Description
A vibrant blended Green Detox Soup made with kale, zucchini, broccoli, garlic, ginger, and fresh herbs for a light and nourishing meal.
Ingredients
1 tablespoon coconut oil
1 medium onion, chopped
2 medium zucchini, chopped
1 small bunch kale, stems removed and chopped
4 cups broccoli florets
4 cups low-sodium vegetable broth
2 cups filtered water
1 head garlic, peeled and roughly chopped
1 teaspoon freshly grated ginger
½ bunch fresh parsley
½ bunch fresh cilantro
Salt to taste
Instructions
1. Heat coconut oil in a large soup pot over medium heat. Add the chopped onion with a pinch of salt and sauté for about 5 minutes, or until translucent and fragrant.
2. Add the zucchini, kale, broccoli, vegetable broth, and water. The liquid should cover the vegetables by about an inch.
3. Bring the mixture to a boil, then lower the heat to simmer. Cook for about 10 minutes, or until the broccoli is tender.
4. Turn off the heat and stir in the garlic and ginger. Cover with a lid and let it sit until the soup is cool enough to handle.
5. In batches, blend the soup with a handful of parsley, cilantro, and a small pinch of salt per batch. Blend until smooth and creamy.
6. Transfer the blended soup into a container or return it to the pot. Repeat until all the soup is blended.
Notes
For a thinner consistency, add additional broth or water before serving. The soup freezes well and can be reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop and Blending
- Cuisine: American