Name: Green Detox Soup (Healthy & Nourishing) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Healthy
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups kale, chopped; 2 cups spinach, chopped; 1 cup broccoli florets; 1 medium cucumber, peeled and chopped; 2 celery stalks, chopped; 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; Avocado slices; Fresh herbs (such as parsley or cilantro); Seeds (such as sunflower or pumpkin seeds)

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Introduction

This Green Detox Soup is a vibrant, healthy option packed with leafy greens and fresh vegetables. It’s nourishing, easy to make, and perfect for cleansing your body while comforting your soul. Enjoy this silky smooth soup as a light meal or a wholesome starter.

A large white pot filled with smooth, thick green soup that has a creamy texture, held by a metal ladle lifting some soup above the pot. The soup is light to medium green, with small darker green and red chili flakes sprinkled on top, adding texture and color contrast. The pot sits on a white marbled surface, with a small white scalloped dish of red chili flakes partially visible in the top left corner. The scene shows only the pot and food, with no other items distracting from the fresh, creamy green soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups kale, chopped
2 cups spinach, chopped
1 cup broccoli florets
1 medium cucumber, peeled and chopped
2 celery stalks, chopped
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, fresh herbs, or seeds

Instructions

Step 1: Prepare the vegetables by chopping the onions, garlic, kale, spinach, broccoli, cucumber, and celery into bite-sized pieces.
Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until fragrant, about 3 minutes.
Step 3: Add kale, spinach, broccoli, cucumber, and celery to the pot. Stir and cook for about 5 minutes until the greens start to wilt and vegetables begin to soften.
Step 4: Stir in the grated ginger, turmeric powder, and a pinch of salt and pepper. Pour in the vegetable broth or water, bring to a simmer, and let cook for 15 to 20 minutes until the vegetables are tender.
Step 5: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.
Step 6: Stir in the lemon juice, then taste and adjust the seasoning as needed. Serve hot topped with avocado slices, fresh herbs, or seeds if desired.

Tips & Variations

Swap vegetable broth for water if you prefer a lighter flavor, or enhance richness by adding a splash of coconut milk before blending.
To boost protein, add cooked white beans or green peas when adding the vegetables.
For extra zing, sprinkle some cayenne pepper or chili flakes when serving.
Use fresh turmeric root instead of powder for a brighter, earthier flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup in portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

The image shows three white bowls filled with smooth, creamy green soup, each bowl topped with a drizzle of olive oil and sprinkled with crushed red pepper flakes and black pepper. One bowl in the center has a silver spoon resting inside it, partially mixing the soup, revealing a speck of green vegetable. At the top right corner, there is a small white scalloped dish filled with more crushed red pepper flakes. Some pieces of torn light bread are placed next to the small dish. The bowls and the dishes sit on a beige fringed cloth on a white marbled textured surface. The scene is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan and gluten-free?

Yes, this soup is naturally vegan and gluten-free as long as you use a gluten-free vegetable broth or water.

Can I use frozen vegetables instead of fresh?

Absolutely. Frozen kale, spinach, and broccoli work well and can save prep time. Adjust cooking time slightly if needed to cook frozen vegetables thoroughly.