# Green Goddess Soup

A creamy, vibrant green vegetable soup made by roasting zucchini, onions, potatoes, broccoli, and garlic before blending them with peas, spinach, and broth.

- Servings: 4 servings
- Cuisine: Italian
- Category: Soup
- Diet: vegetarian, vegan, dairy-free
- Language: en

## Ingredients

- 2 whole zucchini, halved lengthwise
- 2 whole onion, quartered
- 3–4 whole yellow potato, cut into 1/2–3/4 inch pieces
- 3 cup broccoli florets
- 2 head garlic, tops cut off
- 4 tbsp olive oil
- 0.5 tsp dried thyme
- 0.5 tsp paprika
- 0.5 tsp chilli flakes
- to taste salt (optional)
- to taste pepper (optional)
- 1 cup frozen peas, boiled
- 1 handful spinach
- 3 cup vegetable broth
- for garnish coconut milk (optional)
- for garnish pesto (optional)
- for garnish red pepper flakes (optional)
- for serving sourdough (optional)

## Instructions

1. Add zucchini, onions, potatoes, broccoli and garlic to a parchment lined baking sheet. Drizzle with olive oil and season with thyme, paprika, chilli flakes, salt and pepper.
2. Roast at 400°F until tender and golden, stirring halfway through.
3. Add the roasted veggies (squeeze the garlic out of its skin) to a blender with the peas, spinach and 3 cups of vegetable broth. Blend until smooth, adding more broth to reach your desired consistency.
4. Top with coconut milk, pesto, and red pepper flakes and serve with a slice of sourdough.

## Equipment

- baking sheet
- parchment paper
- blender

## Source

- Original video: https://www.instagram.com/reel/DelHAFugQmc/
- Creator: sophie chelin
- Recipe page: https://www.cliprecipe.com/recipe/eb3c0acc-5cdc-442a-8535-42667f73ed7d
- Extracted: 2026-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt