Spring Detox Soup Recipe for a Fresh Health Reset
This Spring Detox Soup Recipe rejuvenates your body with vibrant greens and fresh flavors, perfect for a health reset.
Equipment
- Oven
- - Large pot
- - Blender
- - Sheet pan
Ingredients
For the Soup Base
- 4 cups Broccoli Florets Adds depth of flavor; substitute with any preferred green vegetable if desired.
- 2 tablespoons Extra-Virgin Olive Oil Provides healthy fat and enhances flavor; feel free to use another healthy oil if you prefer.
- 1 teaspoon Kosher Salt Essential for seasoning; can substitute with sea salt for a different twist.
- 1 medium Yellow Onion Adds sweetness and depth; swap with red onion if you're looking for more color.
- 3 cloves Garlic Cloves Enhances aroma and flavor; garlic powder works in a pinch if you're short on fresh garlic.
- 4 cups Vegetable Stock Acts as the soup base; choose sugar-free for Whole30 compliance, or use water instead.
For the Greens and Garnishes
- 2 cups Spinach Offers nutrients and a fresh taste; consider using kale for a heartier texture.
- 1/4 cup Cilantro Leaves & Stems Brighten the soup and enhance flavor; if you're not a fan of cilantro, parsley is a fine substitute.
- 1 medium Lemon (Zest & Juice) Provides an acidity and brightness; lime can be a zesty alternative if you prefer.
- 1/4 teaspoon Cayenne Pepper Adds a kick of heat; omit it if you desire a milder flavor.
Instructions
How to Make Spring Detox Soup
- Preheat the oven: Set your oven to 425°F (220°C). This high temperature will help the broccoli roast to perfection, enhancing its flavors and adding a beautiful color.
- Roast the broccoli: On a parchment-lined sheet pan, toss the broccoli florets with 1 tablespoon of olive oil and a pinch of salt. Roast for about 25 minutes until the broccoli is slightly browned and tender.
- Sauté the onion: In a large pot over medium heat, warm the remaining olive oil. Add the chopped yellow onion and sauté for about 10 minutes until it's soft and slightly translucent, creating a delicious aroma in your kitchen.
- Add the garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Combine the roasted broccoli: Add the roasted broccoli, including any remaining oil from the sheet pan, to the pot. Pour in the vegetable stock and bring the mixture to a low boil while skimming off any foam that forms.
- Simmer the soup: Once boiling, reduce the heat and cover the pot, allowing it to simmer for about 10 minutes.
- Incorporate the greens: Stir in the fresh spinach and chopped cilantro until wilted, around 2-3 minutes.
- Blend and season: Purée the soup using an immersion blender or in batches in a standard blender until smooth. Return the soup to the pot, then stir in the lemon zest and juice. Adjust the seasoning with additional salt and cayenne pepper, if desired.
- Serve & garnish: Ladle the warm soup into bowls and top with extra cilantro and a sprinkle of flaky sea salt for an added touch of flavor and texture.
Notes
Optional: Pair with a slice of Whole30-compliant bread for a satisfying meal.