Raw Emerald Kale Soup

Prep: 10 Minutes
Yield: 2 bowls

Enjoy this light and fresh chilled soup for a refreshing spring or summer meal.


  • 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.


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

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.
Write for Us