Jennifer Levison, beloved chef/owner of popular Atlanta restaurant, Souper Jenny, and author of SOUPER JENNY COOKS, a book full of her most popular healthy and budget-friendly recipes, has shared a gorgeously green soup recipe brimming with vegetables with Tiny Green Mom readers!

Super Power Green Soup


1 bunch broccolini, cleaned and chopped

1 10 oz package frozen spinach

2 zucchini, chopped

2 bunches asparagus, woody ends cut off and sliced into 3-inch spars

1 8 oz can artichokes in water, drained

1 bunch kale, cleaned, removed from stem and chopped

1 bunch Italian parsley, rinsed and removed from stem

4 quarts low sodium vegetable broth

2 Tbsp fresh lemon juice

Salt and pepper


In a heavy duty stock pot combine everything except the broth, lemon juice and parsley. Add broth until it just covers the vegetables and save remainder for another day. Bring soup to a boil and then lower heat and simmer for 45 minutes. Add parsley and lemon juice. With a hand blender, puree soup to desired texture. Jenny likes it a little chunky. Add salt & pepper to taste.

(serves 8-10)

*Recipe and image courtesy of Our Labour of Love.*

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