Recipes » Soups » Raw Emerald Kale Soup
T. Colin Campbell Center for Nutrition Studies
Raw Emerald Kale Soup


  • 4 cups tightly packed kale
  • 1 large cucumber, peeled, deseeded and chopped
  • 2 cups zucchini, chopped
  • 2 green onion stalks, trimmed
  • 1 avocado, halved
  • Juice of one lime
  • 1 large handful of fresh parsley


  • 1. Place all ingredients (except for ½ of the avocado) in a blender and blend until smooth.
  • 2. Portion and serve, garnishing with the remaining ½ of the avocado and whatever else you would like. I like to use tomatoes and hemp seeds.

Cooking Tips

  • 1. Try using baby kale which makes things even easier - no need to chop!

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