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