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  • Lily Scott

The Best Green Soup

Updated: Feb 4, 2022

It seems like every food blogger has their version of this recipe. I've tried them all- and here is my takeaway: BROTH MATTERS. Make this recipe with water, and it is a 3 star review. Make it with Lily's Ladle Broth, and you've immediately made it pro. It is also worth noting that this recipe is flexible to the contents of your refrigerator. Make this recipe to the letter and you're golden. Or substitute in with similar quantities noted using the veggies you have. Corn, instead of beans or peas? Yes. Broccoli instead of summer squash? Yes. Enjoy and make sure to tell you blender that they get a gold star for the day.


2 cups water

1 inch fresh ginger

1 tbsp ground turmeric

1 bunch fresh kale- stems removed

2 cups summer squash (zucchini), cubed

1 cup green beans or peas

1/2 cup fresh parsley

1-2 tbsp coconut oil

pinch cayenne pepper

salt and pepper to taste


  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 kale, squash and beans or peas. Cover and simmer for 10 minutes.

  3. Turn off heat. Add parsley, coconut oil, cayenne 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. Enjoy!

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