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Too Cold For A Smoothie? Try This Warm & Savory Many Greens Soup

In case there was any doubt, writing a cookbook is an especially abundant time in the kitchen. There’s ideas to be explored, recipes to created, foods to shoot photos of, and retests to make for Guinea pigs (aka friends and family, not actual Guinea pigs of course!). My experience with my bestselling cookbook, Superfood Soups, was certainly no different: We were certainly very grateful to enjoy such an edible plethora during the of its creation.

But, over time, it’s always interesting which recipes from such an extensive project make their way to the subjective “top.” Favorite book recipes often vary for different people, dependent upon the reader’s lifestyle and general taste preferences. Such “classics” from Superfood Soups include recipes like the Minestrone with Farro & Chia Pesto, the Quinoa Ratatouille Stew, and the chilled Watermelon-Goji Gazpacho is a must-have for summer. Or so I’ve heard.

But personally, it’s the Many Greens Soup recipe that’s become a borderline staple in our household. While this preference is mostly due to yum-factor and its amazing health benefits like copious vitamins and minerals, there’s also the practicality aspect of it too. I seem to always have the majority of the ingredients around—peas in the freezer, greens in the fridge, parsley in the garden, etc—so all that’s needed is maybe a couple leeks at the store and my shopping is done.

So while I certainly hope you’ll try out the other 99 recipes in Superfood Soups too (and even go on to learn the basics of nutrient-dense soups in our on-demand Immunity-Boosting Soups cooking course) I can’t help but share my go-to weeknight soup with you. We’ll likely be enjoying it tonight. I hope you’ll join us!


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When it comes to this soup, it’s quite easy being green. Keep these notes in mind while you make your ultra-fast batch.

  • Change up those greens! Baby spinach is the most neutral-tasting green to use, but you can use virtiually any kind of hearty green you wish, like beet greens, kale, arugula, chard etc. Just be sure to use a “baby” greens variety else your soup will taste overly bitter.

  • Don’t overcook. Many soups do well by a long slow cook. This soup is not one of them. To preserve the maximum amount of nutrients found in the fresh ingredients, pay close attention to the cooking times, and be sure to remove the pot from the heat as soon as the leafy greens are wilted to avoid them turning brown. (Tip: the greens will continue to cook for several minutes longer just by being submerged in the hot liquid regardless of being on the stovetop.)

  • Blend safely. Because you’re blending a hot soup, be sure to take off the removable center from the lid and cover it with a paper towel to allow steam to safely escape.


Many Greens Soup

You can use any variety of baby greens in this soup—spinach, watercress, baby beet greens, etc. Just be sure not to include lettuces, which don’t heat well. Reprinted with permission from Superfood Soups by Julie Morris.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Servings: 4
Author: Julie Morris 



4 cups water

2 tablespoons miso paste

½ cup raw cashews

1 tablespoon olive oil, plus extra for serving

2 medium leeks, white and light green parts only, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh thyme, minced

½ lb broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)

1 cup fresh or frozen peas

6 oz mixed dark baby greens, like spinach, arugula, and kale (about 6 cups, packed)

½ cup (packed) chopped parsley

2 tablespoons fresh lemon juice

Sea salt and ground black pepper

Fresh chives for serving (optional)

Thinly sliced radishes for serving (optional)



1. In a blender, combine the water, miso paste, and cashews, and process until smooth. Set aside momentarily.

2. Warm the oil in a large heavy-bottomed pot over medium heat. Once hot, add the leeks, and sauté for 3–4 minutes, stirring occasionally to soften. Mix in the garlic and cook for 1 minute longer. Add the blended cashew-miso broth, thyme, broccoli, and peas, and bring to a simmer over medium-high heat. Partially cover, leaving the lid slightly ajar, and reduce the heat to medium-low. Cook the mixture for 5 minutes, or until the broccoli is bright green and tender. Uncover and add the baby greens and parsley. Stirring constantly, cook for no more than 1 minute longer, just long enough to wilt the greens.

3. Remove the pot from the heat and transfer the mixture to the blender. Add the lemon juice, ¼ teaspoon sea salt, and ½ teaspoon ground black pepper. Blend until very smooth—this may take a moment. Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with a light drizzle of olive oil, fresh chives, and radish slices, if desired.

Recipe reprinted with permission from Superfood Soups (c), 2016 by Julie Morris, Sterling Publishing Co., Inc


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