Green Goddess Celery & Leek Soup | Don’t you love when simple ingredients come together to make something incredible? The base of this soup includes celery, leeks, broccoli, and greens. The flavors come together with the addition of fresh thyme. Once cooked and blended together you won’t miss any broth or cream in this smooth and flavorful soup. I contemplated calling this soup a detox soup but couldn’t bring myself to it because it’s just too delicious!
Related: Vegetable Gratin with Fresh Basil & Gruyère
My favorite recipes are those are not only loved by both of my picky eaters but healthy as well! The first time I tasted this soup I thought my mom was forgetting an ingredient when I asked her for the recipe. Surely there was something else in her soup that she wasn’t telling me about because it was hard for me to believe that a soup this flavorful would be so simple to make while being so nutritious.
The recipe for this soup is super flexible. In general, you’ll need:
Celery and leeks: this is the base of the soup and brings a fresh flavor to the soup.
Greens of your choice: I used a handful of baby spinach but baby kale, collards, or broccoli rabe would work.
Potato: one potato is enough to transform this soup into a creamy delight.
Broccoli: fresh, frozen, roasted, whatever you have on hand.
Fresh herbs: I used thyme but you can use sage, rosemary, oregano or basil. Since we aren’t using any stock, it’s good to use fresh herbs for a full flavor.
Spices: garlic, salt, pepper and a pinch of crushed red pepper flakes, if you want to give it a little kick.
Related: Mini Vegetable Pot Pies
I make this soup in the Instant Pot but I’m also sharing a stovetop version! The addition of a potato is there to make the soup a bit more hearty and creamy once emulsified. I add a swirl of crème fraîche while serving this soup along with some croutons or roasted sunflower seeds for an added crunch. SO good.
- 4 stalks of celery; washed and cut in half
- 2 leeks; sliced and washed
- 1 packed cup baby spinach
- 1 small broccoli; stalks and florets
- 1 medium potato; peeled and cubed
- 4-5 springs of thyme
- 1 teaspoon salt; adjust to taste
- 1 teaspoon coarsely ground pepper
- 4 cup vegetable stock
- 1 teaspoon ginger garlic paste
- 1 tablespoon butter or oil
- crushed red pepper + croutons; for garnish
- In a stockpot add the oil and aromatics such as thyme or sage, ginger garlic paste and leeks, sauté until wilted.
- Add potatoes and vegetable stock, increase heat and boil for 15 minutes.
- Add the remaining vegetables and boil for another 5-10 minutes.
- Once all the vegetables are wilted, using an immersion blender, blend until creamy.
- Add the salt and pepper. Cover and simmer for 5 minutes
- Adjust seasoning per taste and enjoy hot.
- Set on sauté mode for 5 minutes and add the oil and aromatics such as thyme or sage, ginger garlic paste and leeks, sauté until wilted.
- Add all the chopped vegetables and vegetable stock.
- Close the lid, with the natural release option and pressure for 10 minutes
- Once pressure releases, open the lid and using an immersion blender, blend until creamy.
- Add salt and pepper. Cover partially and sauté for 5 minutes.
- Adjust seasoning per taste and enjoy hot.
This looks delicious, I need to try this. Thanks!