.png)
Soup Recipes
Each recipe in this collection is crafted using our curated line of premium dried herbs. Brew, steep, infuse, or incorporate your Good Greenery herbs directly into these recipes for whole-body wellness in every bite.
Green Tea & Nettle Miso Soup
An elegant, antioxidant-layered miso soup elevated with the mineral richness of nettle and the polyphenol power of green tea.
Ingredients
-
4 cups water
-
1 tsp dried green tea leaves
-
1 tsp dried nettle leaf
-
3 tbsp white miso paste
-
1/2 cup firm tofu, cubed
-
1/4 cup sliced scallions
-
1/4 cup wakame seaweed (rehydrated)
-
1 tsp sesame oil
Instructions
Heat water to 175°F (do not boil). Steep green tea and nettle for 5 minutes. Strain and return liquid to pot. Whisk in miso paste until fully dissolved. Add tofu and wakame, warm gently for 3–4 minutes without boiling. Finish with scallions and sesame oil. Serve immediately.
Peppermint & Lemon Balm Calming Noodle Soup
A light, soothing soup infused with nervine herbs — designed to calm the nervous system, ease digestive tension, and comfort the body from the inside out.
Ingredients
-
5 cups vegetable broth
-
1 tsp dried peppermint leaf
-
1 tsp dried lemon balm
-
2 cups rice noodles or thin pasta
-
1 cup baby spinach
-
1/2 cup thinly sliced mushrooms
-
2 green onions, sliced
-
1 tbsp tamari or soy sauce
-
Juice of 1/2 lemon
Instructions
Steep peppermint and lemon balm in 1 cup hot broth for 10 minutes, strain, and return infused broth to pot with remaining broth. Bring to a gentle simmer, add mushrooms and noodles, and cook until tender. Stir in spinach, green onions, tamari, and lemon juice. Serve immediately
Elderberry & Echinacea Immune Soup
A rich, deeply colored immune-boosting soup built for cold and flu season — warming, nourishing, and packed with antiviral and antibacterial botanicals.
Ingredients
-
5 cups vegetable broth
-
2 tbsp dried elderberries
-
1 tsp dried echinacea
-
1 cup diced red onion
-
4 cloves garlic, minced
-
1 cup diced carrots
-
1 cup diced sweet potato
-
1 tsp dried oregano
-
1/2 tsp turmeric
-
1 tbsp olive oil
-
Juice of 1 lemon
-
Salt and pepper to taste
Instructions
Simmer elderberries and echinacea in broth for 20 minutes. Strain and reserve broth. Sauté onion, garlic, and carrots in olive oil until softened. Add elderberry-echinacea broth, sweet potato, oregano, and turmeric. Simmer 20 minutes until vegetables are tender. Finish with lemon juice and serve.