Simple Green Soup Recipe

Simple Green Soup Recipe

AuthorSelina RoseCategoryDifficultyBeginner

Yields1 Serving
 1 tbsp butter
 1 small white or yellow onion, chopped
 2 cloves garlic, minced
 2 tsp minced ginger (to taste)
 1 can organic white beans
 1 tsp salt
 4 cups low sodium chicken bone broth
 2 cups broccoli stems and florets
 2 cups chopped Swiss chard or baby bok choy
 2 zucchini
 4 cups tightly packed, roughly chopped kale, Swiss chard, beet greens, or spinach
 1 cup unsweetened soy or almond milk
 Black pepper to taste
1

Heat the butter in a large stock or soup pot over medium heat. Add the onion. Sauté onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.

2

Add the broth, salt, and broth to the pot. Bring to a boil. Add the broccoli and zucchini and simmer for 5 minutes.

3

Rinse the can of beans well until the water runs clear and add to the pot. Stir in the bok choy, kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.

4

Use an immersion blender, or transfer the soup to a blender in batches to puree thoroughly. Add water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.

5

Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

6

For serving: top with cooked brown rice, cooked quinoa, or pumpkin seeds.

Ingredients

 1 tbsp butter
 1 small white or yellow onion, chopped
 2 cloves garlic, minced
 2 tsp minced ginger (to taste)
 1 can organic white beans
 1 tsp salt
 4 cups low sodium chicken bone broth
 2 cups broccoli stems and florets
 2 cups chopped Swiss chard or baby bok choy
 2 zucchini
 4 cups tightly packed, roughly chopped kale, Swiss chard, beet greens, or spinach
 1 cup unsweetened soy or almond milk
 Black pepper to taste

Directions

1

Heat the butter in a large stock or soup pot over medium heat. Add the onion. Sauté onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.

2

Add the broth, salt, and broth to the pot. Bring to a boil. Add the broccoli and zucchini and simmer for 5 minutes.

3

Rinse the can of beans well until the water runs clear and add to the pot. Stir in the bok choy, kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.

4

Use an immersion blender, or transfer the soup to a blender in batches to puree thoroughly. Add water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.

5

Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

6

For serving: top with cooked brown rice, cooked quinoa, or pumpkin seeds.

Simple Green Soup Recipe
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).