Fresh Green Vegetable Soup with Roasted Garlic and Shredded Chicken.




Being spring time out, I’ve been craving some serious greens! This green vegetable soup was my answer. I want to get our gardens made at our new house and plant all sorts of glorious veggies and fruit. Farmers Markets are just starting to open their stalls on our streets on weekends and I cant wait to peruse their fresh, organic fruits, veggies and heirloom produce. Until then, I am grateful for our health food store and the array of fresh greens we have at our finger tips. I was going to add to this soup a big handful of fresh sprouts…but they got polished off the day before. So feel free to experiment with all sorts of green veggies, to make this or your own green vegetable soup.

Adding some fresh veggie juices and fruit juices into your daily regime come spring is a great way to awaken your body and soul, however sometimes its just way to damp and cool to not have something warm and cozy, yet bright and fresh.

I give you this beautiful bright green, warm and “roasty” light spring-time soup. I added some roasted/caramilized garlic to inhance the flavour and add a little deeper of a flavour. This tasty bulb, did the trick! I also added some shredded chicken, making it such a delightful dinner! You can leave the chicken out if you’d like to use this as a starter.

I have since stored some of this soup in a mason jar for the next day, and WOW! I didn’t realise it could taste even better! Giving it some time to sit and combine all its flavours together definitely did it justice!

If you’d like to make your own bone broth, see my go-to recipe here

Please Enjoy,




Fresh Spring Green Soup with Roasted Garlic and Shredded Chicken
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 4 cups of my rich homemade bone broth
  2. 1 tbsp. coconut oil, ghee or raw butter
  3. 1/2 cup organic green peas
  4. 6-8 stalks trimmed and cut into bite sized pieces organic asparagus
  5. 1 large de-ribbed organic black kale
  6. 1 organic scallion (green onion)
  7. 4 leaves chopped parsley +2-3 whole leaves for garnish
  8. 1 whole roasted garlic cloves
  9. 1/2 tbsp. coconut aminos or properly fermented tamari
  10. 1 tsp. herbamare or sea/kelp/Himalayan salt (or more to taste)
  11. 1/2 tsp. garlic powder
  1. To roast garlic bulbs, set the oven to 400 degrees F. and trim the top of the bulb off till you can see the cloves peeking out. Cut also the bottom of the bulb to loosen the cloves, making it easier to take apart after roasting. Place bulb in some foil on a baking sheet and add a pinch or sea salt and optional drizzle of coconut oil, or olive oil. Wrap up in foil and pop into the oven for 45minutes. You can leave them in for longer (60min) for a richer caramelized garlic flavour. When they are finished you can pop out each clove and add to this lightly simmering soup.
  2. In a sauce pan add the coconut oil or butter and turn up to medium/low. Add the asparagus and sauté for a couple minutes. Then add the de-ribbed chopped kale and let both sauté for a couple more minutes, until wilted and soft. Don't over cook, keep asparagus and kale soft but green.
  3. In a large sauce pan add the bone broth and turn up to medium heat. Add the kale, asparagus, peas, coconut aminos or tamari, herbamare, garlic power and roasted garlic cloves. Once the soup is heated through, allow it to lightly simmer for 6 minutes to combine all flavours
  1. The time for this dish was estimated without the roasting of the garlic, making of the shredded chicken or stock. These items were leftovers from our home, which made and created this superb soup.
  2. You can use a good quality store bought chicken stock
  3. .
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