Description
A vibrant and nourishing Green Detox Soup packed with fresh leafy greens and vegetables, gently sautéed and simmered, then blended into a smooth, revitalizing soup. Perfect for a healthy detox meal that’s both flavorful and easy to prepare.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Vegetables
- 2 cups kale, chopped
- 2 cups spinach, chopped
- 1 cup broccoli florets
- 1 medium cucumber, peeled and chopped
- 2 celery stalks, chopped
Spices & Liquids
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups vegetable broth (or water for a lighter version)
- Salt and pepper, to taste
- Juice of 1 lemon
Optional Toppings
- Avocado slices
- Fresh herbs (such as parsley or cilantro)
- Seeds (like sunflower or pumpkin seeds)
Instructions
- Prepare the vegetables: Chop the onions, garlic, kale, spinach, broccoli, cucumber, and celery into bite-sized pieces for even cooking and blending.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic and sauté them until they become fragrant and translucent, about 3 minutes.
- Cook the vegetables: Add kale, spinach, broccoli, cucumber, and celery into the pot. Stir well and cook for around 5 minutes until the greens wilt and the vegetables start softening.
- Add spices and broth: Stir in the grated ginger, turmeric powder, salt, and pepper. Pour in the vegetable broth or water, bring to a simmer, and cook for 15-20 minutes until all vegetables are tender.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish and serve: Stir in fresh lemon juice, taste, and adjust seasoning as needed. Serve the soup hot, garnished with optional toppings like avocado slices, fresh herbs, or seeds for extra texture and flavor.
Notes
- You can substitute vegetable broth with water for a lighter soup.
- Adjust the consistency by adding more broth or water if the soup is too thick.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes when adding spices.
- The soup keeps well in the fridge for up to 3 days and can be frozen for up to 1 month.
- Use fresh lemon juice to brighten the flavor just before serving.
