Immunity-boosting Green Goddess Soup (delish!)Nagi
A feel-good soup packed full of nutrition created to cure winter colds, this creamy green goddess soup is loaded with vegetables and a perfect balance of spices to boost immunity and warm your soul.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 1 leek white part only, or another onion, diced
- 1 medium fennel chopped
- 2 celery stems roughly chopped
- 5 garlic cloves roughly minced
- ¾ teaspoon all spice powder or mixed spice
- ¾ teaspoon cumin powder or coriander
- 1 medium potato peeled and cubed
- 1 head broccoli florets and chopped stalk
- 2 ½ teaspoon cooking or kosher salt
- ¾ teaspoon black pepper
- 1.75 liters water for broth depth
- 1 cup frozen peas
- 5 cups kale leaves chopped (1 small bunch)
- 5 cups baby spinach
- ¾ cup thickened cream
- 2 tablespoon toasted sunflower seeds or croutons or nuts
- cream and/or olive oil for drizzling
Instructions
Instructions
- Heat olive oil in the pressure cooker. Sauté onion, leek, fennel, and celery for 8–10 minutes until soft.
- Add garlic, all spice, and cumin. Stir and cook for 1–2 minutes until fragrant.
- Add potato and broccoli. Stir and cook a couple more minutes.
- Add water, seal lid, bring to pressure, then reduce heat and cook 4 minutes under pressure.
- Quick-release pressure. Use an immersion blender or regular blender to blend until smooth.
- Stir in spinach, kale, peas, and cream. Mix well, season, and garnish with cream or olive oil and sunflower seeds.
Notes
For a fully vegan version of this soup, swap the cream with your favorite plant-based alternative. To freeze, let it cool and portion into airtight containers, leaving space for expansion.