This “Ultimate Green Soup” Fights Inflammation, Alzheimer’s Disease and Cancer

Today I am bringing back an oldie but goodie.  It has made me sad that my favorite soup in the whole world has been banished to the deep archives of the blog with an old, ugly photo.

So I decided to reintroduce it with updated pictures to give it the attention that it deserves.

(Re) Introducing: The Ultimate Green Soup!

How would I describe this soup?

This green soup was one of the first recipes that I posted 3 years ago when I started Savory Lotus.  It’s a soup that I have been making for years, because my family loves it, and so do I.  Honestly, I can’t even remember where I learned to make it.  Even now, years later, it is part of my regular meal plan rotation.  My kids ask me regularly to make it.

The reason that I love this soup is that it is made from some of my favorite foods on earth:  homemade bone broth, kale, and sweet potatoes. Not only is it super delicious, it also packs a total power punch when it comes to nutrient-density.

Updating the photos on this recipe has seriously been on my to-do list for a long time.  But you know how life goes.   So when I made the soup again this week, I decided to snap a few new pictures.  I have to admit, making green soup look pretty is not easy.  But dang, it sure is tasty.

Well….. the secret to any soup is, of course, a good quality broth.  So be sure to use a good quality homemade broth to get a good base for your soup. This soup is the perfect marriage of earthy greens and the sweetness of sweet potatoes.  Fragrant herbs, garlic, and perfectly cooked onions add to the flavor. And the lemon juice at the end gives it a slight tanginess.  I like to serve it plain or you can add a bit of homemade creme fraiche or coconut cream.

My kids love this soup with either my Grain Free Rosemary Garlic Flatbread or Brazilian Cheese Bread.

The Ultimate Green Soup Recipe


  • 1 small onion, chopped
  • 1 tbsp ghee, butter, or coconut oil
  • 2 large yams (or 3 medium), peeled and roughly chopped
  • 3 cups water
  • 1 bunch kale, washed and chopped (tough stems removed)
  • 1 bunch chard OR spinach, washed and chopped (tough stems removed)
  • 3-4 cloves garlic, peeled
  • ½ TBS fresh thyme (or ⅛ tsp dried)
  • ¼ tsp dried oregano
  • 4 cups good quality homemade broth (chicken, beef, or veggie)
  • juice from one lemon
  • salt and pepper to taste


  1. In small skillet, saute onion in fat of choice until translucent and starting to brown. Set aside
  2. Place yams into large pot with 3 cups of filtered water. Bring to boil, turn down heat, and simmer, covered, for 10 minutes
  3. Put chopped greens, garlic, spices, and salt into pot with yams.
  4. Pour stock in and stir.
  5. Simmer, covered, for 20 minutes on low-medium heat
  6. Let cool slightly, then add cooked onions and use immersion blender to puree smooth OR puree in small batches with a blender
  7. Add lemon juice. Salt and pepper to taste