Sunday Soup ~ Protein Rich Emerald Soup

It's about to start raining again...
So I'm switching things up and adding a soup recipe to this Sunday!

This yummy soup comes from the "Get To The Root ~ Happy Liver Detox"
from our wonderful herbal pharmacy here in Santa Rosa,

Protein Rich Emerald Soup
Makes 4 Servings

Please use organic!

  • 1-2 small green zucchini, roughly chopped (approx. 1⁄2 inch rounds)

  • 1⁄2 small onion or 1 medium shallot, chopped

  • 1-2 Cup broccoli florets, chopped (optional)

  • 1 bunch spinach or 1⁄2 bag frozen organic spinach, thawed

  • 1/2-1 avocado

  • 1 handful mixed green herbs: parsley, cilantro, basil (optional)

  • 6-8 cups Bone Broth &/or Veggie Broth &/or water

  • Pea Protein or Grass-fed Collagen

  • Himalayan pink salt or high quality sea salt

  • Nutmeg—preferably whole with a grater, or powder

  • Freshly ground pepper

Optional Toppings:

  • Olive Oil
  • Pesto
  • Greek Whole Fat Yogurt
  • Nutritional Yeast
  • Sprouted Seeds


  • In a medium to large sauce pan, sauté onions in olive or coconut oil over moderate heat, until they start to turn translucent.

  • Add zucchini & broccoli, & sauté until just the outside of the zucchini starts to turn translucent. Add the spinach & wilt.

  • Cover with liquid & bring to a boil, then simmer for about 3-5 minutes, stirring occasionally. Turn off heat & add chopped avocado & herbs, if you are using them.

  • Blend soup, using a hand blender or Vitamix (Vitamix gives the soup a silky texture). Add salt & pepper to taste. Grate 3 strokes of nutmeg into the soup & stir (use just a small pinch if powdered).

  • Add approximately 2 tbsp of Collagen or Pea Protein for each cup of soup you consume.

    Drizzle with olive oil and/or add any of the suggested toppings, or your own ideas.

  • Enjoy!