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

Green Goddess Herb Soup in a rustic bowl with creamy swirl and chickpeas
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Super green and exploding with vitamins, minerals, and FLAVOR! This Green Goddess Herb Soup is keto-friendly, gluten-free, and includes a dairy-free option. Perfect for a light, nutrient-packed meal.

Ingredients

Scale

Soup Base:

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

Roasted Chickpeas:

  • 1 can chickpeas, drained and patted dry
  • 1 tablespoon olive oil
  • Generous flake salt and pepper

For Serving:

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

Instructions

1. In a medium soup pot, sauté diced shallots in 2 tablespoons olive oil over low heat until softened.

2. Add chopped broccoli and vegetable stock to the pot. Bring to a simmer and cook until the broccoli is tender.

3. Add spinach, parsley, and basil to the pot. Stir gently to wilt the spinach.

4. Transfer the soup to a blender and add the diced avocado. Blend until smooth. You may need to work in two batches.

5. Return the blended soup to the pot. Stir in Greek yogurt or dairy-free alternative.

6. Season with salt and pepper to taste and serve.

7.

8. To serve, top each bowl with a scoop of yogurt or coconut cream mixture.

9. If planning to freeze or store leftovers, add the yogurt just before serving.

10.

11. For the Roasted Chickpeas:

12. Preheat oven to 400°F (200°C).

13. Spread chickpeas on a baking sheet. Drizzle with olive oil, salt, and pepper.

14. Bake for 10–15 minutes or until the chickpeas split open and are crisp.

15. Serve roasted chickpeas on top of soup for added texture.

Notes

The soup is calculated without the roasted chickpeas included in the nutrition.

To keep the soup vegan and dairy-free, use coconut cream with lemon juice in place of yogurt.

For best texture, add creamy toppings like yogurt or coconut cream just before serving.

Soup stores well and can be frozen without the dairy stirred in.

Find it online: https://cookingwithramsay.com/green-goddess-herb-soup/