Green Soup With Ginger

The holiday season is almost here! October is usually the month when I start thinking about feasting and partying with friends and family. This is also the time when I begin to anticipate all the celebrations that I will host and attend in the following months. I can just imagine spending so much time in the kitchen preparing a hearty Thanksgiving spread, making my favorite Christmas pudding, roasting dad’s signature suckling pig or mixing all those holiday cocktails. Yes! This is definitely the most fun season of the year!

October is also the month when I start my health-related preparations. With all the food and drinks that I will be consuming, it is just right for me to think about preparing my body. I need to make sure that I do not get sick, that I will not feel bloated and most of all, I will not gain so much weight. Because of all these factors, I need to detoxify and strengthen my body!

My friends and I are into juicing and all those detox drinks and soups. If you are a true-blue or a seasonal health buff like us, then you are definitely familiar with these types of food. The thing about juices shakes, and clear soups is that they tend to get monotonous after some time. Honestly, there were days when I got tired of making them. I have made them too often that they all tasted the same to me. My detox recipe book needed a makeover. My taste buds are looking for variety.

So I did some research about healthy and detoxifying foods. I headed back to my kitchen, checked my fridge and discovered that I had a stash of spinach, kale, broccoli, ginger and other herbs lying in wait. I called my nutritionist friend and asked about the health benefits of each and realized that these ingredients will make the best detox and alkalizing soup. With my ingredients all set, I cranked up the heat, got my cookware for glass top stoves ready and I started cooking!

Alkaline will balance out your immune system. This means that the acidity in your body usually affects how your system deals with chronic diseases. And with enough alkaline, you can make sure that you will have enough strength to fight illnesses, pains and other health problems. To increase our alkaline intake, it’s recommended that we incorporate more greens such as parsley, mint, kale, broccoli, lettuce, spinach and celery. Spices such as ginger, curry powder, mustard, and salt are also alkaline rich foods.


Green Soup with Ginger

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 2


  • 1 and 1/2 cups of your choice of leafy greens (I used a mixture of kale, spinach and collard greens)
  • 2 large stalks of celery, roughly chopped (you may include the leaves)
  • 2 large stalks of leeks, finely chopped
  • 2 tbsps. of fresh mint leaves plus more for garnish
  • 2 cups of broccoli florets
  • 1 large yellow onion, roughly chopped
  • 1 medium-sized carrot, washed and roughly chopped (you can leave the skin on)
  • 1 large garlic cloves, crushed
  • 1 thumb-sized knob of ginger, grated or about 2 heaping tablespoons (or more to taste)
  • 2 cups of low-salt vegetable broth or more depending on the consistency of the soup (you can use water as well)
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 Tbsp. of refined coconut oil or any vegetable oil


  1. In a heavy bottomed stock pot, heat up coconut oil and sauté the onions, garlic, and ginger until soft and fragrant.
  2. Add the leeks and celery and sauté for another 2 minutes or until they are partly cooked. Add the broccoli florets, carrots and a bit of stock just to keep the vegetables from burning. Stir well and cover for 4 to 5 minutes or until the broccoli and carrots have slightly softened.
  3. Season with salt and pepper. Add the stock and let the soup boil until the vegetables are completely cooked. This will take about 5 minutes.
  4. Lower the heat and add the greens, including the mint and the juice of half a lemon. Mix well and taste. Adjust the seasoning if needed. Boil for another 5 to 8 minutes. The broccoli and carrots will be really soft at this point.
  5. Turn the heat off and pour everything in a blender or food processor. Blend until you get a really smooth mixture. You may pour the soup back into the pot and heat it up again before serving.
  6. Serve in bowls and garnish with more mint leaves.


By | 2016-11-15T17:51:00+00:00 November 15th, 2016|Categories: Mary Lee Community|Tags: |0 Comments

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