All the Greens Soup - The Health & Wellbeing Studio

All the Greens Soup


We love soup season. There’s not too much better than hugging a warm bowl of homemade soup in a cold day.

What’s not to love about being able to use up our leftovers or tired from the fridge to make something hearty and delicious.  Slow cooking methods are perfect in winter as they help break down the food into a more digestible form, allowing the body to absorb more nutrients, more easily.

This soup freezes beautifully, a great one to stock the freezer with for single serve lunches for work and school.


– Healthy Mains               – Vegan

– Healthy Soups               – Dairy Free  

–   Gluten Free                  – Grain Free

– Vegetarian                  – Nut Free  

– High Fibre                  – Low Fat

– Sugar Free                  – Lactose Free     


Preparation time: 15mins             Cooking time: 30mins

Serves: 4-6 serves



1 tbsp olive oil

1 brown onion, diced

1 stalk celery, diced

1 large head broccoli, chopped into florets (including stalk)

1 head cauliflower, chopped into florets (including stalk)

1L low sodium broth or stock

1 cup frozen peas

½ cup mixed herbs (e.g. parsley, basil, chives, dill, etc)

150g baby spinach

1 clove garlic, minced

Salt and pepper to taste



  1. Heat the olive oil in a large pot over low heat and add the onion and celery.Cook slowly, stirring occasionally until cooked and translucent.
  2. Add the broccoli, cauliflower and broth to the pot. Simmer over medium heat for about 15-20 minutes or until the vegetables are tender.
  3. Add in the peas and herbs and allow to cook for 5 minutes or until the soup comes back to the boil.
  4. Turn off the heat, add the spinach and garlic and cover the pot. Leave the soup for 5 minutes or until the spinach has wilted.
  5. Allow the soup to cool a little, then blend to a smooth consistency with a hand blender. Season with salt and pepper if you wish.
  6. Serve with a dollop of natural yoghurt if you like a creamier soup, or a squeeze of lemon for a little zing and a touch of vitamin C to help absorb iron from those beautiful greens.


Mix and match whichever vegetables you have on hand. Potato adds extra creaminess, whilst zucchini makes for a lighter soup. 


The addition of the peas adds some sweetness, so adding in more bitter veggies into the mix such as Brussels sprouts and kale can be made more palatable for tiny tummies.


Make this Download the full recipe in PDF format

Created by Melbourne Naturopath Bree Jenner

© The Health & Wellbeing Studio 2019