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Food & Home

Greener Goddess Soup

Kim Floresca
Kim Floresca

This soup brings the nourishment our bodies crave—plus, it’s relatively simple to make and equally delicious served cold or hot. Serve with the crackers from the Gluten-Free Seeded Cracker Tartine.

Serves 4

1 tablespoon extra virgin olive oil

½ yellow onion, sliced thin

3 stalks celery, sliced thin

5 cloves garlic

2 zucchini, sliced thin

4 cups vegetable stock, homemade or store-bought

½ bunch kale

salt and pepper to taste

1. Add the olive oil to a Dutch oven and heat until the oil begins to shimmer.

2. Add the sliced onions, celery, and garlic and cook for about 2 to 3 minutes, until the onions are soft and translucent.

3. Once the onions are tender, add the zucchini and sauté for 1 minute.

4. Add the vegetable stock and bring to a boil. Reduce to a simmer cook for 8 to 10 minutes, until the zucchini is soft and tender.

5. Meanwhile, remove the stems from your kale and place in a blender.

6. After the zucchini is cooked and tender, pour the hot mixture into the blender, covering your kale.

7. Blend on high until a smooth soup is made.

8. Taste and adjust seasoning with salt and pepper.

9. Serve right away or chill—it’ll keep for up to 5 days in your fridge.