I love having a simple formula for making green soup that I can riff on depending on what’s in my fridge. The formula is easy: a couple of denser green vegetables like zucchini, broccoli, cucumber, or peas; a leafy green like spinach, kale, or arugula; fresh herbs such as parsley, cilantro, dill, or basil; warming spices like coriander and cumin; something salty like mineral-rich salt, dulse, or miso; a healthy fat such as avocado, coconut cream, olive oil, or ghee; something acidic like lemon, lime, or ume plum vinegar; and water or vegetable stock to bring it all together.
I simply steam the denser vegetables until tender but still vibrant, then add them to a blender with the herbs and remaining ingredients and blend until creamy. From start to finish, it takes about 15 minutes, and the combinations are endless. Some days I’ll add dulse, hemp or sesame seeds, or garnish with fresh cilantro or parsley. Use this recipe as a starting point, then have fun creating your own version with whatever you have on hand.
PREP: 10 min | COOK: 5–7 min | YIELD: 2 servings
Ingredients
2 cups broccoli florets, cut into small florets
1 cup zucchini, roughly chopped
3 cups filtered water
1 avocado, pitted
½ cup parsley, stems & leaves
½ cup cilantro, stems & leaves
1 teaspoon ground coriander
½ teaspoon ground cumin
1-2 tablespoons fresh lemon or lime juice
2 tablespoons dulse flakes (optional)
1 tablespoon white miso paste
½ teaspoon mineral salt
Instructions
Cut the broccoli into small florets and roughly chop the zucchini. Bring the water to a boil in a medium pot, then add the broccoli and zucchini. Cover and simmer for 5–7 minutes, until the vegetables are tender but still bright green. Avoid overcooking; you want them softened enough to digest easily while retaining their fresh color.
Transfer the vegetables and cooking liquid to a high-speed blender. Add the avocado, parsley, cilantro, coriander, cumin, lemon or lime juice, dulse flakes, miso, and salt. Blend until smooth and creamy. Taste and adjust the seasoning, adding more citrus or salt as desired.
Serve warm or at room temperature, garnished with fresh herbs, dulse flakes, hemp or sesame seeds, or a scoop of cooked grain of choice.
Cooking Notes
Keep it green: The key is to cook the broccoli and zucchini just until tender. Overcooking dulls their color and flavor, while a short cooking time keeps the soup vibrant and fresh.
Use the whole vegetable: The cooking water becomes part of the soup, carrying some of the flavor and nutrients from the vegetables. There’s no need to drain them before blending.
Make it your own: This is a flexible green soup formula. Swap in whatever green vegetables or herbs you have on hand, and adjust the fat, acid, and seasonings to taste. Avocado creates a creamy base here, but olive oil, ghee, or coconut cream can also work.
Dosha Notes
V: Serve with warm cooked rice or quinoa
P: Enjoy room or slightly warm, not hot
K: Add some ginger powder and extra black pepper
Nutrition
(Per serving)
Calories: 250–265 kcal
Protein: 8–9 g
Fat: 16–17 g
Carbs: 24–27 g
Sugar: 7–8 g
Fiber: 10–12 g
Shop Kitchen Essentials
Ground Cumin
Ground Coriander
Dulse Flakes
