Sublime Blend of Vegetables

Cozy blankets, hot tea, warm soups. Bundle them up and nourish your child with this soothing Healing Soup. Full of nutritious greens like broccoli, asparagus and spinach, this soup will fortify your whole family and help them get through any cold, flu or rainy winter day.

We are grateful to Traditional Foods Chef and Biodynamic Farmer Molly Chester for sharing this delicious recipe with SafBaby.

Healing Soup


1 tbsp unrefined coconut oil
2 cups diced yellow onion (approx 1 medium)
1 tbsp minced garlic (approx 3 cloves)
1 cup chopped asparagus (approx 1 bunch)
2 cups spinach leaves
3 cups chopped broccoli (approx 1 large head)  Both the florets and the stalk of the broccoli may be used.  Simply cut off the bottom 1″ of the stock and peel the outer layer with a vegetable peeler.)
¼ tsp crushed red pepper flakes
2 tsp sea salt
½ tsp fresh cracked black pepper
6 cups homemade chicken stock


In a large heavy-bottomed pot over medium heat, warm coconut oil until glistening.

Add onion and sauté for 5 minutes, stirring frequently; onions will have softened.

Add garlic and sauté for 1 minute, stirring constantly; garlic will be fragrant.

Add asparagus and broccoli, red pepper, sea salt, black pepper and chicken stock.

Bring to a boil, cover and reduce to a simmer. Simmer for 20 minutes. Turn burner off.

Add spinach, stir and allow to cool for 5 minutes.

Puree the soup in a blender in small batches OR use a puree stick to blend.

Enjoy all the healing benefits of this delicious soup!

healing soup

Tip:  Make a double batch and store it in mason jars. You’ll be able to heat it up easily and have a yummy, healthy lunch, dinner or snack anytime someone gets hungry.

About Molly Chester

Molly Chester Traditional Food Chef and Biodynamic Farmer for SafBaby blog

Molly Chester is a Traditional Foods Chef and Biodynamic Farmer. Along with her husband, Molly runs Apricot Lane Farms, a 130-acre traditional foods, Organic and Demeter-Certified farm just north of Los Angeles. Her mission was to create a well-balanced ecosystem and rich soils that produce nutrient-dense foods while treating the environment and the animals with respect.

Prior to Apricot Lane Farms, Molly spent her days in the kitchens of various celebrity clients throughout Los Angeles as a traditional foods private chef. She is active in the traditional foods community and author of both the popular blog Organic Spark and Back to Butter: A Traditional Foods Cookbook.

Apricot Lane Farms is an extension of the kitchen for Molly because a great dish truly begins with well-chosen seed. In addition to overseeing the transition of 31 acres of avocado and lemon trees to organic and biodynamic practices, Molly managed the planting of over 5,000 new trees in 2012 and the construction of a state-of-the-art vermicompost complex.

Molly attended The Natural Gourmet Institute of Health & Culinary Arts in New York City and has spoken at the Harvard Business School’s Wellness Club on How to Unleash the Healing Power of Food and contributed to the AllergyKids website, wonderful brainchild of The Unhealthy Truth author Robyn O’Brien.