Green Goddess is an American term originally given to a dressing. It has been fused into many dishes and the recipe has made a comeback. Packed with fresh green herbs, a little sour cream and lemon juice, the creamy dressing is great served on crisp lettuce, as a dip or drizzled on fish, pizzas or soups. This is a healthy green vegetable soup topped with a dash of dressing.
Soup
| 1 | Fennel bulb, small |
| 2 Tbsp | Canola oil |
| 4 cups | Spinach, sliced (Main) |
| 1 head | Broccoli, chopped |
| 5 cups | Vegetable stock, or chicken stock |
Green goddess dressing
| ¼ cup | Mayonnaise |
| 1 | Anchovy, small, drained and chopped, optional |
| 1 clove | Garlic, crushed |
| 2 Tbsp | Sour cream |
| 2 Tbsp | Fresh parsley, finely chopped |
| 1 Tbsp | Tarragon, finely chopped |
| 1 Tbsp | Fresh chives |
| 1 Tbsp | Lemon juice |
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Directions
- Finely dice the fennel bulb. Heat the oil in a heavy saucepan. Sauté the fennel, until softened but not browned. Add the spinach, broccoli, stock and seasonings and bring to the boil. Simmer for about 15 minutes, until cooked.
- Meanwhile, combine the ingredients for the dressing.
- Purée the soup and reheat. Add additional stock or seasoning, if required. Serve topped with a dollop of the dressing.
