Green Detox Soup Food

GREEN DETOX SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
• Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
• Ladle soup into bowls and serve each with 1 tablespoon gomasio.

SUPER SIMPLE VERY GREEN SOUP

Steps:

• Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
• Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
• Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
• Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

HEALTHY GREEN DETOX SOUP

Steps:

• Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside.
• Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 - 20 minutes, until broccoli has softened and browned. Rotate half way through.
• While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat. Add garlic and shallot and saute until fragrant, 2 - 3 minutes. Add the spinach, peas and liquid and bring to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Turn down to a simmer and cover.
• When broccoli is done, add to the pot and keep covered for another 5 minutes.
• Remove the soup from the heat and, in batches, blend on high until smooth. Return to the pot, season with additional salt and pepper to taste.
• Serve immediately. Garnish with a drizzle of oil or chili flakes.

ULTIMATE DETOX SOUP

Steps:

• In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
• Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
• Add in the lentils, 1 teaspoon of salt, and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
• When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.
• Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.