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  • Lily Scott

Cleansing Green Soup

This is more of a method than a recipe. I regularly swap in veggies and greens that are seasonally available. I will use chicken, beef or veggie mineral broth- all are excellent in this soup. It's smooth and savory and a little spicy. I love it in all weather, but especially Spring. 


2 pints Lily's Ladle broth of your choice

2 cups water

1 inch fresh, peeled ginger cut into small pieces

1 tbsp ground turmeric

4 large leaves swiss chard

2 large leaves kale

1/2 bunch asparagus

1/2 bunch parsley

1-2 tbsp coconut oil

1/2 tsp red pepper flakes

salt and pepper

1. In a large soup pot on med-high heat, combine broth, water, ginger and turmeric. Cover and bring to a simmer for 5 minutes.

2. Add swiss chard, kale and asparagus. Cover and simmer for 10 minutes. 

3. Turn off heat, add parsley, coconut oil, red pepper and s +p. Mix together, then cover and let steam for a minute.

4. Puree in a blender, or using an immersion blender until smooth.

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