Green Soup

This Green Soup is beautifully colored green and dense with nutrient-rich vegetables. Green Soup is the perfect addition to any dinner no matter if it’s the main course or served as a side.

Green Soup can be made vegan by replacing the chicken stock with vegetable stock. Adding animal protein is also an option if you want a more substantial meal.

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The idea for Green Soup came from my fabulous friend, Ana W. She is a brilliant nurse who is dedicated to health and wellness in her professional and private life. Spending time with Ana is always inspirational and motivates new ideas. When the usual question, “What’s for dinner, tonight?” She described a soup, using left over green veggies and it sounded so amazing, it inspired me to create this version of Green Soup so we will call it Ana’s Green Soup.

Ana’s Green Soup

The ingredients listed are enough to make 4 cups of soup. The quantities can be changed in the printable section by changing the drop down arrow next to yield. Please leave a ⭐️ rating below when you give this recipe a try.

SUPPLIES

Shop the items below to make Green Soup at home. This section contains affiliate links which means I make a commission if you make a purchase through my links at no cost to you. Thanks in advance for your support.

• High power blender

• Stock Pot with lid

• Cutting board

• Knife

INGREDIENTS

Here is all the goodies you need to make Green Soup.

• 3 tbsp EVOO

• 1 white onion- diced

• 3/4 iodized sea salt

• 1/2 tsp pepper

• 2 tbsp fresh ginger- minced

• 4 cloves garlic- minced

• 3-4 celery stalks and leaves- minced

• 1 small cucumber (peeled and deseeded) - diced
  *Skip the cucumber if you are Phase 1 or 2

• 2 c chicken broth (preferably homemade)

• 2 tbsp lemon juice

• 1 c packed bok choy- chopped

• 2-3 c curly kale- chopped

• 1 c parsley- chopped

• Olive Oil (optional garnish)

• Parmesan Reggiano (optional garnish)

INSTRUCTIONS

Here how to make Green Soup at home.

1. In a medium stock pot with a lid, heat EVOO over medium/low heat.

2. Add onion, salt, & pepper for 5 minutes, stirring occasionally.

3. Add garlic and ginger for 5 minutes, stirring occasionally.

4. Saute celery for 3 minutes.

5. Add cucumber for 5 minutes, stirring occasionally.

6. Add chicken stock and lemon juice for 2 minutes.

7. Add bok choy, kale, and parsley to the stock pot and cover with a lid for about 8 minutes until the leaves wilt.

8. Carefully, (because it’s hot) transfer contents of stock pot to high power blender and blend on high for a minute until completely unified in texture.

9. Pour into serving bowls, drizzle with EVOO and garnish with Parmesan Reggiano.

Here’s the printable recipe…

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Green Soup

( 0 reviews )

Yield: 4 cups1x2x3x4x5x

Author: Lectin Free Wife

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 3 tbsp EVOO
• 1 white onion- diced
• 3/4 iodized sea salt
• 1/2 tsp pepper
• 2 tbsp fresh ginger- minced
• 4 cloves garlic- minced
• 3-4 celery stalks and leaves- minced
• 1 small cucumber (peeled and deseeded) - diced
• 2 c chicken broth (preferably homemade)
• 2 tbsp lemon juice
• 1 c packed bok choy- chopped
• 2-3 c curly kale- chopped
• 1 c parsley- chopped
• Olive Oil (optional garnish)
• Parmesan Reggiano (optional garnish)

Instructions

1. In a medium stock pot with a lid, heat EVOO over medium/low heat.
2. Add onion, salt, & pepper for 5 minutes, stirring occasionally.
3. Add garlic and ginger for 5 minutes, stirring occasionally.
4. Saute celery for 3 minutes.
5. Add cucumber for 5 minutes, stirring occasionally.
6. Add chicken stock and lemon juice for 2 minutes.
7. Add bok choy, kale, and parsley to the stock pot and cover with a lid for about 8 minutes until the leaves wilt.
8. Transfer contents of stock pot to high power blender and blend on high for a minute until completely unified in texture.
9. Pour into serving bowls, drizzle with EVOO and garnish with Parmesan Reggiano.

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