About the Recipe

GREEN is the colour of chlorophyll, of nature, of life! So celebrating St. Patty’s Day with greens is not only “festive” but great for your body!

Greens? What’s in it for me?

Clear skin and eyes- they help with liver function to pull toxins out of your body. Also, beneficial for strong nails and shiny healthy hair, a healthy immune system, increase in energy and help maintain strong teeth and bones and assist your body in dealing with stress. Sign me up!

To up your intake of greens on a daily basis challenge yourself to see how you can work them into every meal. Here are some suggestions:

  • Add a handful of kale, spinach, Swiss chard or beet greens to your morning protein shake (you won’t even taste it but your cells will love you for it!)
  • Sauté up some greens with your scrambled eggs
  • Add some to your soup, stew, stir-fry or chili
  • Have a raw salad a day to get those beneficial enzymes working for you!

My recipe in honour of this occasion includes not only ‘the green’ factor but the beloved Irish root vegetable: the spud! This combination is elevating the potato to healthier heights and providing a nourishing, satisfying meal in a bowl! Pair up this soup with a piece of grilled or baked fish, chicken, turkey or beef  for a paleo meal or accompany with crumbled goat cheese or bacon for a heartier, decadent main course.

This recipe uses few ingredients and is fast and easy to prepare:


Lori Mayo

Lori is a Holistic Nutritionist who worked with Healthoholics from 2012-2018. Lori spent most of her time on our sales floor, where her skills as a Nutritionist really shined.

The Recipe

Going Green this St.Patrick’s Day!

Prep Time:
10 min
4 hearty mains or 6 smaller servings.
Cook Time:
20 min
Lori Mayo
Total Time:
30 min

1 Tbsp. butter, ghee or olive oil
1 small cooking onion – diced
1 bunch broccoli (florets and stalks)
1 medium organic Yukon Gold potato
1 container ( 900mL-1L ) organic chicken broth or homemade stock
2 tsp sea or Himalayan salt
Pinch of smoked paprika



  1. Heat Dutch oven or large soup pot on medium heat, add oil and diced onion.
  2. Meanwhile wash and chop broccoli, peel stalks and slice, dice washed potato. ( leave skins on for extra fibre )
  3. Add vegetables to pot along with broth or stock and bring to a boil. Reduce and let simmer until vegetables are very soft.
  4. Take pot off of heat and using an immersion hand blender, blend carefully until desired consistency is achieved. If you like chunks of veggies still visible in the soup, do not blend as thoroughly. The potatoes serve as a thickener so you can avoid adding any dairy. Add extra water or broth if you need to thin it out.
  5. If you are using a blender to puree, do so in small batches.
  6. Salt to taste, start with one teaspoon and then add more if needed. Potatoes seem to need lots of salt to elevate their flavour.
  7. Finish off with smoked paprika and serve.