I just love to have a rich, flavorful, nutrient-dense soup (just like this one) to sip on throughout the colder months.
It’s an easy and delicious way to support the body, boost immunity and help to clean and balance out your system.
Jam-packed with kale, zucchini, onions, broccoli, garlic, and ginger this soup will flood your body with antioxidants, vitamins, and minerals and you won’t even notice because you’ll be too busy thinking about how good it tastes and how great it makes your body feel.
I love to make a big pot on the weekend and then store them in mason jars to have a quick and easy grab and heat lunch.
Ingredients
- 1 tablespoon of coconut oil
- 1 chopped onion
- 2 medium zucchini chopped
- 1 small bunch of kale stemmed and chopped
- 4 cups broccoli florets
- 4 cups low sodium veggie broth
- 2 cup filtered water
- 1 head of garlic peeled and roughly chopped
- 1 teaspoon grated ginger
- 1/2 bunch parsley
- 1/2 bunch cilantro
- Kosher salt to taste
Instructions
- Melt coconut oil in a large pot over a medium heat. Add in onion with a pinch of salt and cook until the onion is translucent and fragrant (about 5 minutes).
- Add in zucchini, kale, broccoli, veggie broth and water. Make sure that there is enough liquid to come about 1 inch over the veggies. Bring everything to a boil and then reduce down to a simmer and cook for ten minutes or until the broccoli is tender.
- Turn off the heat and toss in the garlic and ginger. Pop on a lid and let the soup sit until it is cool enough to handle.
- Working in batches, add the soup to a blender along with a small handful of the parsley, cilantro and little pinch of salt in each batch. Blend until creamy. Transfer the soup into a storage container or into a pot and repeat until you have blended all the soup.
Notes
*This soup will last up to 5 days stored in an airtight container in your fridge (I like to use mason jars).
*Option: I love to serve this soup with a swirl of coconut milk over the top.
rhonda says
Can you freeze this soup?
Dani says
yes!
Nicole says
WOW! I tied this soup and it was great. I will sure be making it again and again. I thought it might not taste as good on day four but boy was I wrong. Thanks.
Dani says
So glad you enjoyed it!!
Antoine Villalobos says
Yesterday I made this soup and today I had a huge bowl for breakfast. Great flavors. I knew from the first sip it would be a super immune booster.
The weather patterns these past few weeks in April have been up and down, so I decided this would make a great way to get all of my vitamins.
Dani says
So happy you enjoyed it!!
Karen Asaro says
Can you substitute spinach for kale with the same detoxing nutrient-filling results? Kale really isnt my thing.
Dani says
Absolutely!
Wendy says
Do you need to use an entire head of garlic, or just a few cloves?
Dani says
You can do either, just depends on how much garlic you like!
Evelyn Person-Ray says
My husband is allergic to coconut and eating healthy. I have to sneak healthy foods in and I love the recipe for the green detox soup. Do you know of a substitute for the coconut oil that would not compromise the recipe yumminess.
Dani says
You can use any oil you like to use:)
Sus says
Made this soup this morning and the recipe is a winner! The only adjustments I made was to add extra water and vegetable broth. I guess my vegetable measurements were generous, so I needed the extra liquid. Used a total of 6 cups veggies broth and 4 cups of water. Will definitely be making this one again. Thanks Dani!
Dani says
So glad you enjoyed this soup Sus!
Andria says
I would really like to make this, since it already has so many things that I love. However, I personally can’t stomach zuchinni (or most other squasheshes, with the exception of butternut). Is there any good sub for the zuchinni? Other than that ingredient, this soup sounds wonderful!
Dani says
You can really add any other veggie you like! I think green peppers or asparagus would be great options.
Wendi says
Hi Dani, I made this soup a little while ago and while it was delicious, I somehow messed up the measurements while trying to halve it. I think I used way too much broccoli and then had to compensate with too much liquid, so that it came out a bit too watery. However, I loved it anyway. 🙂 I will definitely try it again and also maybe substitute or add in some other veggies as well. Thanks for another great recipe.
Love says
I absolutely love the flavors and fresh healthy taste and will be making this every week❤️
Mine did not come out as creamy as yours looked Dani but perhaps I used too much liquid. It’s still delicious in any case , just not as pretty
Dani says
So glad you enjoyed the recipe Love! If you want it creamier, definitely play with the water measurements next time you make it!
Julie says
Oh my goodness! I just finished a bowl of your soup and I was in heaven! I changed a few things…I added 1 potato diced (I’m not opposed to a potato now and then- I’m not keto) so I could get a creamier texture. I did not blend the whole batch, I just pulled out a cup of the soup and I pureed it and then added a half a cup of the unblended mixture so I could have some yummy pieces of broccoli in there. Then I topped it off with turmeric, black pepper and a drizzle of olive oil! Yowzah!!!! So dang good!
We all need an immune boost right now!!! Thank you, Dani!
Dani says
That sounds delicious, Julie!