Why You’ll Love This Recipe
Green Detox Soup is a light, nourishing, and flavorful dish packed with nutrient-rich vegetables and herbs. It’s ideal for cleansing, resetting your digestion, or simply enjoying a wholesome meal. This vibrant green soup is both comforting and energizing, making it perfect for a healthy lunch or dinner.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oilgarliconionceleryzucchinibroccolispinachparsleyvegetable brothlemon juicecuminsea saltblack pepper
directions
In a large pot, heat olive oil over medium heat and sauté chopped onion, garlic, and celery until softened.
Add zucchini and broccoli, cooking for another 5 minutes while stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat and simmer for about 10 minutes, or until vegetables are tender.
Add the spinach and parsley, cooking for an additional 2-3 minutes just until wilted.
Remove from heat and blend the soup using an immersion blender or transfer to a blender in batches until smooth.
Stir in lemon juice, cumin, salt, and pepper to taste.
Serve hot, garnished with extra herbs or a drizzle of olive oil if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Add half an avocado before blending for extra creaminess and healthy fats.
Include kale or Swiss chard along with or instead of spinach.
Use bone broth instead of vegetable broth for added nutrients (if not strictly vegetarian).
Top with pumpkin seeds or hemp hearts for crunch and added protein.
Include ginger or turmeric for an anti-inflammatory boost.
storage/reheating
Store the soup in an airtight container in the refrigerator for up to 4 days.Freeze in individual portions for up to 2 months.Reheat on the stove over medium heat or in the microwave until warmed through.
FAQs
Is this soup good for weight loss?
Yes, it’s low in calories and high in fiber, making it great for weight management.
Can I make this soup in advance?
Absolutely, it stores well and the flavors even improve after a day.
Can I use frozen vegetables?
Yes, frozen broccoli or spinach work well and save prep time.
Is it suitable for a detox diet?
Yes, it’s filled with detoxifying greens and hydrating broth, ideal for cleansing.
What can I serve with this soup?
Pair it with whole-grain bread or a light salad for a balanced meal.
Can I make it spicy?
Add a pinch of red pepper flakes or fresh chili for heat.
Is this recipe vegan?
Yes, it’s naturally vegan and gluten-free.
How can I thicken the soup?
Blend in a cooked potato or a handful of cooked white beans.
Can I use herbs other than parsley?
Cilantro, dill, or basil make great substitutes or additions.
Does this soup freeze well?
Yes, freeze in portions for convenient healthy meals later.
Conclusion
Green Detox Soup is a delicious way to boost your intake of greens while enjoying a warm, satisfying meal. Whether you’re looking to reset after indulgent eating or simply want to nourish your body, this soup is a versatile, easy-to-make option that supports wellness and tastes great too.
Print
Green Detox Soup (Healthy & Nourishing)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop and Blender
- Cuisine: American
- Diet: Vegan
Description
A vibrant and nourishing green detox soup made with antioxidant-rich vegetables like kale, broccoli, and zucchini, blended with herbs for a refreshing, healthy meal.
Ingredients
- 1 Tbsp coconut oil
- 1 small onion, chopped
- 2 medium zucchini, chopped
- 1 small bunch kale, stems removed and chopped
- 4 cups broccoli florets
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 head garlic, cloves peeled and roughly chopped
- 1 tsp fresh ginger, grated
- 1/2 bunch parsley, chopped
- 1/2 bunch cilantro, chopped
- Salt and pepper, to taste
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion, season lightly with salt, and sauté until translucent, about 5 minutes.
- Add the zucchini, kale, and broccoli to the pot. Pour in the vegetable broth and water, ensuring the vegetables are mostly covered.
- Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, or until broccoli is tender.
- Remove the pot from heat. Stir in the chopped garlic and grated ginger, then cover and let sit for a few minutes to mellow the flavors.
- Working in batches, transfer the soup to a blender along with parsley and cilantro. Blend until smooth and creamy. Return the blended soup to the pot.
- Taste and adjust seasoning with salt and pepper. Reheat gently if needed and serve hot. Optionally drizzle with coconut milk or add a sprinkle of chili flakes.
Notes
- Store in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
- Garnish with a swirl of coconut milk, chili flakes, or toasted pumpkin seeds for added texture and flavor.
- Use an immersion blender directly in the pot for a quicker and easier blending process.
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
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