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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
It’s not always easy being… er, eating your greens, especially in winter. We’re huge fans of salad year-round, but when the temperature gets extra cold outside, all we want is a big, comforting bowl of soup. For this recipe, we took inspiration from one of our favorite salad dressings, Green Goddess. The creamy green dressing is wholesome, herbaceous, and can improve even the most lackluster of salads, so we knew it had potential to be an incredible soup. Eating our greens just got a whole lot easier and tastier!
While most Green Goddess dressings rely on mayonnaise and one to two herbs for their creaminess and pale green color, we achieve the same flavor profile by using kale, cauliflower, 4 different herbs, and just a touch of Greek yogurt. The result? A vibrant green soup that’s pretty much a garden in a bowl.
You may be tempted to blend the soup immediately after it’s done cooking, but patience is important for two reasons. One, blending hot soup can get dicey! (Have you ever had hot soup explode out the top of a Vitamix? We have, and it’s not pretty.) And two, the hotter the soup, the more chance there is that the kale and herbs will overcook and turn a darker, army green. Your soup will still taste good, but just won’t look as bright and springy.
Speaking of tasting good, we highly recommend not skipping the anchovies in this soup. Anchovies are a classic ingredient in salad dressings like Caesar and Green Goddess because they add an extra level of umami goodness, and this soup is no different. Trust us, we’ve only used enough to elevate this soup without making it taste at all fishy! If you really can’t stand the idea, try using a few capers instead.
This soup is beautiful all on its own, but when we want to go above and beyond, we look to thoughtful garnishes. Here we’ve used creamy avocado and crunchy almonds paired with a drizzle of olive oil and tart yogurt, but feel free to get creative!
Made this? Let us know how it went in the comments below.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil, plus more for drizzling
- 1
small yellow onion, chopped (about 1 1/4 c.)
- 2
stalks celery, chopped (about 1 c.)
Kosher salt
- 4
cloves garlic, roughly chopped
- 4
oil-packed anchovy fillets, drained
- 4 cups
low-sodium chicken or vegetable broth
- 1
head of cauliflower, chopped into small florets (about 9 c.)
- 4 cups
packed torn kale leaves
- 2 cups
packed fresh parsley
- 1 cup
packed fresh basil
- 1/2 cup
packed fresh tarragon leaves
- 1/2 cup
chopped chives, plus more for serving
- 1/4 cup
fresh lemon juice
- 1/2 cup
Greek yogurt
- 1
avocado, sliced
- 1/2 cup
toasted, sliced almonds
Directions
- Step 1In a large pot over medium-high heat, heat oil. Cook onion, celery, and ½ tsp. salt, stirring occasionally, until just tender, about 3 minute. Add garlic and cook, stirring, until fragrant and golden, about 2 minutes. Add anchovies and cook, stirring to break up fillets.
- Step 2Pour broth and 2 c. water into pot. Increase heat to high and bring to a boil. Add cauliflower, reduce heat to medium, and simmer until tender, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
- Step 3While soup is cooling, in a medium bowl, combine kale, parsley, basil, tarragon, chives, lemon juice, 1/4 cup yogurt, and 1/2 teaspoon salt. In a blender, blend 1 to 2 cups cauliflower soup and 1 cup herb mixture until vibrant green and smooth. Pour into a clean pot or large bowl. Repeat until everything is blended. Stir soup to combine; season with salt.
- Step 4In a small bowl, whisk remaining 1/4 cup yogurt and 2 tablespoons water, adding a few drops at a time until yogurt can be drizzled.
- Step 5Ladle soup into bowls. Top with avocado, almonds, and more chives. Drizzle with yogurt and more oil.
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