEAS:
- 1 can Chickpeas, drained and patted dry
- 1 tbsp Olive Oil
- Generous Flake Salt and Pepper
FOR SERVING:
- 1 cup Greek Yogurt
- or 1 cup Coconut Cream + 1 tbsp Lemon Juice for Dairy Free
METHOD:
- Heat oven to 180 degrees.
- Arrange chickpeas on baking tray, drizzle with olive oil and season with salt and pepper.
- Bake for 10-15 minutes until golden and chickpeas split open.
- Meanwhile, in a medium soup pot, saute diced onions in olive oil over low heat until softened.
- Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender.
- Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.
- Transfer soup to a blender and add the diced avocado. Puree until smooth. *You may have to work in two batches.
- Return to the pot.
- For dairy free version serve with coconut yoghurt for a creamy soup, or if dairy is your thing, top it with yoghurt or feel free to leave those out completely and enjoy as is.