Green soup with kale

For the moment, I am very busy with my snack project and in this cold weather, only a bowl of warm soup can keep me on the track.

In hindsight, I’ve been trying to do way too much at once and I’ve been trying to do it all myself. Examples: applying for a bio license, testing the products, evaluating the products, finding the best packaging and so on.

I decided to make this redeeming and restorative green soup for me and my husband last week. The recipe came from my kitchen while once i was trying to make a green soup and I did not have enough green ingredients. I liked it so much that I thought I’d share it with you all.

There are a couple of ways to serve this soup. As a simple bisque, this soup would be a great side for an avocado toast. If you want to turn it into a full meal, I suggest serving the soup with a loaf of crispy fresh bread.

You can also swirl a little olive oil on top to add some richness and up the satiety factor. Definitely sprinkle it with freshly ground black pepper and a squeeze of lemon juice. This soup is just crazy good and crazy good for your health and your digestion.


1 onion

2 cloves of garlic

1 vegetable stock broth

3 cups of kale

2 zucchini

1/2 cup oats

Salt & pepper

olive oil

2 cups of water

1 cup green peas


In a medium saucepan for which you have a lid, add 1 tablespoon of olive oil, saute your chopped onions for 7 minutes.

Add minced garlic to the pan and saute again for another 2 minutes.

Add 2 cups of water to the pan, chopped zucchinis, kale, peas, and vegetable stock and let it cook on medium-low heat for 30 minutes.

After 30 minutes, you can add the oats and cover it with a lid to cook for another 15 minutes.

With a hand mixer, mix your soup until becomes creamy and smooth.

Add salt and pepper and serve it into a small bowl. Drizzle more olive oil and a few kale and peas on top.