A Soup-erior Green Recipe

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!


  • 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.


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4


  • 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