Green Garden Goddess Soup

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This recipe of pure green goodness is a great way to get the veggies in

This soup was one of my absolute favourites. Creamy, fresh, yet warming and jam-packed full of the good green stuff. It’s the Courgettes (Zucchini) that make it so deliciously creamy.  I called it Green Garden Goddess Soup as it is full of gorgeous greens, broccoli, fennel, celery, courgette, sugar snap peas, a tiny bit of fresh green chilli, Raw and Vibrant Super Seed Spread.  Serve hot with a sprinkle of smoked paprika and toasted parmesan croutons.

Green Garden Goddess Soup Ingredients

4 sticks Celery
1/2 large bulb Fennel
3 small Garlic cloves
1 large white Sweet Onion
A handful of Sugar Snap Peas 
2 large florets of Broccoli 
1/2 Green Chillie (don’t chop this as you need to take it out later)
3 small Courgettes 
2 tblspn Raw Organic Superseed Spread
2 tblspn Olive Oil
Waitrose ingredients Chicken Stock
Knor Organic Vegetable Stock Cube
1/2 500 ml boiled water
1-2 tspn Caraway Seeds
1 tspn Tarragon
1 tspn Marjoram
3 Green Cardamon pods 
1 Star Anise 
3/4 inch fresh Turmeric (or 2 tspns of powder)
Pinch of salt & pepper 


Wash and finely chop all your veg (except the Chillie)*
Heat the oil in a large saucepan. 
Add the onions and cook until soft and clear.
Add the Raw Seed Spread and stir on a low heat.
Add chopped Celery, Fennel and Waitrose liquid stock.
After approx 10 mins add the rest of the veggies and all the seasoning whilst continually stirring. 
Bring to boil then turn heat right down and simmer gently for about 30-45 mins.

Take off the heat and remove the Cardamon, Star Anise and Chillie (if you like it spicy you can leave a couple of slices in).

Set aside to cool for a little while then pour it into Nutribullet or Blender and blend until creamy. 

The Fresh Turmeric gives it a beautiful colour when you blend it. 

Juicy Lucy’s Tip:

Serve with GF Parmesan Croutons or braised baby button Mushrooms.

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