Green Soup with Ginger

Green Soup with Ginger

When the cold weather comes I’m in the mood for soup.  This gluten free Green Soup with Ginger that I found on Heidi’s website is quite comforting on a chilly day.  And I must confess, I often eat it for breakfast to start my day out right.

I’ve probably mangled the work of art that Heidi had on her site, however, I was in the mood for something very soothing so I decided to puree this soup.  I also used collards (my friend Patrick had just brought some over from Rachel’s farm) instead of the green chard that Heidi had used and made a few other changes as well.

All in all I was more than happy with how the soup turned out.  The combination of lemon, ginger and greens can’t be beat taste or nutrition-wise.

Print Recipe
Green Soup with Ginger
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 teaspoon celtic sea salt
  • 2 large leeks, white and green parts, sliced
  • 1 bunch collards
  • 2 tablespoons fresh ginger, minced (plus more to taste)
  • 2 quarts chicken stock
  • 1 tablespoon fresh lemon juice
  1. Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
  2. Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger, sautéing for 5 more minutes
  3. Add chicken stock, then cook for 10 minutes
  4. Remove soup from heat and puree in vitamix) in batches until creamy and smooth
  5. Pour back into pot, heat and add lemon juice
  6. Serve

Come on over to my facebook page and see my sister’s (Dina Amsterdam) campaign for the yoga clothing company, Blue Canoe.  She is a yoga teacher in San Francisco and leads retreats all over the country and teaches internationally.  The campaign is lovely.

You may notice that I am now displaying my twitter feed on the sidebar of this website.  I’m on twitter every day, usually a couple of times a day.  For more twitter action join me over here.

And finally, at this point, more than 2 months after its release, my gluten free cookbook has received a nice amount of reviews on, to take a look at them (they run the gamut) check out The Gluten-Free Almond Flour Cookbook.

Enjoy the soup and stay warm!


  1. says

    This recipe was more delish than I expected and much like a green juice only hot, and i DID have it for breakfast as you suggested!

    I had CSA leftover greens so I did a mix of collards, arugula (not baby arugula, the full grown spicy stuff) and some beet greens, and the flavor was great. I love that ginger spice!

    Thank you for giving me something simple and easily digest-able to do with all of my cooking greens.

  2. Sarah says

    This would be an excellent crock pot recipe!! I don’t have chicken stock, but I can make the soup and chicken stock at the same time and not have to purée a thing! I’ll try, hopefully it works out.

  3. Elizabeth says

    I was wondering if you could post the nutrition facts for the green soup with ginger? Calories, Carbs, Protein, Sugar, Sodium. Thank you.

    • Dawen says

      So this is three years too late… But, there’s two cups to a pint and two pints to a quart, so that makes four cups to a quart. Not sure about directly to liters, though.

  4. Christy Church says

    I made this for the second time today and added the shredded meat from 4 boiled chicken thighs. It was even more delicious and hearty! Thanks for the amazing recipe. :)

  5. Amy says

    I am so glad I found this site! I have to eat more veggies, but I am not a fan of cooked veggies, and I get tired of salads day in and day out. You’re recipes make eating vegetables a pleasure. The soup is yummy and hearty! I also don’t care for cooking, but this recipe was super easy.

    Thanks for sharing your knowlege.

  6. says

    I must confess I have never in my lifetime tasted Collard Greens or Leeks. I made this this afternoon and it is delicious! I’m having my second bowl full as an after dinner snack right now. I used my immersion blender and it pureed beautifully in the large soup pot.

  7. says

    I’m wondering if this could be made with spinach with the same fabulous result. I would eat this for breakfast too. The more veggies and less grains (even gf) I eat the better. Thank you Elana for your site it has helped me so much!

  8. annette says

    Hi Elana,

    I love the sound of the recipe for Green Soup, however can you or someone else recommend something other than Ginger as I’m actually allergic to it?

    Thanks for a great website!


  9. Joelle says

    We had Sweet Potato and Cauliflower Soup last night. I think I will make this Green Soup tomorrow night. We have been doing a lot lately with ginger and lemon. Fighting off colds and flus. They work wonders so this will fit in nicely. I will be having surgery on a cheek bone, and I think soup will be much easier to make and eat! Does anyone have any gluten/dairy free suggestion to eat with it (for everyone else of course.)

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!