Description
A healthy and nourishing green detox soup packed with leafy greens, herbs, and vegetables to support digestion and boost immunity.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 4 cups vegetable broth
- 1 zucchini, chopped
- 1 head broccoli, chopped
- 2 celery stalks, chopped
- 2 cups kale, chopped
- 2 cups spinach
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant.
- Add zucchini, broccoli, and celery. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10–12 minutes until vegetables are tender.
- Add kale, spinach, parsley, and cilantro. Cook for another 2–3 minutes.
- Remove from heat and allow to cool slightly.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- For added creaminess, blend with half an avocado or a splash of coconut milk.
- You can substitute kale with chard or collard greens.
- Soup can be stored in the fridge for up to 4 days or frozen for 1 month.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg