Green Soup #1 for the Genuine Green Girl


Green Soup #1

How many times can one use G in a title?  If you’re me, never enough.  During the cold New England winter months, it’s easy for one’s body to get overwhelmed.  Lump the cold on top of a busy work and personal life schedule and you have a perfect (not so perfect) recipe for disaster.

When I woke up today feeling far from my best I decided a green soup was in order. In no time, I whipped (ok, if you must know I emulsified…look at me using fancy words) up this fabulous soup, and even managed clocked a 4.5 mile run for the books. Was it a miracle? I can’t confirm but needless to say, I felt on top of the world and was more than ready to tackle my bands performance the following day.

So, whether you’re feeling a bit under the weather, or are just looking for a bright and healthy soup to warm you through the cold this one’s for you.

Green Soup #1 (serves 6)


For the soup (serves 6):
-1 head broccoli (cut into small chunks, reserve ½ cup to the side)
-1/2 zucchini (cut into chunks)
-2 large carrots (sliced on angle, reserve ½ cup to the side)
-2 stalks celery (chopped)
-1/ onion (chopped, reserved 1/4 cup to the side)
-4 cloves garlic (diced)
-1 tsp coconut oil
Vegetable broth (4-6 cups)
-1 container spinach
-2 leaves kale (torn into bite size pieces, all reserved to the side)
-1/2 lemon (juiced)
-2 heaping tbsp spirulina powder
-1 small bunch Parsley (chopped)
-1 spring Rosemary (chopped)
-Sea salt & pepper to taste

For the Garnishes (per person):
a few pieces of each of the roasted veggies
-1 tsp Sunflower butter
-1 tsp hemp seeds
-1 tsp raw cashews (chopped roughly)
-1 tsp pepitas


1-Chop, dice and set out all ingredients first. Also, preheat your oven to 400 degrees Fahrenheit.

2- Heat a large stock pot on medium high heat. Add 1 tsp of coconut oil and when hot add the broccoli, zucchini, carrots, celery, and onion (remembering not to add the reserved portions of veggies).  Cook until veggies are lightly brown, add the garlic and cook for an additional 2 minutes. Add the vegetable stock to the pot until the vegetables are covered and increase heat to high (you may have some leftover which is fine, set this to the side to be used in next step)

3-Cook until vegetables are tender, then add the spinach, lemon juice, spirulina powder, Parsley and Rosemary.  Stir to combine.  Then carefully insert an immersion blender into the pot and blend until smooth. (If you do not own an immersion blender you can process in a blender or food processor in batches.) If you feel the soup is too thick add additional vegetable stock and process until desired consistency is achieved.  Reduce heat to low and cover your stock pot with lid.

4- Combine the broccoli chunks, carrots slices, onion and kale together on a medium to large sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine and place in oven.  Set timer for 5 minutes.  After 5 minutes check the veggies and if needed stir and cook for an additional 10 minutes taking care that the kale does not burn.

5-Carefully distribute your soup to a bowl, and top with the roasted veggies and additional garnishes.


As always eat healthy stay fit,