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
Units
Scale
- 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