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4.7 from 30 votes

Green Detox Soup

Slightly adapted from this recipe.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, low carb + keto, vegan, vegetarian
Servings: 10 servings
Author: Dani Spies

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.