• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

One Arab Vegan

  • home
  • about
  • recipes
  • Lifestyle
    • Lifestyle
    • Culture
    • Travel
    • Reviews
    • Health & Wellness
    • Fitness
  • contact

May 8, 2020

Green Goddess Soup

I have to admit – Ramadan in quarantine isn’t that bad after all.

Yes, gatherings with family and friends now happen exclusively online (thank you, Zoom) – but other than that I’ve managed to uphold quite a few of my personal Ramadan “traditions” this year.

Staying up too late. Eating one too many Arabic desserts doused in syrup and topped with pistachios. A full roster of TV shows waiting to be methodically binged night after night. And of course, a seemingly endless amount of time to experiment in the kitchen.


If there’s one traditional mainstay at every Ramadan Iftar table, it is undoubtedly, soup. Followed closely by some sort of salad and samboosa, no doubt – but there’s something sacred about breaking your fast with a piping hot bowl of liquid goodness.

While my favourite soup to have during this time of year is Egyptian red lentil, I do try to switch it up every now and again (insert the age-old “too much of a good thing” adage here.

Enter this vibrant, creamy and downright delectable Green Goddess Soup.

I have to be honest with you guys – this recipe was born out of a want to use up the last of a very weary looking head of broccoli and a smattering of frozen veg. But as any seasoned home chef knows, sometimes the tastiest creations are indeed accidental.

5.0 from 1 reviews
Save Print
Green Goddess Soup
Author: Nada E.
Recipe type: Soup
Prep time:  5 mins
Cook time:  25 mins
Total time:  30 mins
Serves: Serves 4
 
A radiant flavour-filled soup that comes together in a snap and is bound to impress.
Ingredients
  • 1 small onion, roughly chopped
  • 1 small potato, diced
  • 1 tbsp olive or coconut oil
  • 200 grams frozen peas
  • 1 cup of broccoli florets
  • 1 cup of frozen spinach
  • ⅓ cup raw cashews
  • 2-3 cloves garlic
  • 4 cups vegetable broth or water
  • Sea salt and black pepper to taste
Instructions
  1. To a large pot on medium heat, add the chopped onion and gently saute until translucent and fragrant, stirring frequently.
  2. Add in the potato, peas, broccoli, spinach and cashews, followed by the vegetable stock or water. Season to taste then bring to a boil.
  3. Lower the heat and allow to simmer for 15-20 minutes until all the veg is cooked through. Remove from the heat add to a blender. Blend on high until completely smooth then add back into the pot. Adjust water and seasonings based on your personal preference, and crush in the garlic before bringing to the boil one more time.
  4. Serve piping hot, garnished with olive oil, plant-based cream, fresh herbs or lemon juice as desired.
Notes
If you're sensitive to garlic, add it in when you sautee the onions at the beginning.
3.5.3226

When it comes to garnishing – I usually make do with a squeeze of lemon and a drizzle of olive oil – but if you’re making this for a group feel free to pull out all the stops, food blogger style.

Rosemary and some blanched peas can make even the most basic of broths look fancy with a capital F.

Aesthetics aside, this truly is a fabulous soup to break your fast with. While super simple, the flavours really sing, and the cashews add the perfect amount of creaminess for a silky smooth texture. Not to mention it’s a nutritional powerhouse on account of all the greens, but without too filling (there is after all, a whole iftar meal yet to come).

One of the reasons I adore this soup is that it is so versatile. With peas and spinach as the two “core” ingredients, I’ve had success making it with leftover zucchini, asparagus and even bell peppers (although the latter does impart quite a strong flavour). It’s also incredibly easy to throw together, with less than 10 ingredients and minimal prep required.

Until next time, dear readers!

Share this:

  • Email
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Recipes, Soups Tagged With: 10-ingredients or less, 30 mins or less, soup, vegan Ramadan

Reader Interactions

Comments

  1. Ayesha says

    May 9, 2020 at 12:29 pm

    just made this, loved it! such a good base, you’re right! I’ll try it with random other things! thanks!

    Reply
  2. Scott G says

    July 21, 2020 at 9:27 pm

    Looks like it ought to be good cold, too. Has anyone tried?

    Reply

Leave a Reply to Ayesha Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Never miss a post!

Enter your email address to subscribe to the blog and receive notifications of new posts by email.

Food Advertising by logo

Meet Nada

Hi! I'm Nada, (pronounced ned-a). I create simple, healthy, plant-based recipes inspired by Middle Eastern flavours and write about leading a vegan lifestyle in the Arab world. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Recent Posts

  • Vegan Timman Bagilla
  • Vegan Seitan Shawarma
  • Easy Raw Summer Rolls
  • Superseed Kale Salad
  • Green Goddess Soup
Food Advertising by logo

Archives

Food Advertising by logo

Footer

Popular posts

  • Mediterranean Vegetable and Chickpea Stew
  • Vegan Tofu Halloumi
  • Garlic and Herb Air-Fryer Roasted Chickpeas
  • Vegan Eggless Frittata
  • Gluten-free Vegan Samosa, Two Ways

Instagram

Something is wrong.
Instagram token error.
Follow

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Copyright © 2021 Feast Design Co. | Privacy policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.