Green Goddess Soup

Green Goddess Soup

Green Goddess Soup

 I’ve been experimenting a lot with soups during the cold winter days here in Toronto, and I have to say that at times I feel like a soup artist where my stock pot is my canvas and I can add just about anything to the soup. Generally, I make sure to add nourishing, tasty and warming ingredients to the soup but as a soup artist, I also want to make sure that the soup looks tasty. Appearance is often important in getting people to enjoy your culinary creations. 

BP_GreenGoddessSoup2016This soup has such a nice green colour. It is also creamy and rich. The zucchinis help make the soup creamy, while the leeks add prebiotics and fibre. I added a pinch of cayenne powder which adds a nice, yet subtle kick of spice to the soup. 

Probiotics are “good” bacteria that live naturally in the gut, and can be found in yogurt or dietary supplements. Prebiotics are plant-based fibers that feed the probiotics in the gut, helping them to grow and thrive and help balance the bacteria in the gut and support overall health. That’s why I’m always happy to have a source of probiotics in my meals.

Adding either french lentils or roasted chickpeas is a great way to add texture and protein to the soup. I love having a small bowl or a mug of pureed vegetable soup as a mid-day snack or even before dinner if I am having something smaller like a salad. Feel free to play around with the ingredients and add other veggies or toppers and let me know how you like it :)


  • 1-2 tbsp. of olive oil (to coat the pot)
  • 1 medium yellow onion
  • 1 leek, diced
  • 2 celery ribs, diced
  • 2 medium zucchinis diced
  • 6 cups of water 
  • A few sprigs of dill, to taste
  • 1-2 tbsp. vegetable stock seasoning or to taste
  • S & P to taste

How to make:

  • Dice onions and add to a stock pot on medium heat. Add olive oil to the pot and sauté until soft for a few minutes.
  • Add the rest of the veggies to the pot with an inch of boiling water and put the lid on. Bring to a boil and then simmer for 10-15 minutes until the veggies are soft.
  • Add the rest of the water and vegetable stock seasoning and let simmer for another 5-10 minutes.
  • Take the pot of the heat and either use an emersion hand-held blender or a counter top blender to puree the soup until smooth.
  • When warm, transfer to jars, leaving an inch at the top (if freezing). The liquid expands in the freezer so it’s important to leave some space at the top of the jar, otherwise you’ll have a mess in your freezer.