Green Goddess Soup

It’s a blustery spring day and you want to use all of those beautiful spring greens in your CSA pick-up, but can’t bear to eat a salad? Try this creamy green soup, packed with nutrition! You can interchange the greens as long as you use a total of 1 1/2 pounds. For a low-fat version, omit the half-and-half and replace with an avocado or even soy milk.

Recipe adapted from Country Living.


  • 2 T olive oil
  • 1 large onion chopped
  • 1 large bulb fennel chopped
  • 1/2 lb arugula cleaned and chopped
  • 1/2 lb kale cleaned and chopped
  • 1/2 lb spinach cleaned and chopped
  • 4 cloves green garlic or garlic scapes or mature garlic
  • 6 c vegetable stock
  • 1/4 t white pepper ground
  • 1/4 t salt
  • 1 c half-and-half (optional) can also use soy milk
  • sprouts (optional)


  1. In a 4-quart saucepan, heat oil over medium heat. Add onion and fennel; sauté until vegetables soften and are lightly browned – about 10 minutes. Add greens, and garlic.

  2. Cook, stirring occasionally, until greens wilt – about 5 minutes. Add broth, pepper, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Let cool 15 minutes.

  3. Working in small batches with a blender, purée soup and transfer each batch to a 3-quart saucepan.

  4. Stir in half-and-half and reheat over low heat. When ready to serve, divide soup among bowls and garnish with sprouts, if desired.

photos: CCF staff

Soup arugula fennel gluten-free greens kale soup spinach spring side spring soup summer soup vegan

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