Two words: soup season! And we’re here for it. Quick to make, super nourishing, and the perfect warm up for a winter lunch or dinner, this hearty green vegetable soup can be enjoyed chunky – if that’s your vibe – or blend it up and enjoy it smooth.

This Green Superfood Soup is packed full of seasonal vegetables and herbs and made with a base of  artisan beef bone stock made from grass fed and ethically sourced beef bones.

Moringa powder adds a natural plant protein source that is packed with antioxidants, vitamins, and minerals. And just when you think it can’t get any better, it’s topped with a delicious savoury seasoning of furikake (an excellent source of iodine), hemp hearts and hemp oil (for a boost of good fats, omegas 3 & 6) and nutritional yeast (bursting with vitamin B12) for additional flavour and nutrients.


  • 1 large potato, peeled and diced
  • 1 Tablespoon coconut oil
  • 1 shallot, thinly sliced
  • 1 medium leek, thinly sliced
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh ginger, minced
  • 1 teaspoon fresh lemongrass, minced
  • 1 small head broccoli, chopped
  • ½ small head cauliflower, chopped
  • 1 cup green beans, quartered
  • 1 large zucchini, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1.5L filtered water
  • 5 Tablespoons beef bone stock
  • 1 Tablespoon moringa powder
  • 1 Teaspoon reishi mushroom powder (optional)
  • 1 cup frozen peas
  • 1 Tablespoon fresh chives, chopped
  • 1 cup fresh parsley, chopped
  • 2 cups baby spinach
  • 2 Tablespoons hemp hearts
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons furikake seasoning
  • Hemp seed oil


  1. Chop, slice and dice all vegetables.

  2. In a small pot, pre-cook potato pieces until just tender. Set aside.
  3. In a large pot, melt coconut oil and sauté shallots with leek, garlic, ginger and lemongrass for 3-5 minutes.
  4. Add the broccoli, cauliflower, beans and zucchini into the large pot with thyme and stir-fry on high heat for 1-2 minutes.
  5. Add water, stock powder, moringa powder, and mushroom powder (if using) and season with salt and pepper to taste. Bring to a gentle simmer. Cook for 2-3 minutes until vegetables are vibrant and tender.
  6. Add pre-cooked potatoes and peas to the soup with chopped parsley, chives and spinach. Cook until spinach greens are wilted.
  7. Meanwhile combine nutritional yeast, hemp hearts and furikake seasoning in a small dish ready for serving.
  8. Serve soup topped with a generous drizzle of hemp seed oil and sprinkle of the seasoning mix. Delicious with a toasted slice of Keto Loaf

Optional: If you prefer your soup blended, blend before topping with season mix and hemp oil.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Nutritional information*

  • Servings: 8

Amount per serve:

  • Total Fat: 5g
  • Total Carbohydrates: 11g
  • Net Carbohydrates: 8g
  • Protein: 4g

*Nutritional information is based on approximate calculations by My Fitness Pal.

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