Long time, no see, blog friends! Work has been really crazy lately and unfortunately I’ve been a bit too focused on getting stuff done to post recipes. The good news? I’ve been writing down every good thing I make. I’m at a point now where I have a surplus of recipes, I just can’t decide what to post! I’ve decided to go with a soup post — in particular, this mighty green soup, because Jarrod and I have made a great point of eating tons more veggies than usual lately. What can I say? Dietary fibre is important!

Soup season may feel like it’s over, but I can assure you that’s just propaganda peddled by the anti-soup special interest groups.

Okay, that’s just an excuse I’m making. The fact is, there are times when my diet knows no climate — I like soup in the summer and salads in the winter and everything all the time. I just love food, okay? Still, the light texture of this soup and the flavourful veggies it packs will feel great for a lunch on the patio on a mild day.

Speaking of patio, one of the things we’ve been busy with is the planning of our summer balcony and garden! Yes, after my disastrous attempt at balcony gardening last year, we’ve learned what not to do and are having another go at it. Isn’t that the point of life?

But anyway, back to this soup: it’s a great soup for when you want to clear out the soup. We happened to make it when our leftovers included Swiss chard and bok choy, but you could easily replace it with spinach or kale or whatever greens you have. Celery (which we always have lying around) gives this a nice peppery kick, and of course, it wouldn’t be a dish by me if I didn’t put some garlic in it!

If you want to add a protein to this soup, I’d recommend you go with a soft tofu. You can also add green peas if you want to make this a thicker, chunkier soup.

Mighty Greens Soup

Prep time: 5 minutes
Cook time: 20 minutes
Yield: About four dinner-sized bowls of soup
Allergen info: Gluten-free, grain-free, soy-free, nut-free
Kitchen tools required: Knives and cutting board, large pot, immersion blender or stand-up blender


  • One medium white onion
  • Three cloves of garlic
  • Two stalks of celery
  • One bunch of Swiss chard
  • One small bunch of baby bok choy
  • 900 ml low-sodium vegetable broth
  • 1/4 tsp ground cumin
  • Salt and pepper, to taste
  • Extra virgin olive oil for sautéing
  • Optional garnishes: cilantro or Thai basil, tofu cubes, roasted chickpeas



  1. Finely chop your onions and garlic. Sauté in oil on medium heat until translucent and fragrant.
  2. Add the broth, chopped celery and greens.
  3. Simmer for about 15 minutes, stirring occasionally.
  4. Puree using immersion blender or safely transfer to a stand-up blender.
  5. Serve warm with garnishes and enjoy.

Okay, I know you must be thinking, “Cripes, girl, what a basic recipe, why’d you even post this?” Well, because it’s my belief that veganism should be easy – shouldn’t it? That means cooking with leftovers and the food you have, preparing a nutritious meal in 20 minutes and having some good leftovers for the next day at work.

What more could you want?