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Horizontal image of a wooden bowl filled with a dark green soup drizzled with sour cream and garnished with fresh herbs.

Green Healing Soup

  • Author: Fanny Slater
  • Total Time: 35 minutes
  • Yield: about 2 1/2 quarts (4-6 servings) 1x


Fill your bowl and soothe your soul with this fiber-rich and nutritious green healing soup that’s loaded with ginger, garlic, and tasty veggies.


  • 1/2 cup plus 1 tablespoon chopped fresh Italian parsley, divided
  • 6 cups chopped fresh kale, stems removed
  • 2 cups chopped baby spinach
  • 3 large carrots, peeled and roughly chopped
  • 3 medium cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 sheet dried raw nori seaweed, roughly torn 
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric (or 1 tablespoon chopped fresh)
  • Pinch cayenne pepper, plus more to taste
  • 1 1/2 teaspoons coarse salt, plus more to taste
  • 8 cups vegetable stock (or water)
  • 1/4 cup sour cream, for garnish (optional, or use dairy-free)


  1. In a large 4-quart stockpot over medium-high heat, add 1/2 cup of the parsley, the kale, spinach, carrots, garlic, ginger, seaweed, Italian seasoning, cumin, turmeric, cayenne pepper, and salt. Pour the stock in, stir, and bring to a boil. Reduce the heat to simmer and cook for 15 minutes.
  2. Using a hand-held immersion blender (or slightly cooling and then transferring the soup to a high-speed blender in batches), puree until smooth, and then season to taste with additional salt if necessary. Reheat the soup before serving if you cooled it and transferred to a high-speed blender.
  3. Ladle the hot soup into bowls, and garnish with even portions of the sour cream and remaining parsley.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Soup

Keywords: greens, soup, vegetarian