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Revitalizing Green Soup

Author Claire Grieve


This nutritious green soup is my go-to when the temperature drops. It is packed with green veggies and delivers concentrated nutrients without making your body work too hard digesting raw plants.


o 1 head of broccoli

o 1 zucchini

o 3 handfuls of fresh spinach and kale

o 2 cups shelled sweet peas

o 4 cups vegetable broth

o 1 chopped leek

o 1 clove of garlic

o 3 tbsp of olive oil

o ½ pack cilantro leaves

o ½ packed parsley

o Juice of 1 lemon

o Sea salt and pepper to taste


• Wash and roughly chop broccoli, zucchini, spinach, kale and sweet pea. Set aside. • Dice and slice the leek and garlic.

• In a large saucepan, heat olive oil over medium-high until warm.

• Add (remove garlic and) leeks, stir and soften for about 5 mins until fragrant.

• Add garlic and stir for 1 minute.

• Next add broccoli, zucchini, sweet peas and kale, stir and cook for an additional 5 minutes.

• Pour in vegetable broth and bring soup to boil, reduce heat and simmer for 15 minutes until vegetable are tender. Stir occasionally.

• Add the spinach and sweet pears, simmer for another remove few change to 2 minutes.

• Turn off heat and allow soup to cool

• Pour into a blender with lemon juice, cilantro and parsley and purée until smooth.

Serve in a bowl, add a swirl of a good fragrant olive oil and garnish with a few cilantro leaves, kale chips or shaved almonds.

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