Green Detox Soup – I’ll never forget the first time I made this Green Detox Soup. It was one of those days—you know, when you look at yourself in the mirror after a weekend of indulgence (hello, takeout and brownies) and think, “Okay, time to hit reset.” So there I was, staring into my fridge, feeling both inspired and overwhelmed by the amount of green stuff I’d bought during an ambitious grocery run.
I had kale, spinach, broccoli, and some fennel I bought on a whim because it “looked cool.” At first, I was skeptical—was this soup going to taste like grass? Would my family even look at it, let alone eat it? But as I started sautéing the fennel and leeks, the kitchen filled with this warm, slightly sweet aroma that had me hooked. By the time I blended in the avocado, I knew this wasn’t just healthy—it was downright delicious.
And let me tell you, it’s not just for “detox” days anymore. This soup has become my secret weapon for busy weeks, lazy Sundays, and even dinner parties (because, yes, it’s fancy enough for that). My husband? Obsessed. My kids? Shockingly into it. And me? Well, let’s just say this soup and I are in a committed relationship now.
Why You’ll Love This Green Detox Soup Recipe?
- Nutrient Powerhouse: With ingredients like kale, spinach, and broccoli, this soup is like a vitamin in a bowl.
- Vegan and Dairy-Free: Creamy without any cream? Yes, please.
- Simple Ingredients, Big Flavor: It’s proof that healthy food doesn’t have to be boring.
- Great for Meal Prep: Make it once, and enjoy it all week long.
- Customizable: Whether you like it smooth or chunky, spicy or mild, this soup adapts to you.
Ingredient Notes:
Here’s why these ingredients deserve a spot in your kitchen:
- Fennel: Its mild licorice-like flavor might sound fancy, but trust me, it’s what makes the soup taste next-level.
- Leeks: Softer and sweeter than onions, they add a subtle, aromatic base.
- Celery: Adds a savory backbone that balances the greens perfectly.
- Spinach and Kale: The dynamic duo of greens—loaded with vitamins and iron.
- Broccoli: This cruciferous hero adds both fiber and a slightly earthy flavor.
- Zucchini: Blends beautifully to make the soup extra smooth.
- Avocado: The MVP of creaminess, plus those healthy fats!
- Spirulina Powder: Okay, this one’s optional, but it gives the soup a subtle, earthy boost.
- Gomasio: Toasted sesame seeds that add crunch and a touch of saltiness—it’s a simple but genius topping.
Pro Tip: Don’t skimp on the avocado. It’s what takes this soup from good to oh-my-gosh amazing.
How To Make Green Detox Soup?
Making this soup is easier than you think—and you don’t need to be a pro chef.
- Sauté the Veggies
Heat olive oil in a big pot over medium heat. Toss in the fennel, leeks, celery, and garlic. Sauté for about 3-5 minutes, stirring occasionally, until everything’s soft and fragrant. This is where the magic starts—don’t rush it! - Add the Greens
Next, add the zucchini, spinach, kale, broccoli, and parsley. Stir everything together, letting the greens wilt slightly. It might look like you’re cooking a forest, but don’t worry—it’ll cook down beautifully. - Simmer Away
Pour in the vegetable broth and bring it to a gentle boil. Then lower the heat, cover the pot, and let it simmer for about 15 minutes. The goal? Tender veggies that are ready to be blended into silky perfection. - Blend It All Together
Remove the pot from heat and grab your immersion blender. Blend the soup until it’s smooth and creamy. Too thick? Add a little hot water until it’s just right. Toss in the diced avocado and spirulina, then blend again for that final touch of creaminess. - Serve with Style
Ladle the soup into bowls and sprinkle each one with a tablespoon of gomasio. Serve warm, and watch as everyone at the table silently falls in love with their greens.
Storage Options:
This soup is a meal-prepper’s dream:
Want To Save This Recipe?
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Variations and Substitutions:
This soup is all about flexibility. Here’s how to make it your own:
- Add Protein: Stir in some cooked chickpeas or white beans for extra heartiness.
- Spice It Up: Add a pinch of cayenne or red pepper flakes for a little heat.
- Herb Swap: Don’t have parsley? Use basil, cilantro, or even dill.
- Chunky Texture: Skip the final blend if you prefer a rustic, chunky vibe.
- Spirulina Substitute: Not into spirulina? No problem—just leave it out or swap it for a squeeze of lemon.
What to Serve with Green Detox Soup?
This soup is a meal on its own, but it’s even better with a sidekick. Try these:
- Crusty Bread: Perfect for dunking into that creamy goodness.
- Avocado Toast: Because more avocado is always a good idea.
- Simple Salad: A crisp green salad with a citrus vinaigrette pairs beautifully.
- Roasted Veggies: A side of roasted carrots or zucchini rounds out the meal.
Frequently Asked Questions:
Can I use frozen greens?
Totally! Frozen spinach or kale works just as well. Just toss it straight in—no need to thaw.
What if I don’t have an immersion blender?
No worries! Use a regular blender, but work in small batches, and be careful with the hot liquid.
Is this soup kid-friendly?
Surprisingly, yes! The creamy texture usually wins them over, and you can skip the spirulina if it’s too “green” for their taste.
This Green Detox Soup is one of those recipes that feels like self-care in a bowl. It’s fresh, creamy, and packed with everything your body needs to feel amazing. Give it a try, and let me know how it turns out! Did you stick to the recipe, or did you put your own spin on it? I’d love to hear about it in the comments.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Green Detox Soup
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped fennel
- 1 ⅓ cups sliced leeks white and light green parts only
- 1 ¼ cups chopped celery
- 2 cloves garlic smashed
- 1 10-ounce zucchini, cubed
- 1 10-ounce package fresh spinach
- ½ 12-ounce bag fresh broccoli florets
- 6 leaves Tuscan kale ribs removed and cut into small pieces
- ¼ cup chopped flat-leaf parsley
- 4 cups low-sodium vegetable broth
- 2 cups hot water as needed
- 1 avocado diced
- 1 teaspoon spirulina powder optional
- 10 tablespoons gomasio toasted, crushed sesame seeds
Instructions
Sauté the Aromatics
- Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the fennel, leeks, celery, and garlic. Cook, stirring occasionally, until softened and fragrant, approximately 3-5 minutes.
Incorporate the Vegetables
- Add the zucchini, spinach, broccoli, kale, and parsley to the pot. Stir well to combine. Cook for 3 minutes, allowing the greens to wilt slightly.
Simmer the Soup
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, about 15 minutes.
Blend to Desired Consistency
- Remove the pot from the heat. Using an immersion blender, purée the soup until smooth. Add the hot water, a little at a time, to adjust the soup’s consistency as desired.
Add the Final Ingredients
- Stir in the diced avocado and spirulina powder, blending once more to achieve a creamy texture. Ensure the soup is evenly combined and heated through.
Serve with Gomasio
- Ladle the soup into bowls and garnish each serving with one tablespoon of gomasio. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
