Green Monster Soup

Believe it or not I don’t eat chocolate cloud cookies bigger than my hand for breakfast, lunch and dinner. I don’t loll around all day with half-eaten jars of marshmallow fluff at my feet. And I don’t eat peanut butter cup pie and Hostess cupcakes every single night for dessert.

OK. . . maybe that last one’s pushing the truth a little.

If on occasion you do happen to do one or more of those things and you wake up with a sugar hangover or just feel all around sluggish there’s nothing like a mug of this soup to fix you right up.

It’s kind of sort of like a green monster smoothie in soup form. With huge amounts of kale, spinach, parsley, ginger, garlic and onion.

A small amount of quinoa adds body and protein. A fresh squeeze of lemon brightens everything up.

And the optional spoonful or two of nutritional yeast is for energy. And flavor.  If you never had nutritional yeast you should! It has a salty, cheesy flavor that is as addicting as peanut butter cup pie and is packed with an unbelievable amount of B vitamins. I like to sprinkle it over my eggs, on my popcorn, in soups, sandwiches and on my kale chips. I’ve been known to sprinkle it on just about anything when I need some extra energy. It’s an instant pick-me-up.

Green Monster Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6 servings

Green Monster Soup


olive oil, for sauteing
2 onions, diced
sea salt
2 teaspoons ginger, diced or grated
5 cloves garlic, minced or grated
4 cups vegetable broth
1 cup bottled water
8 packed cups kale
4 packed cups baby spinach
1/2 cup fresh parsley leaves
1/2 cup cooked quinoa or brown rice
fresh lemon juice
nutritional yeast flakes, for garnish, optional


  1. In a large saucepan heat 2 tablespoons oil over medium-low heat; add onion, season well with salt and pepper; saute until soft, stirring often. Add ginger and garlic saute 3-4 more minutes.
  2. Add broth, water, kale, spinach and parsley; simmer 20-25 minutes. Taste broth and season with salt and pepper if needed.
  3. Add quinoa and puree until smooth using an immersion blender, food processor or blender (if using a stand blender hold the lid down with a dish towel so the steam doesn't blow the top off).
  4. Serve with a generous squeeze of fresh lemon and a spoonful of nutritional yeast.


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  1. Barbara says

    I can’t even keep a jar of that marshmallow fluff in the pantry…I’d eat it by the mouthfuls. We all have our little idiosyncrasies. :)

    I love kale in soups, but have never made one quite like this. Looks excellent, Reeni.

  2. Asmita says

    These days I am into juicing fruits and vegetables. I love to have greens, I will have to try this soup out. Something my whole family is going to love.

  3. Faith says

    I absolutely love the idea of re-making a smoothie into soup! This looks so healthy and invigorating. And it fits the weather so much better than a cold smoothie (I crave them, but then I get cold drinking them this time of year, lol!). This is the perfect answer.

  4. Raina says

    This would be a very big hit with Boston Red Sox fans since that is what we call the big green wall at Fenway Park. It sounds healthy and delicious. I have never tried nutritional yeast but will have to check it out:)

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