Healing Green Soup

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We have a tradition in our house, that whenever someone comes down with a cold or flu, we make a variation of my “sick soup,” which has become one of the most popular recipes on this blog! In the three years that have past since that recipe was posted, the way we make it at home has morphed a little bit — thicker, with more greens and herbs. In fact, my husband Noah is to credit for the current iteration which we are fixed on, having come up with it when he became sick while I was away!

This soup has more than one thing going for it — it is easy to make, with simple ingredients, and incorporates lots of goodies you’ll want to include when you are sick (broth, greens, ginger, and garlic!). Not to mention it keeps fabulously well in the fridge and freezer.

Pro tip — ginger and garlic are potent additions any time you feel like you are fighting something. While this recipe has quite a kick as-written, we often add some additional raw ginger and garlic to the blender when the time comes to mix everything up. Be cautious though — these spices are pretty strong in their raw form, so a little goes a long way!

zestysicksoupcollage
5.0 from 1 reviews
Zesty Green "Sick" Soup
 
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Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 tbsp solid cooking fat (coconut oil works great here)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2-in piece ginger, peeled and minced
  • 3 cups bone broth
  • 1 medium white sweet potato, cubed (about 3 cups)
  • 2 small/1 large head of broccoli, chopped (about 1 cup)
  • 1 bunch kale, chopped
  • 1 lemon, ½ zested and juice reserved
  • ½ tsp sea salt
  • 1 bunch cilantro
  • Avocado for garnish
Instructions
  1. Place the fat in the bottom of a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring, for 5-7 minutes, or until lightly browned and translucent. Add the garlic and ginger, and cook for another minute, or until fragrant.
  2. Add the bone broth, sweet potato, and broccoli to the pot and bring to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes, or until the vegetables are tender.
  3. Turn off the heat, add the kale, half of the bunch of cilantro, lemon zest and juice, and sea salt.
  4. Let cool for a few minutes, and blend with a high-powered blender or immersion blender until smooth.
  5. Serve warm garnished with avocado and cilantro.
Notes
Note: Keeps for a week in the refrigerator and freezes well.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

9 comments

  • Christine L says

    Wow, this is amazing! Haven’t been feeling great today, and since I had all the ingredients on hand, I decided to make a pot. So glad I did. Absolutely delicious!

    Had some leftover stock from my Instant Pot carnitas of the other night, and used that with some beef bone broth. The flavors are complex and delightful.

    This is a keeper. Thanks for sharing!

  • Brenda says

    This was delicious! Couple of questions…. Not a huge fan of cilantro, wondering if in coming up with the recipe if you tried parsley and would using parsley instead substantially change the flavor or would it still be just as good? Also, I guess I must be really slow because it took me a lot more than five minutes to prep everything. What is your secret?!!

    • Mickey Trescott says

      Brenda,
      You can absolutely use parsley here. When I chop my veggies, I don’t peel and I leave them in big chunks since they get pureed anyways!

  • maxine says

    making this right now and the kitchen smells amazing. I made bone broth for the first time on saturday and just couldn’t bring myself to try drinking it as it was rather stinky to me when I was jarring it up. But I want to be consuming it, so hopefully this fills the boll…also , me buying and using kale is monumental beyond belief…

    • Mickey Trescott says

      Hey Maxine! Thanks for being here. By taking small steps you are likely to make these changes for the long term, we know how hard it can be at first! One tip with the broth, is to consume it in soups and stews instead of by itself at first, that way you get all the vegetable flavor. Wishing you luck!

  • Mia says

    Can I use veggie stock instead of bone broth?

    • Mickey Trescott says

      Mia,
      Sure, but you will want to use homemade instead of store-bought to avoid non AIP ingredients if you are in the elimination phase.

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