Dreamy Greeny Super Soup

This powerful blend of earthy vibrant greens feels velvety rich in goodness each spoonful down. A bountiful blend of cruciferous and leaves get lightly sautéd to release medicinal flavors before being spun into dreamy creamy finish. You can instantly feel the chlorophyl activation reach all your cells with every blissful sip. You can use some or all the veggies I've listed, skip what you don't have, and sub ingredients for what you love most. Enjoy this soup warm or cool with crusty baguette, roasted kombucha squash or a dollop of coconut yogurt with pumpkin seeds on top. Since the ingredients all get blended, there's no need for fancy chopping or peeling your garlic. There's nutrients inside garlic peel that can also save you an extra step in the kitchen–just pound down to release the garlic meat and toss with your lightly sautéd veggies before blending. 

Dreamy Greeny Super Soup 
by Sarah Farsh March 10, 2021
  • 1 head broccoli (or one pre-cut bag broccoli)
  • 1 bunch green onion, rough chopped
  • 1 bunch kale (or pre chopped bag)
  • 1 bag baby spinach (or baby kale, or bunch)
  • 1 bunch asparagus, rough chopped
  • 1 bunch celery, rough chopped
  • 5 cloves garlic, smashed
  • 1 tsp fresh ginger (optional) 
  • 1 handful fresh cilantro (or parsley, mint, basil, or mix)
  • 1 handful pure dried coconut (or raw soaked cashews, raw soaked nuts or seeds)
  • 2 tbsp nutritional yeast (or skip)
  • 1 lemon, juiced with zest (or lime, or apple cider vinegar) 
  • 1 tsp good olive oil (or skip and use water)
  • 2 tsp kosher sea salt (more or less to taste)
  • pinch turmeric (optional)
  • fresh cracked black pepper (more or less to taste, I like using black pepper corn straight into the blender for more punch!)
In a large soup pot, warm up garlic, broccoli, green onion, kale, spinach, asparagus, celery, ginger, and optional olive oil together until lightly sautéed but not over cooked. Add the leafy greens last since they cook up the fastest and will get bitter if you cook them for too long. About 5-7 min on medium heat so that everything stays vibrant green and is still actively alive-we're just warming up veggies and releasing their flavors together but don't want to stew. Add coconut, lemon juice, zest, salt, pepper, fresh cilantro (or herbs) to the blender, and transfer the lightly sautéed veggies in on top. You can use your blender plunger to help you pound all of the veggies into the blender so it fits before blending, or if you have a smaller blender, take the veggies in shifts. Add a small splash of water (you can always add more but harder to make it thicker/richer so add water slowly) and blend veggies down into the blade using plunger until all ingredients are well blended together. Adding small splashes of water along the way to achieve desired creaminess. Poor blended soup back into pot to keep warm before serving, or transfer to fridge for a cool soup. You can add more water before serving the days after making if the soup continues to thicken. You can even use broth for more flavor. Serve with sweet potatoes, squash, baguette, or whatever you like! Enjoy!


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