Green Goddess Soup requires only 10 ingredients and is the perfect cozy, weeknight soup. Zucchini, peas, kale and pistachios are blended to create that vibrant green color and are the base of this super healthy vegetarian soup. Eggs and Parmesan are the secret ingredients to making this soup ultra rich and delicious!
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If you’re currently looking out your window and see snow, then this recipe is just begging to be made! Green Goddess Soup is is perfect for those lazy winter nights when you want something to warm you up with little effort in the kitchen. My favorite part about this recipe is that it doubles as a pasta sauce. All you need is a little pasta water to thin it out, and you’ve got yourself a creamy blended vegetable sauce.
Ingredients for Green Goddess Soup
Have you ever seen a soup more green than this one? I certainly haven’t! This soup is not only packed with nutrients but tons of flavor too! I love minimalist recipes that pack a punch with flavor, and this soup delivers. The eggs and Parmesan add some richness to the soup and give it that boost of extra flavor. The addition of pasta and pesto make this soup a one of a kind Italian delight!
- yellow onion
- zucchinis
- garlic cloves
- kale
- frozen peas
- shelled pistachios
- vegetable broth
- Parmesan cheese
- eggs
- dried small pasta – like Ditalini.
Here’s what else you’ll need:
- large pot or Dutch oven
- cutting board and knife
- blender
- stirring spoon
- whisk
- measuring cups and spoons
How to Make Green Goddess Soup
Blended soups are my absolute favorite and for one reason only – they’re SO easy to make! Your blender is your best friend when it comes to making this soup and will do majority of the work for you. So sit back, relax and enjoy this simple and delicious recipe! Here’s the breakdown of steps:
- Cook the pasta
- Cook the vegetables
- Add the liquid
- Blend the soup
- Thicken the soup
- Serve and enjoy
More Vegetarian Recipes
- Eggplant Parmesan Polenta Stacks
- Cheesy Cauliflower Carrot Chickpea Rice Bake
- Creamy Spicy Gochujang Vodka Noodles
- Herby Braised Beans with Burst Tomatoes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Vegan Tahini Caesar with Chickpeas and Crispy Kale
View all vegetarian recipes here
Please let me know how your Green Goddess Soup turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
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Green Goddess Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Green Goddess Soup requires only 10 ingredients and is the perfect cozy, weeknight soup. Zucchini, peas, kale and pistachios are blended to create that vibrant green color and are the base of this super healthy vegetarian soup. Eggs and Parmesan are the secret ingredients to making this soup ultra rich and delicious!
Ingredients
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 2 zucchinis, roughly chopped
- 4 garlic cloves
- 1 bunch of kale
- 2 cups frozen peas
- 1 cup shelled pistachios
- 4 cups vegetable broth, divided
- 2 cups grated Parmesan cheese, divided
- 4 large eggs
- 1/2 lb dried pasta, like Ditalini
Optional Garnish
- pesto
- olive oil
- Parmesan cheese
Instructions
- Cook the pasta: Cook the pasta according to the box instructions while making the soup.
- Cook the vegetables: Heat the olive oil in a large pot over medium-high heat. Once hot, add the onion, zucchini, and garlic and cook for about 8 minutes until the vegetables begin to soften and brown. Next add the kale, peas, and pistachios then season with salt and pepper to taste. Give everything a good stir.
- Add the liquid: Pour 2 cups of broth into the pot and bring the mixture to a boil. Cook the vegetables until most of the liquid has evaporated, about 5 minutes.
- Blend the soup: Transfer the cooked vegetables to a blender with the remaining 2 cups of broth and 1 cup of Parmesan cheese. Blend until smooth and creamy.
- Thicken the soup: Pour the blended soup back into the pot over low heat. Meanwhile, combine the remaining 1 cup Parmesan cheese and eggs in a small mixing bowl and whisk well. Temper the egg mixture by pouring a spoonful of the warm soup into the egg mixture then mix to combine. Transfer the egg mixture to the pot of soup and cook on low heat for 5 minutes, stirring well.
- Serve and enjoy: Add most of the cooked pasta to the soup (reserve some for garnish). Serve the soup in a bowl topped with a spoonful of pasta, a drizzle of pesto and olive oil, and a sprinkle of Parmesan cheese. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Calories: 578
- Sugar: 9g
- Sodium: 827mg
- Fat: 27g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 158mg
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