Green Goddess Soup

Here we are at the end of week two of the New Year’s Conscious Cleanse! Making it this far is a huge accomplishment and deserves to be celebrated!

Green Goddess Soup (2)If you’re cleansing along with us, you know that this weekend brings the opportunity to uplevel your detox process by taking on what we call Purification.

Purification is all about slowing down and tuning in. Take a brisk walk to soak up the elusive sunshine with your favorite pup, go to the yin yoga class you’ve been thinking about all week, or spend some quality downtime with friends and family.

Weekends can be challenging when cleansing and for that reason we have come up with a bright, tasty, and creative soup. It’s full of phytonutrients, minerals, and fiber. All of these contribute to overall nervous system health while being comforting and a little classy too! The gremolata puts to use the zest of the lemon and reminds us that spring is just around the corner. Use your creativity to swirl and twirl the Coconut Crema on top of the soup. Like a mini art class!

Enjoy! And Happy Purification!



Green Goddess Soup

Yield: 6 cups


  • 1 TB. coconut oil
  • 3 cloves garlic, minced and divided
  • 2 stalks celery, chopped
  • 1 large leek, thoroughly washed and sliced
  • 1 head cauliflower, cut into small florets
  • 2 medium zucchinis, chopped
  • ½ bunch Swiss chard, chopped
  • ¼ tsp. cayenne pepper
  • Pinch of freshly ground nutmeg
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 4 to 6 cups low-sodium vegetable or chicken broth
  • Juice of 1 lemon
  • ½ cup parsley, chopped
  • Zest of 1 lemon
  • ¼ cup olive oil
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • Coconut Crema, optional

In a medium pot over medium-high heat, warm the coconut oil. After a minute, add the 2 cloves of garlic, celery, and sliced leeks, and cook for 5 minutes or until wilted.

Put the cauliflower, zucchini, and Swiss chard in the pot, add the cayenne pepper, nutmeg, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.

Pour in 4 cups of broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes. Add additional broth to reach desired consistency.

Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. Add lemon juice. Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light. If it is too thick, thin it with a little more broth or water. Before serving top soup with Coconut Crema drizzle and Lemon Parsley Gremolata.

To make the Lemon Parsley Gremolata, in a small bowl combine the parsley and add lemon zest, olive oil, remaining 1 clove of garlic, sea salt and pepper to taste. A mortar and pestle works great for this too.

Related Posts
Showing 11 comments
  • Robyn

    Is your food program pro alkaline ?
    Thank you

  • Kerry

    Recipe confusing? It doesn’t say how much parsley? And are the last 4 ingredients part of soup or lemon parsley gremolata? Maybe separate the recipes? Can I just make the soup without the gremolata? Or does have to be a part of it? Thank you! 😊

  • Kerry Barber

    Oops I see the way staley, must have forgotten to write it down. My bad. 😊

    • Kerry Barber



    This is the second time I’ve made this soup. It is amazing! I didn’t have swiss chard, but had lots of kale, so I used that. Also had some broccoli that needed to be used, so I threw that it. Hot or cold, this is a perfect cleanse soup. Thank you for sharing!

    • Jo and Jules

      Yay, Catherine! We’re so glad you love it! That’s awesome how you changed it up, too. XO, Jo & Jules

  • Laura Serrano

    Does this call for a 2 whole STALKS or ribs of celery

    • Jo and Jules

      Hi Laura, Great question! It is two ribs of celery. Celery head vs. rib vs. stalk, these are often used when talking about celery and can be quite confusing. We’re glad you asked! XO, J&J

  • Vid

    I made this last night for the first time and absolutely loved it! I had saved this recipe when I saw it online last year and it didn’t have the coconut crema (which I may have simply missed when I did a copy and paste into my recipes folder) so I made it with just the gremolata. I will have to try it with the coconut crema next time. The soups heats up nicely too. I can’t wait to make this delicious soup for my Mom. Thanks for posting.

    • Jo and Jules

      Hi Vid, thanks for the love! We’re thrilled you enjoyed this soup so much. It’s a great one to make in bulk and freeze the extra so you have some easy-access green soup on hand in a pinch. Let us know how you (and your mom!) like it when you try it with the coconut crema! XO, The Conscious Cleanse Team.

Leave a Comment