Eat Yo’ Greens Soup

A heart and healthy soup packed full of nutrients

  • Author: Healthy Happy Mama
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: American


  • 2 tablespoons extra virgin olive oil
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 2 shallots, chopped
  • 1 teaspoon minced garlic (not pictured)
  • 2 teaspoons oregnano
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • 4 cups vegetable broth
  • 2 apples, peeled and cut into chunks
  • 2 medium red potatoes, peeled and cut into chunks
  • 1/2 cup split peas, picked over and rinsed
  • 78 button mushrooms, quartered
  • 1/4 cup cashews
  • 5 cups greens (I used a variety)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1/4 cup almond milk


  1. Heat the oil in a heavy-bottomed stock pot or Dutch oven.  Add the carrots, celery, and onion and allow to cook for 5 minutes.  Then add the shallots and garlic and cook another 2 minutes.  Add in the oregano, marjoram, and thyme and stir for a minute.
  2. Add the broth, apples, potatoes, and split peas.  Bring to a boil, then reduce heat and simmer until the split peas are tender, about 35-40 minutes.
  3. Next, add the mushrooms, cashews, greens, salt, pepper, and lemon juice.  Cook until the greens are wilted, 5 minutes or so.
  4. Transfer the soup, in batches, to a blender and blend until smooth.  Alternatively, you can use an immersion blender, but I like the smoothness a blender generates.  Return the soup to your pot and stir in the almond milk.  Serve immediately.


Inspired by Gena and Susan’s recipes


Keywords: healthy soup