clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Alkalizing Green Soup

  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes


  • 1 tablespoon olive oil
  • 3 cloves garlic, crushed
  • 1 (4-inch) piece fresh ginger, peeled and minced
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 small head of broccoli, cut into florets (about 4 heaping cups)
  • 3 to 4 cups vegetable stock, depending on how thick you want your soup
  • 1 bunch destemmed lacitano kale
  • 1 bunch watercress
  • 1 large handful fresh parsley leaves
  • 1 large handful fresh cilantro leaves (optional if you hate it)
  • sea salt
  • fresh cracked black pepper
  • juice of 1 lime


  1. Heat olive oil in a large pot over medium heat. Add garlic and ginger and saute until tender, about 4 minutes. Stir in the spices and toast for 30 seconds. Add the broccoli and toss to coat.
  2. Add 3 cups of vegetable broth and simmer, uncovered, until broccoli is softened, about 8 minutes. Add the kale, watercress, parsley, and cilantro and stir until the greens are wilted, about 3 minutes.
  3. Remove from heat and carefully transfer about half of the broth and vegetables to a blender. Blend until smooth. Repeat until all of the soup is blended well. Add remaining both if you’d like a thinner soup. Transfer back to the pot. Heat over low heat, season with salt and pepper and the juice of a lime. Enjoy warm.


  • Serving Size: 4