General Health Soup #1

Nutrient Dense

Broccoli and Spinach Soup

We all grew up with broccoli as a diet staple which led us to take its impressive attributes for granted. The only things we all really knew about it was that it is a green vegetable, it is very delicious whether prepared raw, steamed, in Chinese food or as a soup and contains an array of vegetables to support thyroid health.


  • 1 tablespoon organic coconut oil

  • 2 tablespoons onion, diced
  • 4 tablespoons yogurt (goat or sheep)
  • 2cm slice of ginger root, peeled and chopped (more if desired)
  • 2cm slice turmeric root, peeled and chopped (or add ½ to 1 teaspoon powdered turmeric)
  • 1 handful parsley, roughly chopped
  • 2 cloves of garlic, minced

  • 2 ribs of celery, trimmed and chopped
  • 3 parsnips-peeled, cored, and chopped
  • 4 cups baby spinach leaves

  • 4 cups fresh broccoli, cut up
  • Filtered, OR spring water to cover
  • Juice from ½ fresh lemon
  • Fresh cracked black pepper to taste
  • Pink Himalayan salt to taste


  • Using a large soup pot, heat the organic coconut oil over medium heat and stir in the garlic, onion, turmeric, and ginger to season the oil.
  • Add the broccoli, spinach, parsnips, celery, and parsley.
  • Stir and cook until the spinach wilts and collapses.
  • Add just enough water to cover the vegetables. The spinach will cook down quite a bit, so don’t add too much water at first. Bring to a high simmer, cover the pot, and then reduce the heat to a medium simmer.
  • Cook for fifteen minutes or so until the veggies are softened.
  • Add water if the soup needs thinning.
  • Use a blender to purée the soup.
  • Season with lemon or lime juice and Himalayan salt and fresh cracked pepper.
  • Serve with a dollop of yogurt and enjoy!

Note: To make this a creamy soup, add 1 cup coconut milk or blend in 1 avocado.