You'll discover that making a Vegan Green Goddess Soup isn't just about combining ingredients; it's about creating layers of flavor that transform simple vegetables into something extraordinary. This modern twist on a classic dressing-turned-soup brings together the earthiness of Brussels sprouts, the creaminess of cashews, and the brightness of fresh herbs. Before diving into the recipe, understanding its origins will help you appreciate how this nourishing dish evolved from a California kitchen experiment to a beloved vegan staple.
Key Takeaways
- Fresh herbs, garlic, and onions create a flavorful base while keeping the soup completely plant-based.
- Soaked cashews blend into a creamy consistency, replacing traditional dairy without sacrificing richness.
- Brussels sprouts and celery add depth and nutritional value while enhancing the signature green color.
- Choose between quick Instant Pot cooking or traditional stovetop simmering for optimal flavor development.
- Optional coconut milk adds extra creaminess while fresh spinach boosts nutrients and intensifies the vibrant green hue.
History
While today's vegan Green Goddess Soup represents a modern twist on classic flavors, its roots trace back to the 1920s Palace Hotel in San Francisco. The original dressing, named after a popular play starring George Arliss, featured mayonnaise, sour cream, and anchovies as key ingredients.
You'll find that modern interpretations have evolved significantly since those early days. As plant-based diets gained momentum in recent decades, innovative cooks transformed the classic dressing into vibrant, health-conscious dishes.
The vegan soup version emerged as part of this evolution, replacing dairy and fish with fresh herbs and green vegetables.
This contemporary adaptation showcases how traditional recipes can adapt to modern dietary preferences while maintaining their essence of bright, fresh flavors.
Recipe{ing}
A vibrant and nourishing Vegan Green Goddess Soup that combines the earthiness of root vegetables with the freshness of green herbs and leafy vegetables. This creamy, nutrient-packed soup delivers a perfect balance of flavors while remaining completely plant-based, thanks to its cashew-based cream and thoughtfully selected ingredients.
This recipe transforms humble vegetables into a luxurious soup that's both healthy and satisfying. The combination of Brussels sprouts and cauliflower provides a robust foundation, while fresh herbs like parsley, basil, and mint add bright, complex notes. The addition of blended cashews creates a silky texture that makes this soup feel indulgent despite its wholesome nature.
Ingredients:
- 1 large onion, diced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup raw cashews, soaked
- 2 cups Brussels sprouts, halved
- 1 head cauliflower, chopped
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 cup fresh parsley
- 1/2 cup fresh basil
- 1/4 cup fresh mint
- 1 cup coconut milk (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
To prepare the soup, begin by sautéing onions, celery, and garlic in olive oil until softened. Add Brussels sprouts and cauliflower, cooking for an additional 5 minutes. Pour in vegetable broth and bring to a simmer.
Meanwhile, blend the soaked cashews with a cup of water until smooth. Add the cashew cream to the soup along with fresh herbs and spinach. If using an Instant Pot, seal and cook on high pressure for 4-5 minutes; otherwise, simmer on the stovetop for 20-25 minutes.
Once cooked, blend until smooth, stir in optional coconut milk, and season with salt and pepper. For best results, soak the cashews for at least 4 hours or overnight to ensure the creamiest texture.
The soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. To adjust the consistency, add more vegetable broth or coconut milk until reaching desired thickness. For added texture, reserve some roasted vegetables before blending and use them as a garnish along with fresh herbs.
Final Thoughts
Since trying this Vegan Green Goddess Soup recipe, you'll discover it's more than just another vegetable soup. The blend of Brussels sprouts and cauliflower creates a surprisingly rich, creamy texture that will satisfy both vegans and non-vegans alike.
At only 282 calories per serving, you're getting exceptional nutritional value without sacrificing flavor.
Don't hesitate to customize the recipe with your preferred ingredients while maintaining the core elements. The soup's versatility makes it perfect for meal prep or entertaining guests.
You'll appreciate how this nutrient-dense dish delivers significant amounts of vitamins A and C, along with potassium and fiber.
Whether you're new to plant-based cooking or an experienced chef, this soup proves that healthy eating can be both nourishing and delicious.
