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!

4.8 from 6 reviews
Zesty Green "Sick" Soup
Prep time
Cook time
Total time
Serves: 4
  • 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
  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.
Note: Keeps for a week in the refrigerator and freezes well.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. 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 three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.


  • 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

      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

      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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  • Sharon says

    Delicious! The lemon and ginger really make it ‘pop’ without being obtrusive. I substituted parsley and lemon thyme for cilantro because I had them in my herb garden, and a container of pre-washed mixed greens that included kale. Enjoy the flexibility, though I do recognize that it changed the nutritional profile. Glad I have more bone broth in the slow cooker, because I will be making this soup again! Thanks for all you do to educate and support – it’s been a big shift for me.

  • Leslie says

    Loved this soup! So easy to make, and my 9-month old gobbled it up too. Great way to include bone broth and greens in her diet. Thank you!

  • Sara says

    I’m not allowed any citrus currently. Anything else I can do and how will it affect flavour?

    • Mickey Trescott says

      Hi Sara, you can replace it with apple cider vinegar!

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  • Deb says

    Thank you. This is very good! I was looking for a soup to use up some of the kale in my garden; this is perfect!

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  • Kirsten says

    Pretty tasty, 1 of my 3 boys liked it and my husband who is the one on the AIP thought it was good. Any recommendations on making it a bit thinner, would adding more broth be okay or throw ratios off?

    • Mickey Trescott says

      Hi Kirsten! You can definitely add more broth to thin things out a bit!

  • Lucy says

    This recipe is incredible! Thank you!

  • regs says

    The soup is great, looks yummy and healthy.

  • Paty Shaulis says

    I’m not even AIP or Paleo but this is the most delicious soup I’ve ever had. Thank you so much for sharing!

    • Mickey Trescott says

      Paty – I’m so glad you loved it!

  • Stephanie says

    Whatever happened to the “Sick Soup” recipe?! I look forward to trying this one, but I found the sick soup recipe when I started AIP and found it to be super comforting. Every time I click on the link for sick soup it redirects me to this Healing Green Soup recipe. It’s been so long since I made it. I don’t remember…please keep both recipes available!

    • Mickey Trescott says

      Hi Stephanie, this is the updated version of that recipe!

  • Valeriane says

    I absolutely love this soup recipe. I have made it in double batches for months and it is my go-to breakfast in the morning with a bit of cooked ground turkey and avocado. It has a completely different taste than typical savory sweet potato soups. Such a great meld of flavors with a sunshine-y zing of the lemon, ginger and cilantro! You should call this Sunshine Soup instead of “Sick” soup!

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