Green Detox Soup Recipe
We all know eating your vegetables is number one on the list for living a healthy lifestyle. If you're looking for a way to increase your intake in one fell swoop — this green detox soup recipe is a must try. With nine nutrient dense vegetables blended together with fresh herbs and spices, this nourishing soup provides a revitalizing boost to your day and your overall well-being.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for green detox soup and says, "Eating a soup like this where a wide variety of vegetables are blended, allows your body to easily digest them and absorb the nutrients. Fiber is a key factor in promoting a healthy gut and this soup makes it easy to pack it in." This soup makes a great lunch or light dinner and can be made in under 30 minutes. Hahn tells us that you can make variations of this soup based on what you have in your fridge. So, grab your best chopping knife and let's get cooking!
Gather the ingredients for green detox soup
To make this recipe, we'll need quite a few items from the produce department. We'll need an onion, garlic, fennel, celery, yellow pepper, parsley, broccoli, spinach, and ginger. "This combination of vegetables is not only cleansing to the body but a delicious mix of fresh flavors. If you want to add some extra zing, pick up a lemon to squeeze into the soup once it's blended," Hahn shares. Then we'll need some vegetable broth, cannellini beans, miso paste, Himalayan pink salt, and cayenne pepper. "I'm adding the beans here to provide some protein which makes this more filling so it can be eaten as a light meal. They also make the soup extra creamy," Hahn explains.
Chop the vegetables
Our first step is to get our veggies washed and chopped, so pull out a large cutting board and your favorite chef's knife and let's get chopping. "The good thing about a blended soup is that we don't need to spend a lot of time cutting the vegetables small and precise. They're going to get blended anyway so we just need them roughly chopped," Hahn explains. Go ahead and chop the onion, garlic, fennel, celery, yellow pepper, parsley, and broccoli. The spinach is good as is so no need to chop that. Grate the ginger using a micro plane or mince it if you don't have one of those.
Cook the soup
We're going to need a large soup grab one and add ¼ cup of the broth and bring the heat to medium. The first items to go in are the onion, garlic, fennel, celery, and yellow pepper. Cook for 5 minutes stirring frequently then add the broccoli, ginger, broth, beans, miso paste, salt, and pepper. Cover and cook on low for 15 minutes. Because we want some raw enzymes in this soup, we're going to add some of the spinach and parsley now and keep some raw for our final blending step. Add half the spinach and parsley and cook on low for 5 more minutes.
Blend the soup and serve
Now we just need to blend the soup into a creamy consistency. Ladle the soup into a blender and add the remaining raw spinach and parsley and blend until smooth. "I prefer to blend this in a full-size blender instead of an immersion blender because I can get it smoother this way. However, you can use an immersion blender, which makes for easier cleanup, but it will take a little longer. Add optional lemon juice, extra chopped parsley and serve. We hope you have a big "to-do" list today — you'll be feeling energized and raring to go!
- ½ onion
- 3 garlic cloves
- 1 fennel bulb
- 1 celery stalk
- 1 yellow pepper
- ½ bunch parsley
- 4 cups chopped broccoli
- 6 cups spinach, divided
- 1 inch ginger root
- 2 ¼ cups vegetable broth, divided
- 1 can (14-ounce) cannellini beans, rinsed and drained
- 1 tablespoon miso paste
- 1 teaspoon pink Himalayan salt
- ½ teaspoon cayenne pepper
- juice of 1 lemon
- Rough chop the onion, garlic, fennel, celery, yellow pepper, parsley, and broccoli. (No need to chop the spinach) grate the ginger.
- Add ¼ cup broth to a large pot and bring heat to medium. Once hot, add onion, garlic, fennel, celery, and yellow pepper. Cook for 5 minutes stirring frequently.
- Add the broccoli, ginger, broth, beans, miso paste, salt, and pepper. Cover and cook on low for 15 minutes. Add half the spinach and parsley and cook on low for 5 more minutes.
- Pour the soup into a blender, add the remaining raw spinach and parsley, and blend until smooth. Add optional lemon juice and extra chopped parsley befor serving.
| Calories per Serving | 212 |
| Total Fat | 1.5 g |
| Saturated Fat | 0.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 41.0 g |
| Dietary Fiber | 11.5 g |
| Total Sugars | 5.6 g |
| Sodium | 1,189.5 mg |
| Protein | 13.5 g |
