This Green Goddess Soup takes the familiar flavors of the classic dressing—fresh herbs, lemon, and a touch of tangy yogurt—and turns them into a smooth, comforting soup featuring baby greens and white beans.
Sometimes you just need a burst of bright green in your life, and this Green Goddess Soup is a delicious way to do it. It takes the bright, herb-forward flavor of the classic yogurt dressing and turns it into a creamy, nourishing soup made with veggies, greens, white beans, yogurt and tons of fresh herbs. It can be enjoyed warm or cold, and is an easy and adaptable way to bring more greens into your life. It’s also a nice reminder that soup doesn’t always have to be heavy or cold weather specific—this one is light and green in all the best ways.
This recipe is part of my girl soup series—a spin on the girl dinner concept, made for the people who need something nourishing the most and often have the least time to stop and eat (hi, busy working parents). You can read more about the idea in my full article, but the concept is simple: an easy, flexible, sippable lunch (or dinner) made with good-for-you ingredients that lets you eat well, even when life feels chaotic.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- leeks (can be swapped for onions, but the subtle flavor this allium provides is a nice touch)
- bell pepper
- garlic + anchovies (omit if you don't want to use)
- fresh fine herbs (tarragon is classic, along with basil and chives, but any mix of soft herbs works well—use what you like or have on hand)
- greens (the recipe calls for baby greens such as kale, spinach and chard but any mix of greens that you like will work here)
- canned navy beans or white beans
- chicken or vegetable broth/stock (any combination of stock, bone broth or water will do)
- olive oil + black pepper + coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume)
- greek yogurt or crème fraîche (or any other number of cultured dairy, including sour cream... crème fraîche is my first choice if you plan to make this soup ahead and reheat the soup later, as it holds up best to heat)
- fresh lemon juice (or a vinegar such as red or white wine vinegar)
How to Make It
The soup builds on the same foundation as Green Goddess dressing—fresh herbs, a hint of tang, and a savory backbone (yes, anchovies—but skip them if you prefer). To make it a meal, some aromatics are sweated down, and white beans and baby greens add substance. A big handful of soft herbs like chives and tarragon bring that signature flavor, and a swirl of crème fraîche (or yogurt) gives it the creamy finish you'd expect, just in soup form.
Here is a visual overview of how to make this recipe. The full recipe and all details are listed below this article in the recipe card.
Step 1: Cook the aromatics until soft and fragrant.
Step 2: Pour in the broth and beans, bring to a boil.
Step 3: Add in the greens.
Step 4: Stir in the greens. Cook just until wilted and vibrant, 1–2 minutes.
Step 5: Let the soup cool slightly before blending, adding in the yogurt and lemon juice.
Step 6: Add additional broth as needed to get a smooth purée. Taste and adjust seasoning.
Storage
This soup is best the day it’s made but will keep for up to two days in the fridge. The color may dull slightly, but the flavor holds up well. Reheat it gently on the stovetop. To restore its perfect texture, give it a quick re-blend once it’s hot. This soup doesn’t freeze especially well, as the texture can change once thawed and reheated.
More Soup Recipes:
Making this Green Goddess Soup recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Green Goddess Soup
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
Description
This Green Goddess Soup takes the familiar flavors of the classic dressing—fresh herbs, lemon, and a touch of tangy yogurt—and turns them into a smooth, comforting soup featuring baby greens and white beans.
Ingredients
- 1 tablespoon olive oil
- 1 large leek, cleaned well and diced
- 1 medium yellow pepper, stemmed, seeded and diced
- 2 teaspoons coarse kosher salt, plus more to taste (see note)
- ½ teaspoon fresh ground black pepper, plus more to taste
- 4 cloves garlic, peeled and smashed
- 1-2 oil-packed anchovy fillets (or 1 teaspoon anchovy paste)
- 3 cups chicken stock or bone broth, plus more as needed
- 1 (14-ounce) can white navy beans
- 10 ounces baby greens such as spinach, kale, or chard (see note)
- Small handful chopped chives
- ¼ cup loosely packed tarragon leaves
- 2 cups loosely packed mixed herb leaves (such as basil, cilantro, dill and/or parsley), plus more for garnish as desired
- 2 tablespoons fresh lemon juice, more to taste
- ¾ cup crème fraîche, sour cream or plain Greek yogurt, more for garnish as desired (see note)
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Cook the leek, bell pepper, salt, and pepper until beginning to soften, about 7 minutes. Add the garlic and anchovies and cook until fragrant, about 2 minutes more.
- Pour in 3 cups of the chicken stock and the beans and their liquid and turn the heat up to medium-high.
- Bring the soup up to a boil.
- Add in the baby greens and cook until wilted and bright green, about 2 minutes.
- Shut off the heat. Let the soup base cool slightly.
- Transfer the soup, in batches if necessary, to a blender (see notes for immersion blender alternative). Add in the herbs, lemon juice and crème fraîche
- Carefully, start the blender on low with the cover slightly ajar (see note on blending hot items) to let any steam release. Slowly turn the blender up to and purée until smooth. Add additional broth as needed to get a smooth purée.
- Taste and adjust the seasonings and thickness, adding in additional salt, pepper, chicken broth or lemon juice as needed.
- Serve the soup immediately with a dollop of crème fraîche and additional herbs if desired.
Notes
Baby greens like baby spinach, kale, and chard work best in this soup, as they only need a quick "shock" in the boiling liquid to cook through while preserving their freshness. If you’re using heartier greens, such as mature kale or collards, they need to be cooked longer to soften, about 5 minutes or so.
The herb blend is flexible based on your preference, but for that signature Green Goddess flavor, be sure to include at least chives and tarragon. Other soft herbs (which are tender and leafy with a fresh, bright flavor), such as any combination of basil, cilantro, parsley, and/or dill, will blend smoothly into the soup and help build the flavor. They should be added at the end to keep their flavor from getting dull.
Crème fraîche is my first choice if you plan to reheat the soup later, as it holds up best to heat. I’ve had mixed results when freezing the soup, with Greek yogurt being the most difficult to reheat seamlessly without breaking or curdling, so keep that in mind.
I prefer to blend this soup in a robust stand blender to ensure the greens and herbs are fully puréed. However, an immersion blender can be used, too—the soup just won’t be as smooth. Be careful when blending hot liquids—make sure to keep the lid slightly ajar (and tilted away from your body) to let steam escape. If the steam has nowhere to go, pressure can build up and send hot soup spraying everywhere, and nobody wants that.
Seasoning your soup properly is the most important part of making this soup. Ultimately, learning how much seasoning you prefer is a personal process and is not something I can instruct in a recipe card. It takes trial and error with your own soup pot at home. The more you practice tasting and adjusting, the better you’ll get at knowing exactly what your soup needs to shine. If your soup tastes bland, it likely needs more salt or more acid (lemon juice)—or both—to brighten the flavors.
This recipe was tested using Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, you’ll need less by volume, so start with half and adjust to taste.
The soup can be served hot for a cozy but light meal or chilled for a refreshing, gazpacho-like dish in warmer months. The final seasoning should always be adjusted, but especially if serving it cold, since chilled foods tend to taste more muted. A little extra salt and acid will help bring out the flavors.
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