Rejuvenating Green Goddess Soup









  • 1 TBSP virgin olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, thinly chopped or crushed
  • 1 small knob of fresh ginger, thinly cut
  • 1 tsp of cumin seeds
  • 1 tsp of turmeric
  • 2 leeks, trimmed and cut into rings
  • 3 stalks of celery
  • 1 sweet potato, peeled and cut into little cubes
  • 1 head of broccoli, washed and cut into florets
  • 1 head of kale, washed and roughly chopped or ripped
  • 3-4 cups of good-quality vegetable stock (depending on how thick you like your soup)
  • Optional: ½ cup of full fat good-quality (preservative-and additive-free) coconut milk
  • 1 lemon, freshly juiced
  • Good quality black pepper to taste
  • Optional: sprinkle with roasted pepita seeds



  1. In a large pot heat the olive oil and sauté onion, ginger, garlic and spices over medium to low heat, stirring frequently to avoid spices from burning.
  2. Add leek, celery, sweet potato, broccoli and kale and saute for another 5 minutes. Tip: add a little bit of filtered water (1-2 TBSP) if spices are getting too hot.
  3. Add your vegetable stock and bring to the boil.
  4. Simmer until all your vegetables are cooked (about 25 minutes).
  5. Stir in your coconut milk, if using, lemon juice and pepper and blend your soup until all creamy.
  6. Sprinkle with roasted pepita seeds if you wish.



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