Broccoli and Greens Soup


Do you ever get sick of your green smoothies? They seem to get boring and monotonous? Why not try a green soup? Some soups are almost as easy to whip up as a smoothie, like this one. This soup is so light and refreshing, yet satisfying and won’t sit heavy in your belly. You can set out and conquer the day after a mug of this elixir.


I think this soup is best had for a light lunch. Nobody likes that heavy feeling in their bellies half way through the day, especially when you know how much work you still have to tackle, or lately in my case…burpees. So many burpees. (In case you are unaware of what a burpee is you can check out this lovely video here, and she will show you.)

You may be wondering why I am doing “so many burpees”? My brother and a handful of his friends came up with this genius idea to do a burpee challenge for 2016. Starting January 1st – 1 burpee, January 2nd – 2 burpees, January 31st – 31 burpees, February 9th – 40 burpees, December 31st, 365 burpees. Do you get this madness? Everyday adding another burpee. Well I signed up for it, and so did a few other people. We record our data daily on a shared spread sheet online to see where everyone is and to see who is eliminated or not keeping up. This is a crazy challenge, but I refuse to go another year with high hopes and goals, and not reaching them. Starting yet another program and not finishing. 2016 is the year to finish what I started! So today I have 40 burpees to do, aint no thaaaaang. I did 15 earlier today when I was doing a step workout, but if you get within two feet of the floor Maggie attacks your face with a wet tongue and nose and I want no part of that when I am in burpee mode. So i’ll finish in a bit…one of the highlights of this challenge is you do not have to do them all at once, you can split them up – but you better have them done and recorded by 11:59 Sunday night. We are crazy.


Now you understand why it is good to have lighter lunches, that won’t weigh you down and are slam packed with vitamins and nutrients to help make you stronger. This soup is loaded with broccoli which is a significant source of vitamin K that aids in keeping blood and bones healthy. Spinach and kale, we all know not much can beat those dark leafy greens but why? Fresh spinach and kale are a rich source of vitamins A and C, calcium, iron and potassium. Cilantro leaves are particularly rich in vitamins A and C as well and vitamin K! For this soup I added extra garlic because personally I cannot get enough garlic and it is so stinking good for you and highly nutritious. Here is a link to 11 proven health benefits of garlic that will make you want to be poppin’ cloves like candy, well…maybe that’s a bit excessive – but you get what I’m saying.

DSCN0434 (2)

There is not much prep that goes into this soup, you just need to cut up an onion and some garlic, then boil some broccoli for a few minutes. After that, absolutely everything goes into a blender and you have a delicious, nutritious soup! You can also substitute the spinach and kale for another green if you would like, arugula for example, if you like that extra peppery flavor (yum).

If you are like me and don’t actually have a full size blender and use a smaller portioned blender like a nutribullet, it works just as well. You will just have to blend in batches. It all comes out the same in the end.


This recipe makes 4 cups which is about 2 servings. It keeps in the refrigerator for 5 days and frozen up to 8 weeks.

Well go on, get healthy and start souping!

xoxo – Rachael


Broccoli and Greens Soup
Recipe Type: Soup
Author: Rachael Griffin
Prep time:
Cook time:
Total time:
Serves: 4 cups
Hearty Broccoli and flavorful greens come together in this light-bodied soup that is both energizing and detoxifying. A bit of lemon and some cilantro adds brightnessand zest, serve hot.
  • 1 tablespoon coconut oil
  • 1 tablespoon garlic, minced (about 3 cloves)
  • 1 cup yellow onion, diced
  • 4 cups broccoli florets
  • 3 3/4 cups purified water
  • 2 cups spinach, kale or arugula, tightly packed
  • 1/2 cup cilantro lightly packed
  • zest and juice of one lemon
  • salt and pepper to taste
  1. In a medium stockpot, heat coconut oil over medium heat for 2 minutes. Add onion and garlic, and cook until onion is translucent, about 5 minutes.
  2. Add broccoli and water to pot. Increase heat and bring to a boil, then reduce heat, cover and simmer for 5 minutes until broccoli is cooked through. Remove from heat.
  3. Transfer contents of pot to blender and add greens and cilantro. Blend until smooth and well combined. Add lemon zest, juice and salt and pepper to taste and stir to combine. Enjoy hot!
Serving size: 2 cups Calories: 117 Fat: 2g Carbohydrates: 22g Sugar: 7g Sodium: 69mg Fiber: 7g Protein: 7g Cholesterol: 0mg
If using a small blender like a nutribullet, just blend in batches and transfer into a bowl or back to stove top.[br]Soup will store in refrigerator for 5 days or in the freezer up to 8 weeks.



Leave A Comment

Your email address will not be published. Required fields are marked *