Eat Your Greens Detox Soup Recipe 425

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EAT YOUR GREENS DETOX SOUP RECIPE - (4.2/5)



Eat Your Greens Detox Soup Recipe - (4.2/5) image

Provided by Greencat

Number Of Ingredients 15

1 1/2 teaspoons coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups cremini or white button mushrooms, sliced, about 8 ounces
1 cup carrots, chopped
2 cups broccoli florets, chopped
Fine-grain sea salt and freshly ground black pepper, to taste
1 1/2 to 3 teaspoons fresh ginger, grated and peeled
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips (optional)
2 cups torn kale leaves
Fresh lemon juice, for serving

Steps:

  • In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

GREEN DETOX SOUP



Green Detox Soup image

Full of iron, potassium, vitamin K, folic acid, and many other nutrients, this cleansing soup full of green veggies is as delicious as it is healthy.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 15

2 tablespoons olive oil
1 ½ cups chopped fennel
1 ⅓ cups sliced leeks
1 ¼ cups chopped celery
2 cloves garlic, smashed
1 (10 ounce) zucchini, cubed
1 (10 ounce) package fresh spinach
½ (12 ounce) bag fresh broccoli florets
6 leaves Tuscan kale, ribs removed and cut into small pieces
¼ cup chopped flat-leaf parsley
4 cups low-sodium vegetable broth
2 cups hot water as needed
1 avocado, diced
1 teaspoon spirulina powder
10 tablespoons gomasio (toasted, crushed sesame seeds)

Steps:

  • Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
  • Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
  • Ladle soup into bowls and serve each with 1 tablespoon gomasio.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 14.4 g, Fat 10.6 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 384 mg, Sugar 2.2 g

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