Healing Greens Soup

Healing Greens Soup


Kitchen Witch Bone Broth, 1 jar broth +2 jars water, or 2 jars broth + 1 jar water

Sunpotion Chlorella, 1 heaping TB

Cilantro, 1 bunch (lower stems discarded)

Ginger, 2TB chopped

Meyer lemon, juice of 1-2 to taste

Kale, 1 head Dino, rough chopped w/ stem

Broccoli or Broccolini, aprx 2 heads chopped (about 1.5lbs) — stems too!

Celery, 3 large stems, rough chopped

Japanese Sweet Potato (or other), 1 large, rough chopped

Ghee or coconut oil, 2-5 TB (add more for Keto and hormone health) We love Bulletproof and Nutiva!

Gray or Pink Salt & Pepper, to taste


In a medium soup pot, heat ghee/coconut oil to medium-high heat. Saute celery till softened but not brown (about 6 minutes). Add sweet potato and ginger. Stir and sauté another 6 minutes. Add large pinch of salt and pepper. Add broth and water, turn to high heat and bring to a simmer, covered. Allow a low simmer for 12-15 minutes; till sweet potato is nearly tender. Add broccoli/broccolini, liquid should just cover veggies, add more as needed. Cover and bring back to a simmer. Allow a low simmer for another 7-10 minutes, till broccoli is bright green but not soft. Turn off heat. Add kale, cilantro, lemon, and chlorella to high powered blender. Ladle some soup on top to fill, blend on high till smooth. Pour into large bowl, and repeat with rest of soup, mixing into large bowl as you go. Mix bowl well, taste for salt, pepper, and lemon–adding as needed to taste. Pour back into blender pitcher for easy pouring, and fill your jars for freezing (we like 16oz servings) or serve right away. Add your favorite toppings.

Optional Toppings (get wild!):
• Kale Chips (especially Erewhon Ranch, Café Gratitude’s Garlic Tahini, or Raw Food Central's Original)
• Sprouted Pumpkin Seeds (GoRaw! has the crispiest, lightly salted)
• Moon Juice Parmesan Crips (cannot go wrong with these savory powerhouses!)
• Zoodles!
• Extra protein: shredded chicken, poached egg, or sautéed shiitakes

Julianne Waite