Immunity Boosting Green Soup
Yield: approximately 10 cups (6-8 servings)
Whether employed as a natural antidote to sore throats and colds, a post-holiday detox or an effective way to clean out your crisper drawer, this flavorful soup can be vegan, gluten-, soy- and nut-free based on the chosen cream/milk option.


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 2-3 teaspoons minced ginger (to taste)
  • 2 medium (about 1 pound) Yukon gold potatoes, peeled and roughly chopped
  • 1 teaspoon kosher salt plus more to taste (I add an additional 1/2 teaspoon, give or take, at the end)
  • 4 cups low sodium vegetable broth
  • 2 heaping cups broccoli stems and/or florets (may sub chopped asparagus, chopped baby bok choy, or roughly chopped zucchini)
  • 4 cups tightly packed, roughly chopped kale, Swiss chard or spinach (from an 8 to 9-ounce bunch; tough stems removed)
  • 1 cup cream or half and half or½ cup canned coconut milk or cashew cream
  • Black pepper to taste
  • Optional for serving: cookedwhite beans, rice, quinoa, roasted chickpeas, toasted pepitas, fresh herbs, crackers for crumbling, etc.


  1. Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Sauté 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 fragrant.

    Add the 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 and simmer for 5-10 minutes, or until tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until bright green and wilted.

    Transfer the soup to a blender in batches to puree thoroughly. (Take caution, venting the cap on the lid and covering with a tea towel to avoid a buildup of steam and hot splatters.) Return the soup to the pot and stir in the cream or milk and black pepper to taste. Add more salt, as needed, and serve with toppings of choice.

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


Sufficient seasoning really makes a difference with this vegetable-rich soup, heightening the underlining flavor of the broth. The use of potato creates a velvety texture and added thickness. I haven’t tried this, but for those who avoid potatoes, you could sub a can of drained white beans or experiment with a similar weight in cauliflower.

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