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  • Taylor Godber

Evergreen Soup

I'm a green juice kinda gal. If I could eat one food forever, it would be greens. But in the winter months, my body craves warm comforting foods like soups, teas, and stews. This soup is a marriage of the two; a way to get our greens in the winter months.

Make a mega batch, freeze it, and you'll have greens on-hand throughout the winter.

Evergreen Soup // Makes 6 bowls.


  • Potato, 2 medium yukon gold

  • Cauliflower, 1 medium head (about 1.5-2 lb)

  • Zuchinni, 2 medium

  • Yellow onion, 1 medium

  • Celery, 3 stalks

  • Garlic, 3 cloves

  • Coconut oil, 3 Tablespoons

  • Vegetable broth, 4 cups

  • Water, 1-2 cups

  • Himalayan salt, 2 teaspoon

  • Ground pepper, 2 teaspoon

  • Spinach, 6 cups fresh

  • Thyme, 1 teaspoon fresh

  • Coconut milk, 1 can


  1. Roughly chop potato, cauliflower, zuchhini, onion, and sauté in a large pot or dutch oven with coconut oil for 10 minutes, on medium heat.

  2. Finely chop garlic and remove thyme from stems. Add to pot.

  3. Sauté for 5 minutes. Stir often.

  4. Add vegetable broth, water, salt and pepper to pot. Bring to a boil.

  5. Reduce heat to a simmer and cover pot for 15 minutes or until vegetables are cooked.

  6. Stir in spinach until wilted.

  7. Blend soup. Ideally with a hand blender, but a regular blender works too. Regular blender tip: transfer small batches to the blender as the warm liquid will easily pop the lid of the blender.

  8. Stir in coconut milk. Add extra salt and pepper if desired.

  9. Enjoy xo.

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