Green Goddess Soup (Roasted Vegetable & Greens Blend)
✨ Why This Recipe Works
The silkiest, greenest soup you will ever make: caramelized roasted zucchini, onions, potatoes, broccoli, and sweet roasted garlic blended with fresh spinach, sweet green peas, and rich vegetable broth, finished with coconut milk and basil pesto.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Green Goddess Soup (Roasted Vegetable & Greens Blend) brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 15 minutes of prep and 40 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Sheet-Pan Roasted Vegetables
- 2 medium zucchinis, halved lengthwise and cut into ½-inch half-moons
- 2 large yellow onions, peeled and quartered
- 3 to 4 medium yellow potatoes (Yukon Gold works best), peeled and cut into ½–¾ inch cubes
- 3 cups fresh broccoli florets
- 2 whole heads of garlic, tops sliced off to expose the cloves
- 4 tbsp extra-virgin olive oil
- ½ tsp dried Mediterranean thyme
- ½ tsp sweet paprika
- ½ tsp crushed red chili flakes (adjust to taste)
- 1½ tsp fine sea salt, plus freshly cracked black pepper to taste
For Blending & Emerald Broth
- 1 cup sweet frozen green peas, boiled or blanched for 2 minutes
- 1 large handful fresh baby spinach leaves (about 2 cups packed)
- 3 cups low-sodium vegetable broth (plus an extra ½ to 1 cup as needed for consistency)
- 1 tbsp fresh lemon juice (brightens and elevates the savory roasted flavors)
For Serving & Garnish
- ¼ cup creamy unsweetened coconut milk (or heavy cream), for swirling
- 2 tbsp fresh basil pesto
- Extra crushed red chili flakes and toasted pumpkin seeds (pepitas)
- 4 thick slices of toasted artisan sourdough bread, warm for dunking
👨🍳 Step-by-Step Instructions
Prep the Sheet-Pan Vegetables
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Arrange the sliced zucchini, quartered onions, cubed Yukon Gold potatoes, and broccoli florets across the sheet. Place the two garlic heads (cut-side facing up) in the corners.
Season and Roast to Caramelized Perfection
Drizzle the 4 tablespoons of extra-virgin olive oil generously over all the vegetables and garlic heads. Season evenly with the dried thyme, sweet paprika, red chili flakes, fine sea salt, and freshly cracked black pepper. Roast in the preheated oven for 35 to 45 minutes, stirring the vegetables halfway through, until the potatoes are fork-tender and the broccoli and onions show golden caramelized edges.
Squeeze the Roasted Garlic
Carefully remove the sheet pan from the oven and let cool for 5 minutes. Squeeze the soft, caramelized roasted garlic cloves out of their skins directly into the pitcher of your high-speed blender.
Blend until Silky and Emerald Green
Transfer all the roasted vegetables into the blender along with the blanched green peas, fresh spinach leaves, fresh lemon juice, and 3 cups of vegetable broth. Secure the lid with a vent slightly open to let steam escape, and blend on high for 90 to 120 seconds until ultra-smooth, glossy, and vibrant green. Add more warm broth, a splash at a time, until reaching your desired velvety thickness. Taste and season with additional salt or pepper if needed.
Ladle, Garnish and Dunk
Ladle the steaming emerald soup into warm ceramic bowls. Swirl a spoonful of coconut milk across each bowl, add a dollop of fragrant basil pesto, and finish with a pinch of red chili flakes and toasted pumpkin seeds. Serve immediately with warm, crusty slices of toasted sourdough bread.
🥣 Storing, Freezing & Reheating Soup
Refrigerator: Allow the soup to cool completely, then ladle into airtight glass containers. Refrigerate for up to 3 to 4 days. Soups often taste even richer the next day as the herbs and broth deepen.
Freezing & Reheating: Freeze in portioned containers for up to 3 months. Reheat gently over medium-low heat on the stovetop, adding a small splash of broth or water if the noodles or legumes have absorbed liquid.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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