Super Green Soup

Super Green Soup

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A healthy diet is all about balance. And after a few days of what feels like constant-mashed-potatoes… I needed a soup today. I tossed together what I had in my fridge and pantry and it turned out to be just what I needed— a perfectly seasoned, full-of-greens type of detox soup. I might have Thanksgiving leftovers again for dinner… but adding the greens in today for lunch really made a difference in my energy levels! Hope you enjoy this recipe!

Super Green Soup
Super Green Soup
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  • 8 cups unsalted vegetable broth
  • 1 yellow onion chopped finely
  • 4 large stalks of celery trimmed and chopped
  • 1 tbsp walnut oil
  • 1 bunch of asparagus ends removed and chopped
  • 2 bunches broccoli heads only
  • 1 large zucchini
  • 3 large garlic cloves or 4-5 small ones, minced
  • 1 tbsp all purpose seasoning
  • 1 tbsp mustard seed
  • 1/2 tbsp dried parsley
  • 1/2 tbsp dried basil
  • 1 bunch of parsley leaves only chopped
  • 1 bunch of kale stems removed and chopped
  • 1 bunch of collard greens chopped
  • Salt and pepper to taste


  1. In a large soup pot, add 1 tbsp of walnut oil. Add in onions and sauté until translucent.
  2. Chop all other vegetable ingredients into small pieces.
  3. Add in the celery and cook for 5 minutes, stirring occasionally. Add in garlic and cook for another 2 minutes.
  4. Add in all dry seasonings and stir well for about a minute or until fragrant.
  5. Add in vegetable broth and bring to a simmer.
  6. Add in chopped broccoli, asparagus, and zucchini and simmer in the soup pot for about 30 minutes or until fragrant and the veggies are tender.
  7. Add in chopped parsley, kale and collard greens and stir well. Allow the greens to get soft, about 10 minutes.
  8. Once cooked, remove from heat and allow to cool. When cool enough to handle, blend using a handheld immersion blender or in a high powered blender.
  9. Add back into the soup pot, taste and adjust seasonings as necessary.
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Super Green Soup


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