No-Cook Green Garden Soup Recipe

This green garden soup recipe was inspired by one I ate for many years at the Good Earth Natural Foods store.

Good Earth Natural Foods has been providing my community with superb organic food for more than 45 years and serves the best homemade lunch around. Their Green River Soup hasn’t been on the menu for years now, but I have recreated it at home.

My green garden soup recipe is a hydrating, satisfying meal for a hot day, when you don’t feel like eating, but you need nourishment. It’s also a no-cook, raw, and vegan green soup. The recipe is deliciously creamy without any dairy, and you don’t need to stand over a hot stove to make it!

This green garden soup recipe is packed with nutritious ingredients. Here’s a look at a few of them…

Fresh Greens

You can use any greens you like — chard, spinach, kale, bok choy, watercress. You could even use wild greens such as mallow or lambsquarters.

I happen to love a combination of spinach and watercress; but use whatever is in peak season or you have on hand. I confess, I have never made this soup the same way twice, but it’s delicious every time!

Dandelion Leaf

Dandelion leaf is an incredibly nutrient-dense green that’s rich with vitamins A, C, and E. The bitter taste strengthens your body’s digestion, helping you better assimilate nutrients. 

Cilantro

Cilantro helps to cool down the body on hot days. As a carminative herb, cilantro also aids digestion. It relieves gas, bloating, upset stomachs, and headaches.

Basil

Basil settles the stomach, calms the nervous system, and fights coughs, colds, flu, and allergies. If you suffer from any ailment provoked by excess phlegm, eat more basil!

Cumin

A little bit of cumin adds depth to any dish. This versatile spice contains vitamins and minerals, supports digestion, eases coughs, and even helps with anxiety and insomnia.

Print Recipe

Green Garden Soup

Author: Kami McBride

Ingredients

• 3 tbsp cashews, soaked overnight
• 1 cup water
• 2 cups fresh greens
• 2 cups peeled, chopped cucumber
• 1 cup green peas
• 1 cup chopped zucchini
• 1 cup cilantro, chopped
• 2 celery stalks, chopped
• Handful of fresh chopped basil
• Handful of dandelion leaf (or more, depending on your taste preference)
• 1/4 cup hemp seeds
• 2 tbsp lime juice
• 2 tsp dulse flakes
• 1/2 tsp cumin
• 1/2 tsp salt

Instructions

• Combine all the ingredients in a food processor and blend until creamy.

Ready to seriously herbify your kitchen pantry? Check out My Herbal Kitchen

I would love to hear from you! What’s your favorite meal when it’s too hot to cook? Which greens will you use in this green garden soup recipe? Please share in the comments below.