If you’re looking for a vibrant, healthy recipe that’s warm, satisfying, and packed with flavor, this super green soup is for you. It’s everything you love about green juice but transformed into a comforting, anti-inflammatory soup perfect for chilly days. It’s a great way to nourish your body with a lot of veggies while staying cozy in the winter.
Why You’ll Love This Simple Green Soup
I know, super green soup is a weird title for a recipe, but this soup is exactly what you need when those New Year’s resolutions to eat healthier are still fresh in your mind. I see so many people drinking ice cold green juices after January 1 and I shake my head. Cold juices make you COLD. In the winter, we want to stay warm.
This soup has a creamy consistency and gives you all the nutrients and bright flavors that are in a green juice but in a warm, spoonable form. Made with leafy greens, green veggies, and a few pantry staples, this recipe is adaptable, quick, and brimming with powerful antioxidants.
You also have the option to add in grilled chicken, cooked rice, shrimp, dumplings, salmon, or anything else you might want to throw in there. Whether you’re making it as a reset meal or simply to enjoy some good food, it’s sure to become one of your favorites.
Ingredient Notes
- Olive oil: Adds a rich base for sautéing the aromatics and enhances the overall flavor. You can swap this for avocado oil or coconut oil in a pinch.
- Brown onion: Brings a natural sweetness and depth of flavor to the soup. Yellow or red onions can work as substitutes.
- Celery: Lends a subtle earthy flavor and a bit of crunch if not cooked down completely. Fennel or leeks are good alternatives.
- Jalapeño: Offers gentle heat to balance the green vegetables. Use a milder chili if you prefer or omit altogether.
- Ginger: Delivers a warm zing that pairs well with the super greens.
- Fresh garlic: The star of the aromatics, it gives a bold and robust savory flavor that carries the soup. No substitutions here—you need this!
- Chicken or vegetable stock: Acts as the flavorful, comforting liquid base. Bone broth is a great option for extra protein, or use water in a pinch and adjust seasoning. You can also use chicken or vegetable broth instead.
- Spinach or “Power Greens”: Packs the soup with nutrients, bright color, and a fresh, slightly sweet flavor. Swap with collard greens, kale, or chard if you like.
- Fresh cilantro or parsley: Adds brightness and a herby freshness to lighten the soup; parsley is a natural sub for cilantro, and vice versa, or try fresh dill for a twist.
- Salt to taste: Brings out the flavors of all the ingredients; always season incrementally and adjust as needed.
- Add-ins: Cooked rice, shredded chicken, white beans, green peas, cooked shelled edamame, cooked shrimp, or dumplings. These make the soup heartier and adaptable to what you have on hand—perfect for turning it into a meal.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Super Green Soup
Step 1: In a medium saucepan, warm the olive oil over medium-high heat. Add onion, celery, jalapeno, ginger and garlic. Saute until onion is tender and translucent, about 5 minutes.
Step 2: Add chicken or vegetable stock and bring to a boil. Lower heat and simmer until vegetables are softened – about 10 minutes.
Step 3: Add spinach, cilantro, and salt to taste and simmer until wilted – about 2 minutes.
Step 4: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a high powered blender or food processor. Taste and adjust seasoning with salt, and black pepper if you prefer. Enjoy!
Expert Tips
- If I add rice, I put the rice in a bowl and ladle the soup on top.
- A squeeze of lemon juice can brighten the flavors, especially if your greens are a little earthy.
- If you’d like to add richness, a splash of coconut milk can turn this into a creamy soup without heavy dairy.
Serving Tips
Serve your bowl of soup with crusty bread for a filling meal or garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of red pepper flakes or cayenne pepper for a touch of heat.
You can also serve this soup with a side of roasted vegetables, a warm Brussels sprouts Caesar salad, or roasted asparagus.
Storage Tips
Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
Make a big batch and freeze in portions for up to 3 months. Thaw soup overnight in the fridge and reheat on the stove or in the microwave.
Recipe FAQs
Yes you can. Frozen spinach, kale, or collard greens work perfectly. Just add them straight to the pot and simmer until heated through.
More Delicious Soup Recipes
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Easy Super Green Soup Recipe
Ingredients
- 2 Tablespoons olive oil
- 1 brown onion, diced
- 6 stalks celery, diced
- 1 jalapeno, seeded and diced
- 2- inch piece ginger, peeled and chopped
- ¼ cup chopped garlic, this is not a typo
- 6 cups chicken or vegetable stock
- 6 heaping cups spinach, or “Power Greens”
- ½ cup packed fresh cilantro or parsley, tender leaves and stems
- Salt to taste
- Optional Add-ins: , cooked rice, shredded chicken, cooked shelled edamame, cooked shrimp, dumplings
Instructions
- In a medium saucepan, warm the olive oil. Add onion, celery, jalapeno, ginger and garlic. Saute until onion is tender and translucent, about 5 minutes.
- Add stock and bring to a boil. Lower heat and simmer until vegetables are softened, about 10 minutes.
- Add spinach, cilantro, and salt to taste and simmer until wilted, about 2 minutes.
- Blend everything in the pot with an immersion blender or carefully in batches in a blender. Taste for seasoning and add your desired add-ins. If I add rice, I put the rice in a bowl and ladle the soup on top.
Notes
- If I add rice, I put the rice in a bowl and ladle the soup on top.
- A squeeze of lemon juice can brighten the flavors, especially if your greens are a little earthy.
- If you’d like to add richness, a splash of coconut milk can turn this into a creamy soup without heavy dairy.
- Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Make a big batch and freeze in portions for up to 3 months. Thaw soup overnight in the fridge and reheat on the stove or in the microwave.
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