Name: Green Goddess Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil, plus more for drizzling -; 1 small yellow onion, chopped (about 1 1/4 c.) -; 2 stalks celery, chopped (about 1 c.) -; Kosher salt -; 4 cloves garlic, roughly chopped -; 4 oil-packed anchovy fillets, drained -; 4 c. low-sodium chicken or vegetable broth -; 1 head of cauliflower, chopped into small florets (about 9 c.) -; 4 c. packed torn kale leaves -; 2 c. packed fresh parsley -; 1 c. packed fresh basil -; 1/2 c. packed fresh tarragon leaves -; 1/2 c. chopped chives, plus more for serving -; 1/4 c. fresh lemon juice -; 1/2 c. Greek yogurt -; 1 avocado, sliced -; 1/2 c. toasted, sliced almonds -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Green Goddess Soup

1. 2 tbsp. extra-virgin olive oil, plus more for drizzling -

2. 1 small yellow onion, chopped (about 1 1/4 c.) -

3. 2 stalks celery, chopped (about 1 c.) -

4. Kosher salt -

5. 4 cloves garlic, roughly chopped -

6. 4 oil-packed anchovy fillets, drained -

7. 4 c. low-sodium chicken or vegetable broth -

8. 1 head of cauliflower, chopped into small florets (about 9 c.) -

9. 4 c. packed torn kale leaves -

10. 2 c. packed fresh parsley -

11. 1 c. packed fresh basil -

12. 1/2 c. packed fresh tarragon leaves -

13. 1/2 c. chopped chives, plus more for serving -

14. 1/4 c. fresh lemon juice -

15. 1/2 c. Greek yogurt -

16. 1 avocado, sliced -

17. 1/2 c. toasted, sliced almonds -

How to cook deliciously - Green Goddess Soup

1. Stage

In a large pot over medium-high heat, heat oil. Cook onion, celery, and ½ tsp. salt, stirring occasionally, until just tender, about 3 minute. Add garlic and cook, stirring, until fragrant and golden, about 2 minutes. Add anchovies and cook, stirring to break up fillets.

2. Stage

Pour broth and 2 c. water into pot. Increase heat to high and bring to a boil. Add cauliflower, reduce heat to medium, and simmer until tender, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.

3. Stage

While soup is cooling, in a medium bowl, combine kale, parsley, basil, tarragon, chives, lemon juice, 1/4 cup yogurt, and 1/2 teaspoon salt. In a blender, blend 1 to 2 cups cauliflower soup and 1 cup herb mixture until vibrant green and smooth. Pour into a clean pot or large bowl. Repeat until everything is blended. Stir soup to combine; season with salt.

4. Stage

In a small bowl, whisk remaining 1/4 cup yogurt and 2 tablespoons water, adding a few drops at a time until yogurt can be drizzled.

5. Stage

Ladle soup into bowls. Top with avocado, almonds, and more chives. Drizzle with yogurt and more oil.