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Garden Green Soup - Teri Cochrane

Garden Green Soup

Health in a cup? Meet my Garden Green Soup. 

This deep green soup is loaded with what I like to call the Brassies. The technical term is brassica, which refers to a group of vegetables that includes cabbage, broccoli, and collards. These veggies are rich in antioxidants and chemical compounds known for inhibiting cancer cell growth and contain DIM, ideal for pulling excess estrogen and supporting hormonal balance.

The greens in this powerhouse soup are also excellent liver detoxifiers and alkalizers, while the medicinal herbs promote optimal immune function and digestion.

TIP: Serving this soup with a fresh squeeze of lime brings out the flavors of the greens. 


-8 cups filtered water or vegetable broth

-1 large onion, chopped

-1 cup chopped celery

-One 12-ounce bag fresh organic spinach

-1 cup chopped fresh parsley

-2cups broccoli florets

-1/2 head cabbage, chopped

-5 medium collard leaves, tough ribs removed, cut in crosswise strips

-1 chopped sweet potato

-1 to 2 tsp salt

-Freshly ground black pepper, to taste

-1 tsp dried oregano

-2 cups any type of cooked beans, rinsed and drained

To Make:

In a large pot over high heat, add water or broth and remaining ingredients; bring to a boil. Reduce heat to simmer, stirring occasionally. Cook until vegetables are tender,  roughly 45 minutes to an hour. Serve with lime wedges. 

Serves 8

*Note: If you are sulfur sensitive, replace the crucifers with carrots and eggplant

To The Tru Of You,
Teri Cochrane

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