Super Simple, Very Green Soup.

I adore this soup from Gena Hamshaw. It’s so incredibly simple and cooks up super fast. I use it as a breakfast soup most days in the winter and have had so many patients try it with powerful results. One of my clients found her sweet cravings all but disappeared after having this daily for a few weeks. For those of you who find it hard to get your greens, this is a delicious and super easy way to make sure you get-those-greens!


1 tablespoon olive oil
1 white or yellow onion chopped
2 cloves garlic minced
3 teaspoons minced ginger to taste
2 medium Chinese yam, sweet potato or yukon gold potatoes (about 3/4-1 pound)
1 teaspoon sea salt
4 -6 cups bone broth, vegetable or chicken broth
2-3 heaping cups broccoli stems or florets or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini
4 cups tightly packed roughly chopped kale, Swiss chard, beet greens, or spinach (I usually add about 6 cups and just adjust the amount of broth I add to account for the extra greens)
1 cup unsweetened soy or almond milk or nut creamer
Black pepper to taste

For serving: white beans cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.
Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.

Add the yam/potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.

Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you’ll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.

Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins

The medicine on your plate:

Greens build the blood, help cleanse the liver and are chalk full of nutrients to keep us strong and healthy. Greens also have the ability to help stabilize blood sugar which help curb those sugar cravings and energy dips in the day.

Ginger is naturally warming and great to add in for the cold winter months.

By cooking and lightly cooking the greens you make it super easy for your body to absorb the nutrients and also help you keep  you toasty warm in the winter months!

gluten free, nut free, soy free optional, veganServings: 10 cups, or 6-8 servings

Author: Gena Hamshaw