Southern Squeeze’s Green Superfood Soup Recipe

In the colder months, soup is the perfect comforting meal that can also offer a much-needed nutritional boost.

With endless options for customization, you can sneak in extra veggies or protein without putting flavor on the back burner. Ready to warm up with a better-for-you bowl of goodness?

Southern Squeeze's Green Superfood Soup

Recipe by Kelsey Vasïleff
0.0 from 0 votes
Course: Soup, DinnerCuisine: American


Cooking time




    • 1-3 Tbsp.

      olive oil

    • 2

      white onions, diced

    • 5 cloves

      garlic, minced

    • 4 tsp.

      veggie bouillon, prepared to package instructions

    • 2 Tbsp.


    • Tbsp.

      black pepper

    • ½ Tbsp.

      sea salt

    • 1 bunch

      celery, diced

    • 8 cups

      zucchini, cubed

    • 8 cups


    • 3 cups

      kale, chopped

    • 5

      medium-large carrots, diced

    • 5

      medium-large white potatoes, peeled and cubed

    • 4

      cans full-fat coconut milk

    • ½ cup

      nutritional yeast


    • Add olive oil to a hot pan and sauté onion for five minutes. Add minced garlic, and sauté for five more minutes. 

    • Add veggie bouillon, cumin, pepper, and salt and mix well. Add the remainder of chopped veggies, coconut milk. Bring to a boil. 

    • Reduce to simmer for about 20 minutes or until all veggies have softened. Add nutritional yeast and mix well. 

    • Once cooled, transfer to a blender and blend well until smooth. Add more salt and pepper to taste. 

    • Serve with quinoa to make heartier or sourdough croutons for a crunch.


      “This is one of my personal favorite soups. It has such a good dose of veggies. Especially moving into the fall and winter season, it’s super nourishing and grounding. I love to add quinoa for extra heartiness or marinated kale to make it more of a full meal.”

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