Green Goddess Herb Soup Low Carb with Dairy-Free Option
Spinach and Chicken Italian is a hearty and flavorful dish that combines tender chicken breasts with a rich, garlicky tomato sauce, sautéed spinach, and melted mozzarella or Parmesan cheese. Infused with Italian herbs like oregano, basil, and parsley, this dish offers a delicious balance of savory and tangy flavors. Perfect as a main course, it pairs beautifully with pasta, rice, or crusty bread for a comforting, satisfying meal.
Ingredients:
Soup Base:
2 tablespoons olive oil
3 shallots, diced
4 cups vegetable stock
2 cups broccoli florets
2 cups baby spinach
1 cup parsley leaves, stems removed
1/2 cup basil leaves
1 whole avocado, diced
Salt & pepper to taste
Roasted Chickpeas:
1 can chickpeas, drained and patted dry
1 tablespoon olive oil
Generous flake salt and pepper
For Serving:
1 cup Greek yogurt or
1 cup coconut cream + 1 tablespoon lemon juice (for dairy-free option)
Instructions:
Roasted Chickpeas:
Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the chickpeas: Spread the drained and dried chickpeas on a baking sheet. Drizzle with olive oil, and season with flake salt and pepper. Toss to coat evenly.
Roast: Roast the chickpeas in the preheated oven for 20-30 minutes, shaking the pan halfway through, until they are golden and crispy. Remove from the oven and set aside.
Soup Base:
Saute the shallots: In a large pot, heat the olive oil over medium heat. Add the diced shallots and sauté until they become soft and translucent, about 3-4 minutes.
Add the vegetables: Pour in the vegetable stock, then add the broccoli florets. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.
Add the greens and herbs: Stir in the baby spinach, parsley leaves, and basil leaves. Continue to simmer for another 2-3 minutes until the greens are wilted.
Blend the soup: Remove the pot from heat and add the diced avocado. Use an immersion blender to blend the soup until smooth and creamy. You can also use a regular blender, blending in batches if necessary.
Season: Season the soup with salt and pepper to taste.
Serving:
Dairy option: If using Greek yogurt, swirl it into the soup just before serving.
Dairy-free option: If using the coconut cream, mix it with the lemon juice first, then swirl it into the soup.
Top with roasted chickpeas: Serve the soup hot, topped with the crispy roasted chickpeas.
Notes and Tips:
Herbs and Greens:
Use a mix of fresh herbs like basil, parsley, cilantro, dill, or mint for a complex, bright flavor.
Incorporate greens like spinach, kale, or arugula for added nutrients and color. Remove tough stems from kale for a smoother texture.
Low-Carb Base:
Zucchini, cauliflower, or celery add bulk to the soup while keeping it low-carb. They blend well and help create a creamy consistency.
Dairy-Free Alternatives:
Replace traditional cream with coconut milk, almond milk, or cashew cream for a rich, dairy-free option. For a lighter version, use unsweetened plant-based milk.
Flavor Enhancements:
Add garlic, onion, or leeks for depth of flavor. A squeeze of lemon juice brightens the taste and balances the herbs.
Season with salt, pepper, and a pinch of red pepper flakes for a subtle kick.
Blending Tips:
Use a high-speed blender or an immersion blender to achieve a smooth, velvety texture. Blend in batches if necessary.
Serving Suggestions:
Garnish with a drizzle of olive oil, fresh herbs, or toasted seeds for added texture.
Serve warm or chilled, depending on your preference. Pair with low-carb sides like almond flour crackers or a green salad.
Storage:
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop to preserve the vibrant color.
Freeze in portions for up to 2 months, but avoid freezing if using coconut milk to prevent separation.
This Green Goddess Herb Soup is a refreshing, wholesome option that’s easy to customize, making it a go-to recipe for a nourishing, low-carb meal.
Enjoy your Green Goddess Herb Soup!