Easy Super Green Soup Recipe
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.
Servings: 6
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.