Green Pastures Soup

Yield: 1 servings
Calories: 304
Theme: Lunch
Rating:  This recipe has not been rated

This soup includes lots of leafy greens that will make sure your body has all the nutrients it needs.  Parsley is the functional cleansing ingredient that will help support kidney function and promote bone health. If you’d like, you can also add half a can of beans for a protein boost. 


  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 tbsp diced onion
  • 2 stalks celery, trimmed, chopped
  • 1 tsp fresh ginger, peeled and chopped
  • 2 cups fresh broccoli, cut up
  • 1/2 pound fresh mix of spinach, arugula and Swiss chard
  • 2 cups parsley roots, peeled, diced
  • 1/2 cup parsley, roughly chopped
  • fresh water, as needed
  • sea salt and ground pepper, to taste
  • lemon or lime juice


1. Put olive oil into a large soup pot and infuse the oil over medium heat by stirring in the garlic, onion, and ginger to season the oil. Add the broccoli, arugula, spinach, swiss chard, parsley roots (or parsnip), celery and parsley, and stir a bit until the greens are wilted. Add just enough water to cover the vegetables because the greens cook very fast, and if cooked too much, many of the nutrients will be lost.


2. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.


3. If you would like, add  beans for added fiber and protein!


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