We’ve all been there: it’s the Monday after a weekend during which you, perhaps, overdid it slightly. How, oh how to help every cell in your body detoxify? Enter the Green Detox Soup. Totally clean and deliciously nourishing, this simple soup is the brainchild of our friend, LA-based holistic nutritionist and celebrity cleanse expert, Elissa Goodman. The idea behind it? All the benefits of eating a salad, but in a warm, protein-packed bowl. A combination of green veggies and savory alliums floods your body and skin with nutrients. Packed with antioxidant-rich broccoli, protein-filled edamame and mineral-dense peas, every spoonful of this soup is a “flavorful reminder of your commitment to well-being,” Elissa says. The optional addition of coconut milk lends a layer of richness that reminds us of the cream of broccoli soups of our childhood, but it also tastes fantastic without––so choose your own adventure!
Serves 6-8.
Ingredients
• 3 cups broccoli crowns (roasted)
• 2 T olive oil
• 1 10 oz package spinach
• 1 10 oz package kale
• 1 10 oz bag peas
• 1 10 oz bag edamame
• 1/2 red onion diced
• 1½ cups vegetable stock
• 2 cloves of garlic
• 1½ cups water
• Salt & pepper to taste
• Add some veggie stock or coconut milk to thin it out 1 bunch mint and 1 bunch curly parsley
• lemon juice to taste
Directions
1. Roast the broccoli in the oven at 350 degrees.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add the diced red onion to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
4. Add the roasted broccoli crowns to the pot and stir them with the onions. Cook for another 2-3 minutes until the broccoli starts to soften slightly.
5. Pour in the chicken or vegetable stock and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the broccoli is tender.
6. Add the spinach, kale peas and edamame to the pot. Stir everything together and let it simmer for an additional 5 minutes until the vegetables are heated through.
7. Season the soup with salt, pepper, and chili flakes (if using), according to your taste preferences. Adjust the seasoning as needed.
8. Once all the vegetables are cooked and seasoned, remove the pot from the heat.
9. Using an immersion blender or a regular blender, carefully blend the soup until it reaches your desired consistency. Be cautious with the hot liquid.
10. Return the blended soup to the pot if you used a regular blender. Then, run it through a strainer.
11. Reheat the soup over low heat for a few minutes if necessary before serving.
12. Serve the soup hot with a drizzle of olive oil and a splash of lemon juice!
Recipe and photo courtesy of Elissa Goodman.
