Super Green Soup

Posted by on Dec 10, 2012 in 21DSD, Dinner, Lunch, Paleo, soup, vegan, Vegetables, Vegetarian | 4 comments

When I’m really busy, I tend to slack on my vegetable consumption. It’s a satiety issue, really- when I’m really hungry, vegetables aren’t what do it for me.

But we really should be eating them, right? Of course we should.

I made this for my grandma last year while I was visiting her in Florida, in an effort to get her to eat some vegetables. She loved it, and I’m willing to bet it accounted for about half of her vegetable intake for the entire year. Her eating habits make me crazy. She basically lives on rye bread and margarine and ginger ale. She’s 94, so clearly everything we think we know about nutrition is wrong. No, not really. What it is, to me is a testament to just how much one’s constitution has to do with their health. Hers is obviously pretty damn strong. Stronger than yours, I’m willing to bet, so please don’t go tossing all your healthy food and replacing it with rye bread and margarine.

This soup is great to have around when you need a little something, and is a great way to get more vegetables into your life. It would make a great light lunch with some everything crackers, out of a mug for a mid afternoon snack, or as a first course or comforting side dish for dinner. Heck, kids or grandmas might even like it. I like to add some extra grass fed butter to mine to make it more filling.

Super Green Soup

2 leeks, white and light green parts only, sliced
1 large bunch broccoli, cut into florets
1 bunch spinach, roughly chopped
4 cloves garlic
4-6 cups chicken or vegetable stock, preferably homemade
2 tablespoons butter, ghee, or coconut oil
salt and pepper to taste

  • In a large soup pot, saute the leeks in the butter (or ghee or coconut oil) over medium heat or until they begin to soften, about 3-4 minutes
  • Add the broccoli and the garlic cloves and saute another 5 minutes or so.
  • Add enough broth and cover, reducing heat to low.
  • Simmer for 15 minutes, or until the broccoli is soft.
  • Add the spinach and turn off the heat. It should wilt pretty much right away.
  • Puree in batches, adding more water or broth if necessary, and season to taste with salt and pepper.

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  1. Mmmm, I’ve made something similar to this before. Soups are so comforting.

  2. I have made this soup several times since March. This is hands down the best soup I have ever made with bone broth (also used your pressure cooker recipe). THANK YOU!

    • yay! I’m so glad to hear it. Thanks Crystal :)

  3. This was fantastic! I used beet greens instead of spinach (because that’s what I had).


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