Description
Green Detox Soup is a nutrient-packed, vibrant soup made with fresh kale, spinach, broccoli, cucumber, and celery, flavored with garlic, ginger, turmeric, and brightened with lemon juice. This soothing and healthy soup is perfect for detoxing and replenishing your body with vitamins and minerals while keeping calories low. Blended to a smooth consistency, it’s a delicious way to enjoy green vegetables in a comforting, easy-to-digest form.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Greens and 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 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 (sunflower or pumpkin seeds)
Instructions
- Prepare the vegetables: Chop the onions, garlic, kale, spinach, broccoli, cucumber, and celery into bite-sized pieces to ensure even cooking and easy blending.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing for about 3 minutes until fragrant and translucent to build the soup’s flavor base.
- Cook the vegetables: Add the kale, spinach, broccoli, cucumber, and celery to the pot. Stir and cook for approximately 5 minutes until the greens wilt and the vegetables soften slightly.
- Add the spices and broth: Stir in the grated ginger, turmeric powder, and season with salt and pepper. Pour in the vegetable broth or water and bring the mixture to a simmer. Let it cook gently 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, carefully transfer the soup in batches to a blender and blend until creamy and uniform in texture.
- Finish and serve: Stir in the freshly squeezed lemon juice. Taste and adjust seasoning as needed. Serve the soup hot, garnished with optional toppings such as avocado slices, fresh herbs, or seeds for added texture and flavor.
Notes
- For a lighter version, substitute vegetable broth with water.
- If you prefer a chunkier texture, blend only half the soup or pulse briefly.
- Adjust the level of ginger and turmeric to your taste — these spices add anti-inflammatory benefits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; thaw and reheat gently on the stovetop.
