Green Goddess Soup
Difficulty: Medium | Makes: 4-6 Servings
Vibrant in both color and flavor, this green goddess soup is perfect to welcome in the spring!
Ingredients
- 1 tablespoon Roland® Olive Oil, plus more for frying
- 1 white or yellow onion, chopped (or 1 cup Roland® Sautéed Onions)
- 3 garlic cloves, minced
- 2-3 medium yellow potatoes, peeled and roughly chopped
- 4 cups vegetable broth
- Kosher salt, to taste
- 1, 13.75 oz can Roland® Quartered Artichoke Hearts, drained and rinsed
- 1 cup broccoli florets
- 1 cup asparagus, chopped
- 2 cups kale
- 2 cups spinach
- 1/2 cup Roland® Cream of Coconut, plus more to garnish
- 1/2 cup Roland® Chimichurri Sauce
- 1/4 cup parsley
- 1/4 cilantro
- Roland® Gluten-Free Crispy Garlic Chips, to garnish
Directions
- Heat the olive oil in a large stock or soup pot over medium heat
- Add the onion and sauté for 5 minutes, stirring frequently until soft and translucent
- Add the garlic and cook for another minute, or until the garlic is very fragrant
- Add the potatoes and broth to the pot and bring to a boil. Turn the heat to low, cover, and simmer for 10 minutes, or until the potatoes are fork tender
- Add the artichoke hearts, broccoli, and asparagus to the pot, recover and simmer for another 10 minutes or until tender
- Stir in the kale and spinach then cover and simmer for another 5 minutes, or until bright green and wilted
- Add the chimichurri sauce, cilantro, and parsley
- Use an immersion blender to puree the soup until smooth
- Stir the coconut cream into the soup and season to taste with salt and pepper
- Fry a few reserved artichoke hearts in olive oil to garnish
- Top with a swirl of coconut cream, crispy fried artichokes, and crispy garlic chips
