one green planet
one green planet

This garden green soup is a wonderful way to get greens in without disrupting digestive fire with an icy cold smoothie. You can make this recipe with a variety of different greens!

Garden Green Soup [Vegan]

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Cooking Time

10

Ingredients

  • 2 cups broccoli florets, cut into small florets
  • 1 cup zucchini, roughly chopped
  • 3 cups filtered water
  • 1 avocado, pitted
  • 1/2 cup parsley, stems & leaves
  • 1/2 cup cilantro, stems & leaves
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1-2 tablespoon fresh lemon or lime juice
  • 2 tablespoon dulse flakes
  • 1 tablespoon miso
  • 1/2 teaspoon pink salt

Preparation

  1. In a medium pot, bring the water to a boil. Add the broccoli and zucchini. Cover with a lid and cook on medium heat for 5 minutes, until tender but the color is still vibrant. Avoid overcooking, you just want to steam these and make them more digestible, not overcook until brown.
  2. When done, remove from heat and transfer the whole pot into a high-speed blender. Add the remaining ingredients, the avocado, herbs and spices. Blend until creamy. Taste and adjust seasonings as desired.


About The Author

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Claire Ragozzino

See My Recipes

Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site Vidya Living. Her first book Living Ayurveda Cookbook offers a comprehensive Ayurvedic cooking and lifestyle guide. In addition, Claire works with clients around the globe and leads immersive workshops and retreats.

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