This healthy, delicious green soup is the perfect recipe to help you eat your veggies when it’s just too cold outside for a salad. It’s my go-to reset when I’m craving something fresh, comforting, and full of feel-good ingredients during the colder months. No need to detox… just make this soup and enjoy! https://cleananddelicious.com/green-detox-soup/#recipe
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TIMESTAMPS
0:00 Intro
0:37 Prepping the ingredients
3:22 Cooking the soup
6:06 Blending the soup
6:28 Serving the Green Detox Soup
7:09 Outro
HEALTHY GREEN SOUP RECIPE
1 teaspoon coconut oil
1 onion, chopped
1 tablespoon grated ginger
2 medium zucchini (4 cups), chopped
1 small bunch kale (4-5 cups), stemmed and chopped
4 cups broccoli florets
4 cups low sodium vegetbale broth
2-4 cups filtered water
1 clove garlic, peeled
1 tablespoon apple cider vinegar
1/2 bunch parsley
1/2 bunch cilantro
1/2 teaspoon sea salt
Optional: canned coconut milk for swirling over the top
In a large pot, heat the coconut oil over medium-high heat until warm. Add in the onion, ginger, and a pinch of salt and cook, stirring occasionally, until the onion is translucent and fragrant.
Next, add in the zucchini, kale, broccoli florets, vegetable broth, and water. You should have enough liquid to cover the veggies. Turn up the heat and bring everything to a boil, then reduce it to a simmer, partially cover, and cook for another ten minutes or until the broccoli is tender.
Turn off the heat, add in apple cider vinegar and garlic, then pop on a lid. Allow the soup to sit until it’s cool enough to handle.
Working in batches, add the soup to a blender along with a small handful of parsley and cilantro, and a pinch of salt. Blend until creamy.
Serve, topped with a swirl of coconut milk if desired!
NOTES
This soup will last up to 5 days stored in an airtight container in your fridge (I like to store it in glass mason jars).
Nutrition Per 1.5 Cups:
Calories: 48 | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Fiber: 3g | Sugar: 3g
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#healthysoup #greendetoxsoup #healthydinnerideas
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