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Green Goddess Soup


Green Goddess Soup

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If you like my Green Goddess Juice recipe, you will definitely love this soup. Packed with some amazing ingredients and nutrients, this clean soup hits the spot for taste, and nutrition and is easy to make. My family calls it their superpower!  
Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, (large, chopped)
  • 1 teaspoon salt, (divided)
  • 3 cups + 2 tablespoons water, (divided)
  • 1/4 cup brown rice, (rinsed)
  • 1 bunch kale, (large)
  • 14 cups spinach, (gently packed)
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • Crispy chickpeas, (for garnish)


  • Wash kale and remove ribs, then coarsely chop or tear leaves. 
  • Trim tough stems from spinach and roughly chop leaves.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. 
  • Add onions and 1/4 teaspoon salt, then cook until onions begin to brown (about 5 minutes).
  • Reduce heat to low, add 2 tablespoons water, and cover skillet, simmering until onions are greatly reduced and have a deep caramel color (about 25-30 minutes). 
  • While onions are cooking, combine the remaining 3 cups of water and 3/4 teaspoon salt in a soup pot or Dutch oven. 
  • Add rice and bring water to boil. 
  • Reduce heat to maintain simmer, cover, and cook for 15 -20 minutes.
  • When rice has cooked for 15 minutes, stir in kale and return to simmer, then cover and cook for 10 minutes.
  • When onions are caramelized, stir some simmering liquid into them then add onion mixture to rice along with greens and broth. 
  • Return to simmer, cover, and cook, stirring once, until spinach is tender but still bright green (about 5 minutes).
  • Puree soup in a pot with an immersion blender or cool it and blend it in a blender. 
  • Stir in 1 tablespoon lemon juice, then taste and add more lemon juice or sea salt if desired.
  • Divide soup into bowls and garnish with Za'atar Roasted Chickpeas and a swirl of olive oil.  
  • Serve with lemon wedges and freshly ground black pepper on the side.