Revitalize Your Senses with This Spring Detox Soup Recipe
Enjoy a nourishing and vibrant Spring Detox Soup, packed with wholesome ingredients for a refreshing meal.
Equipment
- - Oven
- - Large pot
- immersion blender
Ingredients
Soup Base
- 6 cups broccoli florets Adds depth of flavor and nutrition; substitute with any blanched green vegetable if desired.
- 2 tbsp extra-virgin olive oil Provides healthy fat and enhances flavor; use any compliant oil if needed.
- 1 tbsp kosher salt Enhances overall flavor; adjust quantity to taste based on dietary needs.
- 1 large yellow onion Adds sweetness and complexity; substitute with shallots for a milder flavor.
- 4 cloves garlic Imparts aroma and taste; use garlic powder if fresh is unavailable.
- 4 cups vegetable stock Forms the soup base; ensure stock is Whole30 compliant or use homemade stock.
- 2 cups fresh spinach Offers freshness and nutrients; substitute with kale for a heartier texture.
- 1/2 cup cilantro leaves and stems Brightens the dish with herbal notes; parsley can be used as a substitute if disliked.
Flavor Boost
- 1 tbsp lemon zest Provides acidity and balance; vinegar can be used for an effective alternative.
- 1 pinch cayenne pepper Adds warmth and spice; omit or adjust to preference for heat.
Instructions
Preparation
- Preheat your oven to 425°F (218°C). This will ensure the broccoli roasts perfectly, creating that lovely caramelized flavor.
- Toss the broccoli florets with 1 tablespoon of olive oil and a sprinkle of kosher salt on a parchment-lined baking sheet. Roast for about 25 minutes until they're just slightly browned and have a wonderful aroma.
- Warm the remaining olive oil in a large pot over medium heat, then sauté the chopped onion for 10 minutes until soft and translucent.
- Add the minced garlic to the onions. Stir for 1-2 minutes until fragrant.
- Combine the roasted broccoli (including any oil from the tray) and vegetable stock into the pot. Bring to a low boil.
- Simmer everything covered for about 10 minutes. Stir in the spinach and cilantro until wilted.
- Purée your soup using an immersion blender or carefully transfer it in batches to a traditional blender until silky smooth.
- Return the puréed soup to the pot, then mix in the lemon zest and juice. Adjust seasoning with salt as needed.
- Serve warm, garnished with extra cilantro and a sprinkle of flaky sea salt.
Notes
Ensure all ingredients are Whole30 compliant. Make a big batch and store in the refrigerator for up to 4 days or freeze portions for quick meals later.