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Spring Detox Soup Recipe

Fresh Spring Detox Soup Recipe for a Health Boost

This Spring Detox Soup Recipe is nourishing and packed with vibrant vegetables for a health boost.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner
Cuisine American
Servings 4 bowls
Calories 200 kcal

Equipment

  • - Large pot
  • Oven
  • Baking sheet
  • immersion blender

Ingredients
  

For the Soup Base

  • 1 cup Broccoli florets Add depth and rich flavor; roast for enhanced taste.
  • 1 tablespoon Extra-virgin olive oil Provides healthy fats; can substitute with avocado oil.
  • 1 teaspoon Kosher salt Enhances flavors; adjust based on personal preferences.
  • 1 medium Yellow onion Offers sweetness and aroma when sautéed; can replace with shallots.
  • 3 cloves Garlic cloves Adds robust flavor; fresh garlic is recommended.
  • 4 cups Vegetable stock or water Ensure it's Whole30 compliant or use water for a lighter version.

For the Greens

  • 4 cups Spinach Contributes freshness and nutrients; kale or Swiss chard can substitute.
  • 1 cup Cilantro leaves and stems Adds brightness; parsley works as an alternative.

For the Zesty Kick

  • 1 medium Lemon (zest and juice) Provides acidity and enhances flavors; fresh lemons yield best results.
  • 1/4 teaspoon Cayenne pepper Adds subtle heat; could omit for a milder soup.

Instructions
 

Preparation

  • Roast Broccoli: Preheat your oven to 425°F. Toss the broccoli florets with 1 tablespoon of olive oil and a pinch of salt, then roast for about 25 minutes until beautifully browned and fragrant.
  • Sauté Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for approximately 10 minutes until soft and translucent. Stir in minced garlic and sauté until aromatic.
  • Combine Ingredients: Add the roasted broccoli to the pot along with leftover oil from the roasting pan. Pour in vegetable stock or water and bring to a light boil.
  • Simmer: Cover the pot and let it simmer for 10 minutes. Then, gently stir in fresh spinach and chopped cilantro until just wilted.
  • Blend: Using an immersion blender, purée the soup until smooth and creamy. Alternatively, blend in batches with a traditional blender, then return to the pot. Mix in lemon zest and juice.
  • Season and Serve: Taste your creation and adjust the salt as needed. Add a sprinkle of cayenne pepper for warmth if desired. Serve warm, garnished with extra cilantro and flaky sea salt.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the creamy texture.
Keyword detox recipe, healthy soup, nourishing meal, spring detox soup, Vegetable Soup, Whole30