Green Detox Soup
Slightly adapted from this recipe.
Servings: 10 servings
Calories:
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.