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Green Goddess Soup

Looking for a way to get in more veggies? Try this Green Goddess Soup made with only nine ingredients.

Peas are a surprisingly high source of plant-based protein providing 8 g per cup. This combined with the blood sugar-balancing fiber and satiating fat from coconut milk make this soup a satisfying lunch or dinner. The mint adds a refreshing flavor without being overpowering and the coconut milk makes it creamy and decadent. Serve with toasted naan (flatbread), whole wheat crackers, or on its own.


Makes 6-8 servings

  • 2 tbsp avocado oil

  • 4-5 zucchini, chopped (5 small or 4 medium zucchini, makes about 6 C)

  • 1 sweet onion, chopped (makes about 2 C)

  • 1 large Russet potato, chopped (or 2-3 small potatoes, makes about 2 C)

  • 1/2 C mint, chopped (leaves of 4-5 stems)

  • 5 C veggie broth

  • 6 cloves garlic, minced

  • 1 C full fat coconut milk

  • Juice of 1/2 lemon

  • 1 C frozen peas

  • 1/8 tsp salt

  • Pepper to taste


  • Heat both a pan and a big pot on medium heat on separate burners, add 1 tbsp oil to each*

  • Add chopped onion to the pot, cook for 5 minutes then add garlic and cook for an additional minute

  • At the same time, add the zucchini and potato to the pan and cook for 5 minutes until the zucchini starts to brown

  • Add zucchini and potato to the pot with the onion and garlic then add the veggie broth, salt, and pepper and bring to a boil, cover and simmer for 10 minutes

  • Add the coconut milk, lemon juice, mint, and frozen peas, bring to a boil and cook for another 1-2 minutes

  • Blend with an immersion blender or carefully pour into a high speed blender (will have to split up into two rounds for blending)

  • Garnish with an additional drizzle of coconut milk and chopped mint

*Cooking separately gives the onion time to caramelize without burning

If you give this recipe a try, be sure to tag me @nutrimsa so I can see it!

Xx, Kara

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