If you're looking for a vibrant, healthy recipe that’s warm, satisfying, and packed with flavor, this super green soup is for you. It's everything you love about green juice but transformed into a comforting, anti-inflammatory soup perfect for chilly days. It’s a great way to nourish your body with a lot of veggies while staying cozy in the winter.
Rating
5 stars (1 reviews)
Ingredients
2 Tablespoons olive oil
1 brown onion (diced)
6 stalks celery (diced)
1 jalapeno (seeded and diced)
2- inch piece ginger (peeled and chopped)
¼ cup chopped garlic (this is not a typo)
6 cups chicken or vegetable stock
6 heaping cups spinach ( or “Power Greens”)
½ cup packed fresh cilantro or parsley (tender leaves and stems)
In a medium saucepan, warm the olive oil. Add onion, celery, jalapeno, ginger and garlic. Saute until onion is tender and translucent, about 5 minutes.
Add stock and bring to a boil. Lower heat and simmer until vegetables are softened, about 10 minutes.
Add spinach, cilantro, and salt to taste and simmer until wilted, about 2 minutes.
Blend everything in the pot with an immersion blender or carefully in batches in a blender. Taste for seasoning and add your desired add-ins. If I add rice, I put the rice in a bowl and ladle the soup on top.
Reviews
Suzanne Seftel Glassman on 2025-02-02 (5 stars): I added a can of cannellini beans when I added the broth and the result is absolutely delicious! Thank you!!
