People are passing hectic life due to urbanization. They do not have enough time to cook foods and are becoming habituated to consume fast foods and something like that. Ponnanganni leaves are cultivated in India especially Tamil Nadu people used commonly. Objectives are To prepare the green soup powder, To Analysis of the nutrient content and microbial content of green soup powder, To standardize the acceptability of the soups, To cost analysis and Popularize of green soup powder. Alternanthera sessils washed the thoroughly and kept it for drying in room temperature for 8 days. Greens Powder has roasted it for 20 minutes grinds to a fine powder. Green gram dhal was roasted it for 15 minutes grinds to a fine powder, pepper was roasted it 5 minutes grind to fine powder, cumin was roasted it 5 minutes grind to fine powder. Corn flour was taken, Parboiled rice flour was taken. It acts as a thickening agent and it is a shining agent.salt was taken. It gives the taste of the product. ponnankanni keerai soup powder nutritive value was moisture 6.10, calories152.35 Kcal, protein 10.37gm, fat 1.78g, vitamin A 1057.75mcg, vitamin C 60.35 gm, calcium 351.25, iron 11.45gm, fibre2gm were evaluated of 100 gm green soup powder. The microbial count was analyzed 2.2×103 cfu/g of the sample in the total viable count. Total coliforms <0.3bassessed up to 90 days. The product was popularized in Thoothukudi self-help group women and school students.