A Nutritious Chlorophyll-Rich Green Soup

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

We are all fans of greens blended in smoothies, but they are also excellent when blended for a soup! This is a very thick but nourishing and light soup that combines so many nutrient-dense greens! Peas are high in fiber at 9g per cup and protein at 8g per cup which makes it a great food for healthy weight control. This soup is full of chlorophyll and rich with important micronutrients such as Vitamin K, manganese, iron, calcium, Vitamin B and Vitamin C. Peas are also high in antioxidants, one called coumestrol that has been shown to protect against stomach cancer.

Note: This soup will freeze easily and will store in the fridge for up to 3 days.


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  • 1 tbsp olive oil or coconut oil
  • 1 leek, sliced
  • 3 cloves of garlic, crushed
  • 1/2 head of broccoli, chopped
  • 4 kale leaves, chopped
  • 1 zucchini, chopped
  • 500 g of baby peas (fresh or frozen)
  • 3 cups (750 ml) vegetable broth or vegetable stock
  • 1 small handful of fresh parsley or 1 tsp dried
  • Salt and pepper, to taste
  • 1 tsp dried oregano
  • 1 tsp dried tarragon


  1. Wash, prepare, chop and slice vegetables.
  2. Heat oil in medium size pot and sauté over a low to medium heat the leeks and garlic until translucent.
  3. Add in the broccoli, kale, and zucchini and stir for a few minutes.
  4. Add the peas and stock and bring to the boil then turn down the heat.
  5. Add remaining ingredients and simmer for 10 minutes or until the vegetables are soft.
  6. Once cooked, use a stick blender and blend the soup to form a smoother texture or leave a little chunky. You can also use a normal blender or chop vegetables into bite size pieces and leave super chunky.
  7. Add in any fresh herbs for garnish (optional) and serve immediately.


  • Leek – scallions, spring onion, brown onion
  • Broccoli – brussels sprouts, kale, spinach
  • Kale – spinach, silverbeet
  • Zucchini – celery, silverbeet
  • Peas – green split peas

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 6

  • Nutrition per serving:
  • Calories130
  • Fat0g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium190mg
  • Carbohydrates21g
  • Fiber6g
  • Sugars2g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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