Green Goddess Herb Soup (Low Carb & Dairy-Free Optional)

Green Goddess Herb Soup is like a cozy green hug in a bowl. Bursting with fresh herbs, creamy avocado, and bold flavor, this vibrant soup isn’t just a pretty face—it’s packed with nutrients that’ll leave you feeling amazing (and maybe just a little smug about eating so many greens in one go). Perfect for when you’re craving something nourishing, low-carb, and comforting but still want to skip the dairy. Even better? It’s ready in just over 30 minutes, making it your weeknight superhero.

Whether you’re trying to eat clean, sneak veggies past picky kids, or simply need something light after a weekend of indulging, this Green Goddess Herb Soup has your back. It’s keto-friendly, gluten-free, and oh-so-easy to make. With a dollop of Greek yogurt (or creamy coconut for our dairy-free friends) and crispy roasted chickpeas on top, it’s got texture, flavor, and that “how is this healthy?!” kind of deliciousness.

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What is Green Goddess Herb Soup?

Green Goddess Herb Soup is a silky, herb-packed soup inspired by the classic Green Goddess dressing—but made spoonable. It’s essentially a blend of nutrient-dense veggies like broccoli and spinach with loads of fresh herbs (think parsley and basil), a creamy avocado twist, and a flavorful veggie broth base. This version is tailored for modern eaters: it’s low-carb, has a dairy-free option, and still hits all the comfort food notes.

But don’t be fooled—it’s not your average green smoothie in disguise. When gently sautéed shallots meet tender broccoli, and they all take a whirl in the blender with leafy greens and avocado, magic happens. It’s rich, hearty, and surprisingly satisfying. If you’re tired of the same old boring soups, Green Goddess Herb Soup brings freshness, fun, and a kick of flavor to your table.

Reasons to Try Green Goddess Herb Soup

Let’s be honest—eating healthy can sometimes feel like a chore. But this Green Goddess Herb Soup? Total game changer. First, it’s super fast. We’re talking 35 minutes start to finish, and no, that doesn’t require 12 different pots or obscure ingredients. Second, it tastes amazing. Like, “lick-the-bowl” amazing.

It’s also wildly versatile. Want it dairy-free? Use coconut cream. Need to clean out your crisper drawer? Toss in extra greens. Want it heartier? Hello, roasted chickpeas! And if you’ve got that one kid (or grown adult) who turns up their nose at anything green—this soup might just win them over. Bonus: it freezes like a dream.

Looking for more wholesome comfort in a bowl? Check out our Detox Vegetable Soup or our zesty Lemony Greek Chickpea Soup.

Ingredients Needed to Make Green Goddess Herb Soup

Soup Base:

• 2 tbsp olive oil
• 3 shallots, diced
• 4 cups vegetable stock
• 2 cups broccoli florets
• 2 cups baby spinach
• 1 cup parsley leaves, stems removed
• ½ cup basil leaves
• 1 whole avocado, diced
• Salt & pepper to taste

For Serving:

• 1 cup Greek yogurt (or)
• 1 cup coconut cream + 1 tbsp lemon juice (for dairy-free option)

Roasted Chickpeas (optional but highly recommended):

• 1 can chickpeas, drained and patted dry
• 1 tbsp olive oil
• Flake salt and pepper

Instructions to Make Green Goddess Herb Soup

Making Green Goddess Herb Soup isn’t just easy—it’s kind of fun. This step by step guide walks you through the entire process, from chopping shallots to that final swirl of creamy goodness. Whether you’re new to soups or a seasoned home cook, this breakdown will make the cooking feel relaxed, simple, and totally doable.

Step 1: Sauté the Shallots Until Fragrant

Start by heating 2 tablespoons of olive oil in a medium soup pot over low heat. While the oil warms up, dice your shallots. Once chopped, toss them into the pot and stir gently.

Cook the shallots slowly for about 5 minutes, or until they become translucent and fragrant. You’re not looking to brown them—just soften and release their natural sweetness. This step lays the flavor foundation for the whole soup.

Pro Tip: If you often struggle with tear-inducing shallots, check out our easy vegetable prep tips to chop more comfortably.

Step 2: Simmer the Broccoli in Stock

Next, add the broccoli florets to the pot and pour in 4 cups of your favorite vegetable stock. Bring everything to a gentle simmer over medium heat.

Cook for 10–12 minutes, or until the broccoli is fork-tender. You want the florets soft enough to blend smoothly but not mushy. If you’re working with frozen broccoli, that’s fine—just add a few extra minutes to the simmering time.

Looking for a heartier soup instead? You might enjoy our Chicken and Quinoa Soup with Lemon and Turmeric as a next-day dinner option.

Step 3: Add the Fresh Greens and Herbs

Once the broccoli is tender, turn the heat down slightly and stir in the baby spinach, fresh parsley leaves, and basil.

Let the greens wilt gently for about 1–2 minutes. Avoid overcooking here—you want to preserve their vibrant color and fresh flavor. The steam from the broth will do most of the work for you.

Want to experiment with different herbs? See our ingredient substitution guide for fresh ideas like mint or arugula swaps.

Step 4: Blend the Soup with Avocado

Now, it’s time to turn your soup into a smooth, creamy masterpiece.

Carefully transfer the contents of the pot into a blender. Add your diced avocado for that luscious, velvety texture. You might need to work in batches depending on your blender’s size.

Blend until the soup is silky and uniform in color. If it’s too thick, add a splash of warm stock or water to adjust the consistency.

Safety First: Let the soup cool for a minute before blending to avoid steam pressure. Or use an immersion blender directly in the pot for a mess-free shortcut.

Step 5: Stir in the Creamy Element

Pour the blended soup back into the pot over low heat. Now stir in 1 cup of Greek yogurt for a rich, tangy finish.

Dairy-free? No problem. Use 1 cup of coconut cream mixed with 1 tablespoon of lemon juice instead. This combo brings creaminess with a little zip.

Taste and season with salt and pepper to your liking. Give it one final stir and let it warm gently—don’t boil it again.

Freezing a batch? Wait to add the yogurt or coconut cream until you reheat. Learn more about freezing and storing soup like a pro.

Step 6: Roast the Chickpeas for Crunch (Optional but Awesome)

While your soup warms, get started on the crispy roasted chickpeas. Preheat your oven to 400°F. Drain and pat dry one can of chickpeas—removing the moisture helps them crisp up.

Spread them out on a baking sheet, drizzle with olive oil, and sprinkle with flake salt and pepper. Bake for 10–15 minutes, or until they’re golden, split open, and lightly crunchy.

These little guys add a satisfying crunch that contrasts beautifully with the creamy soup. You’ll be tempted to snack on them before the soup is even done—fair warning!

Step 7: Serve and Garnish

Ladle the soup into your favorite cozy bowls. Add a generous dollop of yogurt or coconut cream on top, and scatter some roasted chickpeas over everything.

If you’re feeling fancy, a drizzle of olive oil or a sprinkle of chili flakes can elevate it just enough for a dinner party vibe. Want extra greens? A sprig of basil or chopped parsley makes a gorgeous garnish.

Bonus Step: Make It Your Own

This step by step recipe is flexible. Want it spicier? Add a pinch of cayenne. Need it thicker? Toss in a few extra florets of broccoli. You can easily turn this into your signature soup with just a tweak or two.

Looking for other warming, veggie-packed options? Don’t miss our Hearty Tuscan White Bean Soup or the always popular Curry Lentil Soup.

What to Serve with Green Goddess Herb Soup

This soup is fabulous on its own, but it plays well with others too. Pair it with a crusty slice of sourdough toast or a grain-free flatbread if you’re watching carbs. A light side salad with lemon vinaigrette really brightens things up.

Hosting a lunch or brunch? Offer it alongside a platter of roasted veggies or a quinoa-stuffed bell pepper for extra flair. And if you’re making it for dinner, a little roast chicken or grilled tofu on the side makes it a meal.

Key Tips for Making Green Goddess Herb Soup

1. Don’t overcook the greens – Add spinach and herbs last so they stay bright and flavorful.
2. Avocado is your secret weapon – It adds the creaminess without needing any dairy.
3. Blender safety check – Let the soup cool a bit before blending to avoid any surprise steam explosions.
4. Add yogurt or cream last – Only stir it in right before serving, especially if you’re planning to freeze portions.
5. Customize it – Swap in kale, mint, or arugula for a twist on the herbs. Leftover zucchini? Throw it in!

Storage and Reheating Tips for Green Goddess Herb Soup

Got leftovers? You’re in luck. This soup stores like a champ. Pour it into airtight containers and refrigerate for up to 4 days. If you’re skipping the yogurt/cream initially, it freezes beautifully for up to 3 months.

To reheat, gently warm on the stove over medium heat until hot. Stir in your yogurt or coconut cream only after it’s heated through—this keeps it from curdling or separating. Bonus tip: freeze it in individual portions so you’ve got a fast, healthy lunch ready to go.

FAQs

Can I make this without a blender?
A high-powered blender gives the smoothest result, but an immersion blender works in a pinch. It might be a bit chunkier—but still tasty.

Is it kid-friendly?
Yes! The creamy texture and mild flavor are surprisingly kid-approved—especially with a sprinkle of cheese or croutons.

What if I hate avocado?
You can swap it for ¼ cup of soaked cashews or a small boiled potato for creaminess.

Can I make it spicier?
Absolutely! Add a pinch of red pepper flakes or a swirl of chili oil on top.

Final Thoughts

Green Goddess Herb Soup is more than just a pretty bowl of greens—it’s your ticket to a quick, healthy, and deeply satisfying meal. Whether you’re chasing clean eating goals, need a new go-to lunch, or just want to eat something that feels like a spa day in soup form, this recipe delivers. Try it once, and you might just be adding it to your regular rotation.

Looking for more cozy, feel-good soups? You’ll love our Golden Turmeric Lentil Soup or this Thai Red Curry Noodle Soup for a spicy twist.

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