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Vegan Green Goddess Soup

Vegan Green Goddess Soup

Nisha Vora
A green soup that’s not your ordinary detox broth. This green goddess soup is creamy and satisfying, yet 100% wholesome, vegan, gluten-free, and even Paleo. Made with Brussels sprouts, cauliflower, and lots of fresh herbs!
5 from 13 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6
Calories 282 kcal


  • 1 tablespoon olive oil
  • 1 large sweet onion, diced
  • 3 celery stalks, diced
  • 6 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper (to taste, optional)
  • 1 1/2 teaspoons kosher salt, divided
  • Freshly cracked black pepper to taste
  • 6 cups vegetable broth (or water)
  • 3 cups of shredded/shaved Brussels sprouts
  • 1 medium head of cauliflower (about 2 pounds), cut into small florets
  • 1 cup raw cashews, soaked in boiling water for 1 hour
  • 3 large handfuls of baby spinach (add more if you’d like)
  • 1/4 cup mint leaves, roughly chopped + more for garnish
  • 1/4 cup basil leaves, roughly chopped + more for garnish
  • 1/2 cup parsley leaves, roughly chopped + more for garnish
  • 3 tablespoons freshly squeeze lemon juice
  • 1 cup “lite” canned coconut milk (optional, for extra creaminess)


  • Cucumber ribbons
  • Black sesame seeds
  • Vegan yogurt or coconut milk
  • Toasted pine nuts


  • Heat a Dutch oven or large soup pot over medium-low heat and add the olive oil. Once shimmering, add the onions and celery and season with 1/2 teaspoon of the kosher salt and black pepper to taste. Cook until the vegetables are starting to soften and turn lightly golden, about 8 minutes. Add the garlic and cook for 2 minutes, stirring frequently.
  • Add the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat and simmer the broth for 10 minutes. Add the Brussels sprouts, cauliflower, and cashews and bring to vigorous simmer/gentle boil for 10 minutes, or until the vegetables are tender.
  • Transfer the soup to a high-powered blender and add the spinach, mint, basil, parsley, the remaining 1 teaspoon kosher salt, black pepper to taste, lemon juice, and coconut milk (if using). Depending on the size of your blender, you may need to do this in batches. Remove the blender cap to prevent trapping the steam inside the blender and cover the hole with a dish towel. Blend the soup until it is completely smooth and thick. If the soup is too thick for your liking, add more broth or water as needed to thin out. Season to taste with salt/pepper. If desired, garnish with additional fresh herbs and cucumber ribbons, black sesame seeds, vegan yogurt, and toasted pine nuts.