Try our get-your-greens soup, then check out our butternut squash soup, pea and mint soup, parsnip and apple soup and more healthy soup recipes.

Loaded with green veg for a boost of iron, while the vitamin C in the lemon helps you absorb iron from leafy greens. Immunity boosters such as yogurt, seeds and basil add extra nutrition and vitamins to the soup.

Get-your-greens soup recipe


  • 1 tbsp olive oil
  • 1 onion or leek, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, sliced
  • 1 broccoli head, cut into florets
  • 200g floury potatoes, peeled and chopped
  • 1 litre vegetable stock (low salt or homemade)
  • 250g spinach leaves
  • 200g frozen peas
  • 100g watercress or rocket leaves
  • pinch of ground nutmeg
  • ½ lemon, juiced
  • 100ml single cream, coconut cream or crème fraiche


  • sourdough toasts
  • drizzle of yogurt or single cream
  • pumpkin or sunflower seeds
  • mint or basil leaves
  • lemon zest


  • STEP 1

    Heat the olive oil in a pan and fry the onion and celery for 10 mins until soft. Stir in the garlic, broccoli and potatoes, cook for a minute, then pour in the stock. Cover and cook for 10-15 mins or until the potatoes are tender. Add the spinach, peas, watercress, nutmeg and lemon juice, and stir until the greens start to wilt. Cover and cook for another 5 mins until all the greens have wilted and the peas are hot.

  • STEP 2

    Remove from the heat and use a stick blender to whizz to a smooth soup. Add 100-200ml water if you prefer a thinner soup. Check for seasoning and stir in the cream. Bring back to a gentle simmer and serve with sourdough toasts, a drizzle more cream or yogurt, seeds, mint or basil, and lemon zest.

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Anna Glover profile
Anna GloverSenior food editor

Alternative ways with broccoli


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