Green Goddess Herb Soup {Gluten Free, Low Carb and Dairy Free Option}
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
- salt & pepper to taste
- 1 tbsp olive oil
- 2 tbsp olive oil
- 2 cups baby spinach
- 2 cups broccoli florets
- 1 cup greek yogurt
- 3 shallots, diced
- 4 cups vegetable stock
- 1 cup parsley leaves stems removed
- 1/2 cup basil leaves
- 1 whole avocado diced
- 1 can chickpeas drained and patted dry
- generous flake salt and pepper
- or 1 cup coconut cream + 1 tbsp lemon juice for da
- Carbohydrate 22.127168019048 g
- Cholesterol 0.1225 mg
- Fat 2.52576900094961 g
- Fiber 3.03327991538591 g
- Protein 3.6576345003053 g
- Saturated Fat 0.346256200133478 g
- Serving Size 1 1 cup (1252g)
- Sodium 4593.71675575493 mg
- Sugar 19.0938881036621 g
- Trans Fat 0.358351900048085 g
- Calories 116 calories
In a medium soup pot, saute diced shallots in 2 tbsp olive oil over low heat until softened.Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender.Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.Transfer soup to a blender and add the diced avocado. Puree until smooth. *You may have to work in two batches.Return to the pot and stir in greek yogurt. Season with salt and pepper and serve.The Greek Yogurt or Coconut Cream with Lemon Juice should be added AFTER the soup is blendedORIf you plan to freeze the soup or intend to have leftovers, omit greek yogurt and add just before serving. One good scoop per bowl is perfect!Heat oven to 400 degrees.Arranged the chickpeas on a baking sheet and drizzle with oil, salt and pepper.Bake for 10-15 minutes or until the chickpeas split open.
