Asian Wheatgrass Soup

A while back a friend of mine from Jakarta asked me to send her a bunch of wheatgrass powder because it was much cheaper here in Bali. I accidentally ordered frozen wheatgrass powder that would’ve gone bad if I tried to ship it. So I ended up with a whole bunch of wheatgrass powder. Not the worst problem to have 😉

I mostly took it as shots and put it in juices and smoothies, but I also tried it out in some soups. It’s a pretty strong flavor so I found it a wee bit difficult to get these soups tasting really nice, but this wheatgrass soup came out quite beautifully.

It’s got a strong aromatic asian flavor and I added a hint of sweetness and a bunch of texture with chopped papaya, apple and cucumber.

Asian Wheatgrass Soup

Rating: 31

Prep Time: 15 minutes

Asian Wheatgrass Soup


  • ***Get Fresh Guaranteed Organic Produce for this Recipe delivered right to your door step anywhere in Bali through UbudDirect
  • Soup
  • ½ cup Chopped Papaya
  • ½ cup Chopped Cucumber
  • 1 shot Wheatgrass
  • 3 Cloves of Garlic
  • ½ cup Cilantro Leaves (Tightly Packed to Measure)
  • ¼ cup Bak Choi Leaves (Lightly Packed to Measure)
  • 1 ½ tbsp Lime Juice
  • 1 tbsp Flaxseed Oil
  • 2 tsp Toasted Sesame Oil*
  • 1 tbsp Bragg's
  • 1 ½ tsp Balsamic Vinegar
  • A Pinch of Salt
  • 1 ½ tsp Lecithin
  • 1 ¾ tsp. Chopped Galangal
  • 1 tsp Kaffir Lime Leaves (chiffonade and Lightly Packed to Measure)
  • 1 tsp Papaya Seeds
  • *obviously not raw - but just a small bit can add a huge amount of flavor and it's still healthy 🙂
  • Garnish
  • ½ cup Chopped Cucumber
  • ½ cup Chopped Apple
  • ½ cup Chopped Papaya


  1. Blend all ingredients except cilantro and Kaffir Lime Leaves until smooth and creamy.
  2. Add Cilantro and Kaffir Lime leaves and blend just until incorporated. These ingredients can get bitter if over blended.

Serves 1-2 people as a main, or 2-3 people as an appetizer

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