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Many Greens Soup

Serves 4 | ready in 30 minutes


    Many Greens Soup

    Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this Many Greens Soup—spinach, watercress, baby beet greens, et cetera. Just be sure not to include lettuces, which don’t heat well.


    Did you know?

    From a molecular standpoint, the chlorophyll found in green foods is very similar to hemoglobin, a critical part of our blood that’s responsible for transporting oxygen. This explains why chlorophyll-rich vegetables are so effective in replenishing our red blood cells, aiding in increased purification, oxygenation and energy.


    Many Greens Soup


    • 4 cups miso broth
    • ½ cup raw cashews
    • 1 Tbsp extra-virgin olive oil
    • 2 medium leeks, white and light green parts only, thinly sliced
    • 3 garlic cloves, minced
    • 1 Tbsp minced fresh thyme
    • ½ lb broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)
    • 1 cup fresh or frozen peas
    • 6 oz mixed dark baby greens, like spinach, arugula and kale (about 6 cups, packed)
    • ½ cup (packed) chopped parsley
    • 2 Tbsp fresh lemon juice
    • ¼ tsp sea salt
    • ½ tsp ground black pepper
    • Fresh chives, for serving (optional)
    • Thinly sliced radishes, for serving (optional)


    Per serving:

    • calories230
    • protein10g
    • fat12g
    • carbs26g
      • sugar6g
      • fiber7g
    • sodium576mg



    In blender, process broth and cashews until smooth. Set aside.


    Warm oil in large heavy-bottomed pot over medium heat. Once hot, add leeks and saute for 3 to 4 minutes, stirring occasionally to soften. Mix in garlic and cook for 1 minute longer.


    Add blended cashew-miso broth, thyme, broccoli and peas to pot and bring to a simmer over medium-high heat. Partially cover, leaving lid slightly ajar, and reduce heat to medium-low. Cook mixture for 5 minutes, or until broccoli is bright green and tender. Uncover and add baby greens and parsley. Stirring constantly, cook for no more than 1 minute longeru2014just long enough to wilt the greens.


    Remove pot from heat and transfer mixture to blender. Add lemon juice, salt and pepper. Blend until very smoothu2014this may take a moment.


    Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.


    Like this recipe?

    This recipe is part of the Superfood Soups For the Soul collection.



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