Which Soup is Best for Immunity?

Soups that are rich in greens, garlic, spices, and whole vegetables tend to be best for immunity. The Immunity-boosting Green Goddess Soup checks all those boxes with kale, spinach, broccoli, and aromatics like garlic and leek. These ingredients support immune cells, reduce inflammation, and provide hydration — making it one of the most effective soups for building resilience during cold and flu season.

What is in Green Goddess Soup?

This soup includes a nourishing mix of olive oil, onion, leek, fennel, celery, garlic, cumin, allspice, potato, broccoli, peas, kale, and baby spinach. It's finished with cream (or a dairy-free option) and topped with toasted sunflower seeds or croutons. Every ingredient serves a purpose, from enhancing flavor to fortifying your body with essential vitamins and minerals.

What Are the Benefits of Green Goddess Juice?

Green Goddess juice offers a raw, concentrated version of nutrient-dense greens. It’s hydrating, alkalizing, and quick to digest, delivering chlorophyll, enzymes, and antioxidants directly into your bloodstream. However, the soup version retains fiber and provides warmth and satiety, making it more balanced for daily meals or when you're feeling under the weather.

What Are the Benefits of Green Soup?

Green soup is an excellent way to boost nutrient intake. It provides fiber for gut health, antioxidants for cellular repair, and anti-inflammatory compounds from vegetables and herbs. It’s especially beneficial for immunity, detox support, and energy levels. When made with ingredients like those in this Green Goddess version, it becomes a healing, satisfying meal that also tastes incredible.

Immunity-boosting Green Goddess Soup: The Ultimate Healing Bowl

Description

Immunity-boosting Green Goddess Soup made with kale, spinach & broccoli. Nourish your body with this vibrant, creamy, immune-fortifying soup.

Ingredients

2 tablespoons olive oil
1 onion, diced
1 leek (white part only), diced (or use a second onion)
1 medium fennel bulb, chopped
2 celery stalks, roughly chopped
5 garlic cloves, minced
3/4 teaspoon allspice
3/4 teaspoon ground cumin
1 medium potato, peeled and cut into 1/2-inch cubes
1 head of broccoli, florets and peeled stalk chopped
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
7 1/2 cups water
1 cup frozen peas
5 cups tightly packed kale leaves, chopped
5 cups tightly packed baby spinach
3/4 cup thick cream or a non-dairy alternative
2 tablespoons toasted sunflower seeds (or other toasted seeds or croutons)
Optional: extra cream or olive oil for drizzling

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Instructions

Sauté Aromatics: In a large soup pot, heat olive oil over medium-high heat. Add onion, leek, fennel, celery, and garlic. Cook for about 5 minutes until softened.
Spice it Up: Stir in the allspice and cumin. Cook for another minute until fragrant.
Simmer Vegetables: Add water, potato, broccoli, salt, and pepper. Stir, bring to a boil, then reduce heat and simmer uncovered for 7 minutes until broccoli is tender.
Add Peas: Stir in frozen peas and simmer for 1 more minute.
Blend Greens: Remove from heat. Add kale and submerge it. Use an immersion blender to blend until mostly smooth. Add spinach and blend again until smooth (about 3 to 5 minutes), leaving small flecks for texture.
Finish and Serve: Stir in the cream. Serve hot with a drizzle of cream or olive oil and sprinkle with toasted sunflower seeds.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Western