Sippable Green Soup
 
Prep time
Cook time
Total time
 
For a simple way to add greens and cancer-fighting phytonutrients to your diet, try this soup you can take with you and sip like a tea!
Author:
Recipe type: Soup
Serves: 5-6 cups
Ingredients
  • 4 cups low-sodium veggie broth or water
  • 4-5 organic crimini or button mushrooms, quartered
  • ~ ⅓ cup raw cashews, sunflower seeds, or hemp seeds
  • ½ broccoli crown, chopped
  • 1 small bunch asparagus, woody ends removed, chopped
  • 1 small leek, chopped
  • 2-3 garlic cloves
  • 3-4 kale leaves, de-stemmed
  • Large handful organic parsley and dill
  • Juice of ½ lemon
  • 1-2 Tbs nutritional yeast (optional)
  • ½ tsp garlic powder
  • Salt & pepper to taste
Instructions
  1. Pour broth or water into a soup pot and place on the stove. Bring to a boil.
  2. While your broth is heating up, prep all of your ingredients and have them ready.
  3. When your broth is boiling, turn down the heat to medium-low and add the mushrooms, cashews, broccoli, asparagus, leek, and garlic. Stir and allow to simmer 3-5 mins.
  4. While your veggies are cooking, prep your blender by adding the lemon juice, nutritional yeast, garlic powder, and a pinch of salt and pepper, if desired.
  5. Turn off the stove and stir in the kale and fresh herbs, allowing them to wilt for about 30 seconds.
  6. Carefully transfer the contents of the pot to your blender and blend on high until smooth. Taste and add more lemon juice or seasoning if needed.
  7. Pour into a mug, and enjoy!
Notes
This is a great clean-out-the-fridge recipe! Feel free to add zucchini instead of asparagus, spinach instead of kale, onion instead of leek, etc.

I like to make this soup and heat up the leftovers during the week, especially when I know I'll be super busy. It's good in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2026/01/13/sippable-green-soup/