Broccoli, Kale & Spinach Soup


I made this soup a couple weeks ago when our sunshine state aka Florida had a few freezing days. It was cold and I was craving something warm and super green. I've made a version of this soup before but changed it up a little. This soup is vegan if you don't add the dollop of sour cream on top like I did. The main flavors you will taste are cumin and broccoli, its a super green and the flavor is rich, earthy and warm. The main greens in the soup are broccoli, kale and spinach. This is honestly a bowl of health, packed with fibre, vitamins, and minerals!

Click the photo above to link to the recipe of these roasted nuts I made for a topping for the green soup.


  • 2 ½ cup of Broccoli chopped into florets
  • 1 cup of kale
  • 1 cup of spinach
  • 4 cups of vegetable broth
  • 1 cup of coconut milk (use can over container, I find it to be thicker and wont make you soup watery)
  • 3 cloves of garlic minced
  • 1 white onion diced
  • 1 tbsp coconut oil
  • 1 ½ tsp Cumin
  • ½ tsp Paprika
  • 1 tsp Salt – adjust with taste
  • Pepper to taste
  • roasted nuts (optional)
  • microgreens (optional)
  • sour cream (optional) 


In a large pot heat the coconut oil until it melts and add the garlic, onion, cumin, paprika, salt and pepper. Let sauté until the onion and garlic are soft, a few minutes. Once the onion and garlic have softened, add the kale, spinach and broccoli as well as the vegetable broth. Simmer for about 15 minutes, you want to make sure the broccoli has tenderized. Then transfer the soup to a food processor or blender. If you food processor or blender isn't large enough to consume all of the soup break it into batches and blend. Once blended smooth, return back to the pot, add the coconut milk and simmer on low for a few minutes. When serving, I topped the soup with roasted nuts, a Italian blend of micrograms and a dollop of sour cream. 

We like it G R E E N

Lettuce, tomatoes, cheese grilled chicken...yes those typical salads can get BORING! But why make a typical salad? Salads can pack so much flavor as well as nutrients. I love mixing up my salad styles and for a long time I've been wanting to use all of the ingredients above. There is a little bit of prep to this salad because some of the vegetables need to be cooked then cooled before serving. It is well worth it though! Some vegetables in this salad pack more nutrients when cooked, like asparagus. Cooking asparagus breaks down its fibrous cells so that we can absorb more of the vitamins. Unlike zucchini, which I left raw in this salad. When zucchini is cooked its nutritional value is reduced. 

W h a t ' s   i n   i t !

A medley of different veggies, that's whats! Asparagus, peas, zucchini, edamame, radishes, radish leaves, baby spring mix of greens, silvered almonds, shaved parmesan and a lemon vinaigrette dressing! Also don't throw away those radish leaves! They can be washed and thrown into the salad as well! I hate to see food wasted and they have a really nice peppery taste!

This lemon vinaigrette is super easy to make and most of all the ingredients you would all have in your fridge!

The dinner wear is Olivia & Oliver - It isn't expensive and I love how they are all white with a gold rim. The marble salt & pepper containers are my favorite though! Those are also from Bed, Bath * Beyond

Dressing ingredients

  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 garlic clove finely chopped 
  • 1 tbsp honey (optional)
  • 1 tbsp water (optional)
  • Salt & peper to taste

Mix all ingredients together. The reason water is optional is I don't like my dressing to be thick, so I add water to thin it out but you make not like that so test it out. In addition, if you don't want to add the sugar make it without the honey. I also like things really acidic so I always end up adding more lemon juice but that as well is up to you!

Salad Ingredients

  • 2 handfuls of spring mix of greens
  • 4-5 radishes sliced
  • However amount of radish leaves washed & whole
  • About 6 asparagus sliced down the middle
  • Half of a zucchini shaved raw
  • 1/4 cup of silvered almonds
  • 1/3 cup edamame
  • 1/3 cup peas
  • 1/3 cup shaved parmesan 

Boil aspragus for about 5 minutes, they will be cooked but still have a nice crunch to them. Cook the edamame and peas, either boil or microwave according to your directions. Take care of these ingredients first so you can then place them in the fridge to cool. I would say about 30-45 minutes, so they are crisp & cool. Then prep all other ingredients and throw into a salad bowl and place in fridge while the asparagus, peas and edamame are cooling. Once cooled, mix all ingredients together, serve with dressing on the side. Enjoy! 

PS: This salad would be delicious if mahi mahi was served on top as well!

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