Feel Good Green Soup

This feel good green soup is perfect for meal prep on Sunday as it is the ideal quick dinner to reheat during the busy work week paired with a fresh organic spring mix salad. It is nutrient-dense, low-fat, gluten-free, vegan, and jam-packed with vegetables. Rich and creamy!


  • 3 cups broccoli florets
  • 2 tbsp. olive oil, divided
  • 1 10-ounce pkg frozen organic spinach
  • 1 10-ounce pkg frozen organic kale
  • 1 10-ounce pkg frozen organic peas
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 ½ cups vegetable stock
  • 1 ½ cups filtered water
  • tamari to taste
  • sea salt and pepper, to taste
  • chili flakes and nutritional yeast to garnish (optional)


  1. Preheat oven to 425 F. Line a baking sheet with parchment paper.
  2. Toss broccoli florets with 1 tbsp. olive oil, sprinkle with salt and pepper. Spread onto prepared baking sheet and roast 15-20 minutes.
  3. While broccoli is cooking, sauté garlic and shallot in remaining tbsp. olive oil over medium heat till fragrant, about 2-3 minutes. Add spinach, kale, peas, stock and water, stirring constantly, until spinach is thawed. Season with salt and pepper. Turn heat down to a simmer, and cover pan.
  4. When roasted broccoli is done, add to pot and simmer a further 5 minutes.
  5. Remove from heat. Using an immersion blender, blend until smooth or desired consistency.
  6. Garnish with chili flakes and nutritional yeast as desired.
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