A Soup-erior Green Recipe

Super Green Soup
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Just like we love to share super green juices and smoothies, we love sharing soups too! This soup is a great way to up your greens for a warming summer or winter soup! This soup is packed full of green goodness with loads of magnesium, calcium, potassium, iron, B vitamins, vitamins A, K, C, E and protein. The garnish is optional but it adds a great texture and added bonus flavor!

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  • 1 tbsp olive or coconut oil
  • 1 leek, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 long green chilli, deseeded and chopped
  • 2 zucchinis, diced
  • 2 large kale leaves, chopped
  • 1 large handful of spinach leaves, chopped
  • 2 swiss chard leaves, plus stems, chopped
  • 2 1/2 cups (375 ml) vegetable stock
  • 1 handful of fresh basil
  • sea salt and pepper, to taste
  • 2 kale leaves and 4 tbsp pine nuts or slivered almonds for garnish (optional)


  1. Preheat oven to 350 F (180 C).
  2. Wash and prepare vegetables as instructed.
  3. Heat oil in medium pot and sauté the leek and garlic over low to medium heat until soft.
  4. While the leek and garlic cook, line a baking tray and rub oil into the 2 leaves of kale for garnish, salt lightly and bake in oven for 10-15 mins, or until crispy. Add the nuts in for the last 6 minutes to toast lightly.
  5. Add in the zucchini, leafy greens and basil and stir for a few minutes.
  6. Add the vegetable stock and season to taste. Bring to a boil then turn down the heat and simmer for 5-8 minutes or until the vegetables are soft.
  7. Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth.
  8. Garnish with the crispy kale and toasted nuts and serve immediately.



  • Leek – onion, scallions, spring or brown onion
  • Zucchini – golden zucchini, broccoli, peas
  • Kale – spinach, broccoli
  • Spinach – kale
  • Swiss chard – rainbow chard, celery
  • Basil – thyme, oregano, sage

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 4

  • Nutrition per serving:

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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