Description
A vibrant and nutritious green detox soup packed with fresh spinach, kale, zucchini, and green peas, simmered in vegetable broth and blended to a smooth, creamy texture. This wholesome recipe is perfect for cleansing and revitalizing your body with a boost of vitamins and minerals, complemented by a fresh lemon juice zing and crunchy toasted seed garnish.
Ingredients
Vegetables
- Fresh spinach: 2 cups, packed
- Kale (stems removed and chopped): 1 cup
- Zucchini (diced): 1 medium
- Green peas (fresh or frozen): 1 cup
- Onion (chopped): 1 medium
- Garlic (minced): 2 cloves
Liquids & Seasonings
- Vegetable broth: 4 cups
- Lemon juice (freshly squeezed): 2 tablespoons
- Salt: to taste
- Olive oil (for sautéing): 1 tablespoon
Garnish
- Toasted seeds (such as pumpkin or sunflower seeds): for garnish
Instructions
- Prepare the vegetables: Wash the fresh spinach and kale thoroughly under cold water. Remove the stems from the kale and chop it into small pieces. Dice the zucchini into small cubes to ensure even cooking.
- Sauté onions and garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant.
- Add vegetables: Stir in the diced zucchini, fresh spinach, kale, and green peas. Cook for another 3-5 minutes until the greens wilt and the zucchini softens slightly.
- Simmer with broth: Pour in 4 cups of vegetable broth and bring to a boil. Then reduce the heat to a simmer and cook uncovered for 10-15 minutes to meld the flavors and soften the vegetables thoroughly.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Return the soup to heat if necessary.
- Season and finish: Stir in 2 tablespoons of freshly squeezed lemon juice and season with salt to taste. Adjust seasoning as needed for a balanced flavor.
- Serve: Ladle the soup into bowls and garnish each serving with toasted seeds and an optional drizzle of lemon juice for added freshness and texture. Serve warm and enjoy your detoxifying meal!
Notes
- You can substitute vegetable broth with homemade or low-sodium broth for better control over salt content.
- For a creamier texture without dairy, add a splash of coconut milk before blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust the thickness of the soup by adding more broth if desired before blending.
- For an extra nutrient boost, sprinkle some nutritional yeast or fresh herbs like parsley or cilantro on top.
