Immunity Boosting Green Soup
featured in 25 Soup Recipes
This soup is a comforting and nourishing meal. The combination of greens, like spinach and swiss chard, with herbs and spices creates a flavorful broth that is also packed with nutrients for maximum immune system support.
Tasty Team
87% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 8 servings
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- fresh ginger, peeled and sliced 3 inches (7cm)
- 4 scallions, chopped
- 3 tablespoons fresh oregano leaf
- 1 cup fresh parsley (35 g), plus more for serving
- ¼ teaspoon cayenne
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 2 tablespoons low sodium soy sauce
- 4 cups broccoli florets (600 g), tough stems trimmed
- 6 cups chicken stock (1.5 L), or vegetable stock
- 4 cups swiss chard (145 g), loosely packed, thick stems trimmed, roughly chopped
- 1 lb baby spinach (455 g)
- 1 avocado, ripe, diced
- ¼ cup lemon juice (60 mL)
- kosher salt, to taste
- pumpkin seed, toasted, for garnish
Nutrition Info
- Calories 146
- Fat 8g
- Carbs 17g
- Fiber 5g
- Sugar 5g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
- Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
- Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
- Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
- Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
- Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
- Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
- Enjoy!
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