As the winter season comes to a close, avoid the cold, flu and overall chill with a diet full of warm, green nutrition like this detox soup.
This green detox soup is packed with green leaves and vegetables — from broccoli to spinach to zucchini — and is enhanced with the cleansing powers of fresh ginger and parsley. It’s just what the doctor ordered so that you can prevent the sniffles and coughing or simply get yourself out of the current funk.
Enjoy this detox soup alone as a snack or light meal, preferably warm and served over a cooked grain, such as quinoa, brown rice or millet.
Green Detox Soup
- 1 tablespoon coconut oil
- 2 cloves of garlic, chopped
- 1/2 onion, diced
- 1-inch nob ginger, peeled and chopped
- 2 broccoli heads, chopped
- 2 cups spinach leaves, packed
- 3 zucchinis, chopped
- 2 ribs celery, chopped
- 1 handful fresh parsley, chopped
- 1 handful fresh basil or mint, chopped (optional)
- Sea salt and freshly ground black pepper to taste
- Lemon juice
- Fresh sprouts for garnish (optional)
- Olive oil for garnish (optional)
Place a large pot over medium heat. Add the coconut, garlic, onion and ginger. Stir. Next add the broccoli, spinach, zucchinis, celery and parsley. Stir and watch the spinach wilt and reduce in size. Season with salt and pepper. Add water so it just covers the vegetables. Bring the mixture to a boil and reduce heat to a simmer. Let simmer for another 15 minutes, or until all the veggies are cooked through. Set aside to cool down before blending. Use a hand blender or a regular blender to mix the soup until it is smooth and creamy. Add more water to thin out the soup, if desired. Serve in bowls and add a spritz of lemon juice, fresh sprouts and a drizzle of olive oil for garnish.
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Photo Credit: Thomas Strosse
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