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Green Detox Soup

The fusion of greens in this delicious detox soup isn’t just a treat for your taste buds; it’s a rejuvenating experience for your body. Broccoli’s antioxidants and vitamins aid detoxification, while kale’s nutrient density supports bone health and digestion. The peas’ minerals and protein provide a nourishing boost, and spinach’s iron and antioxidants promote energy and vision. Every spoonful of this vibrant soup is a flavorful reminder of your commitment to well-being—a harmonious combination of nature’s finest in a single, revitalizing bowl.

Serves 6-8


  • 3 cups broccoli crowns (roasted)
  • 2 T olive oil 
  • 1 10 oz package frozen spinach
  • 1 10 oz package frozen kale 
  • 1 10 oz bag frozen peas
  • 1 10 oz bag frozen edamame 
  • 1/2 red onion diced
  • 1½ cups chicken or vegetable stock 
  • 2 cloves of garlic 
  • 1½ cups water
  • Salt & pepper to taste
  • Add some veggie stock to thin it out or coconut milk (not cream)
  • 1 bunch Mint and 1 bunch curly parsley 
  • lemon juice to taste


  1. Roast the broccoli in the oven at 350.
  2. Thaw the frozen spinach and kale and squeeze out the water as much as possible.
  3. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  4. Add the diced red onion to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  5. 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.
  6. 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.
  7. Add the frozen spinach, frozen kale, and frozen peas and frozen edamame to the pot. Stir everything together and let it simmer for an additional 5 minutes until the vegetables are heated through.
  8. Season the soup with salt, pepper, and chili flakes (if using), according to your taste preferences. Adjust the seasoning as needed.
  9. Once all the vegetables are cooked and seasoned, remove the pot from the heat.
  10. Using an immersion blender or a regular blender, carefully blend the soup until it reaches your desired consistency. Be cautious with the hot liquid.
  11. Return the blended soup to the pot if you used a regular blender. Then, run it through a strainer. 
  12. Reheat the soup over low heat for a few minutes if necessary before serving.
  13. Serve the soup hot with a drizzle of olive oil and a splash of lemon juice!



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