Last week we shared our yummy green smoothie, and now it’s all about soup! This bowl of goodness is packed with veggies that, according to, are all said to increase in nutritional value when cooked. How ’bout them apples? Er… asparaguses?

 – 1 bunch asparagus

– 2 heads broccoli

– 1/2 to 1 bunch kale

– 1 tbsp olive oil

– 2 cloves of garlic, minced

– 1 yellow onion, chopped

– 3-4 cups veggie or chicken broth

– 1 tsp cayenne pepper

– salt (to taste)

First thing to do is prep your veggies. Trim woody ends from asparagus and chop into 1-inch pieces. Cut broccoli into florets, and remove ribes from kale and tear into large pieces.

Saute onion and garlic in a little olive oil over medium heat until soft. Stir in chopped green veggies, add broth, and simmer on low heat until veggies are soft. (Health tip: Avoid boiling to retain the maximum amount of nutrients in your veggies.)

Keep cooking those veggies slowly but surely.

Once veggies are cooked, puree using an immersion blender (we love the Cuisinart SmartStick or a regular blender. It definitely has the visual vibe or split pea soup (read: baby food) but tastes totally delicious.

For even more green, create cucumber cups for serving.

So cute! We like to call this the Green Monster of soups.

Garnish with chives or parsley if you have it on hand, sprinkle with paprika, and add a swirl or creme fraiche or greek yogurt if you’re feeling fancy.

Nutrition: This recipe makes approximately 6 large bowls of soup. Here’s the breakdown of nutrition per serving.

Calories: 80

Carbs: 15 g

Fat: 1 g

Protein 7 g

What soups are you serving up this winter? Let us know in the comments below.