With one pot, five minutes to prep, and less than 20 minutes to cook, this energizing green soup is one of my favorite go-to meals when I want something light, nourishing, and grounding. It’s a vegan, gluten-free, antioxidant-packed soup that feels like instant care in a bowl—no chopping required. When I am doing a reset or detox with a client, I love to incorporate this recipe.
Dark leafy greens help support the body’s natural balance by calming inflammation and supporting digestion. When inflammation runs high, energy, digestion, and overall health can suffer, which is why I often turn to soups like this when I want to feel lighter. Fresh ginger, turmeric, parsley, cilantro, and lemon add warmth and brightness and have detoxing and anti-inflammatory properties. I always add a pinch of black pepper with turmeric because it helps the body better absorb turmeric’s benefits.
Adding kombu, a mineral-rich sea vegetable, to the broth boosts the soup with minerals that support hydration and energy. If you prefer to skip the beans, you can—the soup is still deeply satisfying and flavorful.
Garnishes matter to enhance the flavor. Finish each bowl with fresh lemon juice, herbs, extra virgin olive oil, and a pinch of Himalayan sea salt and black pepper. For an easy vegetarian protein boost, pumpkin seeds are a favorite.
When I prep meals with clients, blended soups are always a foundational tool. They’re easy to digest, incredibly versatile, and make healthy eating feel effortless. Make a big pot on the weekend, enjoy it throughout the week, and pair it with lean protein for a simple, balanced meal the whole family can enjoy.
Serves 4
- 3 cups vegetable stock
- 1 cup light or full-fat coconut milk
- 1 handful spinach
- 1 handful kale
- 1 handful arugula
- 1 handful parsley or cilantro (or both)
- 1 handful chickpeas
- 1 1/2 inches fresh ginger
- 1 red onion
- 4 cloves peeled garlic
- 2 tablespoons turmeric
- 1 teaspoon cayenne pepper
- Dash of black pepper
- 1 teaspoon Himalayan sea salt
- 1 strip kombu (optional)
For Garnish
- Juice from 1/2 lemon
- Fresh herbs
Add all to one soup pot and cook on low to medium for less than 20 minutes. If using kombu, remove it prior to blending. Transfer to a blender and blend for a few seconds. Or, use an immersion blender.
Garnish each bowl with lemon juice, fresh herbs, and a drizzle of extra virgin olive oil.
