Green Goddess Herb Soup {Gluten Free, Low Carb & Dairy Free Option}
Cook time
Total time
Super green and exploding with the vitamins, minerals, and FLAVOR! Keto, gluten free, and dairy free option too!
Recipe type: Soup
Serves: 5 cups
Soup Base
  • 2 tbsp Olive Oil
  • 3 Shallots, diced
  • 4 cups Vegetable Stock
  • 2 cups Broccoli Florets
  • 2 cups Baby Spinach
  • 1 cup Parsley Leaves, stems removed
  • ½ cup Basil Leaves
  • 1 Whole Avocado, diced
  • Salt & Pepper to taste
Roasted Chickpeas
  • 1 can Chickpeas, drained and patted dry
  • 1 tbsp Olive Oil
  • Generous Flake Salt and Pepper
For Serving
  • 1 cup Greek Yogurt
  • or 1 cup Coconut Cream + 1 tbsp Lemon Juice for Dairy Free
  1. In a medium soup pot, saute diced shallots in 2 tbsp olive oil over low heat until softened.
  2. Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender.
  3. Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.
  4. Transfer soup to a blender and add the diced avocado. Puree until smooth. *You may have to work in two batches.
  5. Return to the pot and stir in greek yogurt. Season with salt and pepper and serve.
To Serve
  1. The Greek Yogurt or Coconut Cream with Lemon Juice should be added AFTER the soup is blended
  2. OR
  3. If you plan to freeze the soup or intend to have leftovers, omit greek yogurt and add just before serving. One good scoop per bowl is perfect!
Roasted Chickpeas
  1. Heat oven to 400 degrees.
  2. Arranged the chickpeas on a baking sheet and drizzle with oil, salt and pepper.
  3. Bake for 10-15 minutes or until the chickpeas split open.
Nutrition Information
Serving size: 1.5 cups
Recipe by Inspector Gorgeous at