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Warming Emerald Green Soup

Serves 6


    Warming Emerald Green Soup

    Filling up on green foods is an excellent way to boost your immunity. In our soup that’s chock full of brilliant antioxidant-loaded vegetables and nutrients, a hit of fiery cayenne is just the ticket to warm you from the inside out. Super for flu season. Easy to sip if you’re feeling congested and under the weather. Plus, it’s easy to digest.


    Trouble finding coconut aminos or nectar?  Substitute with low-sodium tamari sauce or a hit of miso for that umami-enhanced flavour.

    Meal-in-a-bowl  If you’re longing to make this soup a meal in a bowl, add some diced firm tofu along with cooked rice or barley. Or stir in some cannellini beans for additional satisfaction.


    Warming Emerald Green Soup


    • 1 Tbsp (15 mL) coconut oil
    • 2 leeks, trimmed and washed thoroughly
    • 2 large garlic cloves, minced
    • 1 in (2.5 cm) piece gingerroot, scraped and minced
    • 3 cups (750 mL) chopped broccoli, including stalks
    • 3 cups (750 mL) low-sodium vegetable stock
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 1/4 tsp (1 mL) cayenne
    • 2 cups (500 mL) lightly packed baby spinach or kale leaves
    • 1 cup (250 mL) frozen peas, thawed
    • 14 oz (398 mL) coconut milk
    • 2 tsp (10 mL) coconut aminos or nectar (optional)
    • 1 Tbsp (15 mL) fresh lemon juice
    • Garnishes: chopped cilantro, plain coconut yogurt, sunflower or pumpkin seeds, and flaked coconut (optional)


    Per serving:

    • calories209
    • protein5g
    • fat17g
      • saturated fat14g
      • trans fat0g
    • carbohydrates14g
      • sugars3g
      • fibre3g
    • sodium311mg



    In heavy saucepan, heat oil. Add leeks, garlic, and ginger and sauteu0301 over medium heat until soft but leeks are still bright green. Stir in broccoli, vegetable broth, and seasonings. Bring to a gentle boil. Cover and simmer for 5 to 7 minutes, or just until broccoli is tender but still bright green. Stir in spinach or kale, peas, coconut milk, and coconut aminos, if using. Heat through.


    Transfer to a blender in batches and whirl until smooth. Stir in fresh lemon juice. Add more cayenne, to taste, if you wish. Ladle into bowls and top with garnishes.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.