Description
This vibrant Green Detox Soup is a nutrient-packed, comforting blend of fresh greens, aromatic spices, and vegetable broth. Easy to prepare and perfect for a healthy cleanse, this creamy soup combines kale, spinach, broccoli, cucumber, and celery with warming ginger and turmeric, pureed into a smooth, flavorful bowl. A splash of lemon juice brightens it up, making it a delicious, detoxifying meal suitable for any season.
Ingredients
Scale
Sauté Base
- 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 and Broth
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups vegetable broth (or water for a lighter version)
- Salt and pepper, to taste
Finishing Touches
- Juice of 1 lemon
- Optional toppings: sliced avocado, fresh herbs, sunflower seeds
Instructions
- Prepare the vegetables: Chop the onions, garlic, kale, spinach, broccoli, cucumber, and celery into bite-sized pieces for easy cooking and blending.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté for about 3 minutes until fragrant and translucent.
- Cook the vegetables: Add kale, spinach, broccoli, cucumber, and celery to the pot. Stir continuously for about 5 minutes, allowing the greens to wilt and the vegetables to soften slightly.
- Add the spices and broth: Stir in the grated ginger, turmeric powder, and salt and pepper. Pour in the vegetable broth or water. Bring the mixture to a simmer and cook for 15-20 minutes until all vegetables are tender.
- Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Finish and serve: Stir in the fresh lemon juice. Taste and adjust seasoning as needed. Serve the soup hot topped with optional avocado slices, fresh herbs, or sunflower seeds for extra texture and flavor.
Notes
- For a lighter soup, use water instead of vegetable broth.
- You can substitute fresh lemon juice with lime juice for a slightly different citrus note.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- For a vegan and gluten-free meal, ensure the vegetable broth is free from animal products and gluten.
- Adding a pinch of black pepper helps increase turmeric absorption.
