Paula’s Super Green Soup

I love a green soup, and this one ticks all the boxes, it’s super simple and super green! This soup recipe from Nutritional Therapist Paula Sharp is a warming, comforting way to get your greens in.

Any green vegetable can be used, including green cabbage, broccoli, asparagus, kale, chard, spinach, collard greens, beans, zucchini, silverbeet and more. This super green soup is a tasty nutrient-packed dish that isn’t complicated or fussy.

Paula’s Super Green Soup

With the kids, green food means ‘go’, and always has done. It means energy, a happy tummy (gut), a great poo (in house, quite the talking point). In a soup these vegetables are all quickly absorbed.

Ingredients & Method:

Open your fridge, check your vegetable bin & bring out everything green.

Cube or slice it.

Sautee 1 large, diced onion in a tablespoon of coconut oil.

Add your vegetables.

Add 2-4 vegetable stock cubes.

Cover with water & gently simmer until everything is soft.

Blend & eat.

Today’s soup consists of:

1 large onion

2 heads of broccoli including stems

1 large leek

300g frozen peas

A lot of chard or silver-beet

1/2 a head of lettuce

4 vegetable cubes

2 litres of boiling water

Once simmered, off the heat, 4 large cloves of garlic were squeezed into the mix (with a garlic press).

Blend, serve, top with pumpkin seeds.

Can be stored in the fridge for 3 days.

Paula Sharp is a Nutritional Therapist & champion of Simple Living & Whole Foods as a way of life. She consults 1.1 with clients in NZ, the UK & Europe on nutrition & mindset. Her mission is to empower women’s health & wellbeing.

You can find out more about Paula and her work at paulasharpnutrition.com