Eat Your Greens Detox Soup Recipes

Steps:

• Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
• Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
• Ladle soup into bowls and serve each with 1 tablespoon gomasio.

Steps:

• In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Steps:

• Eat Your Greens Detox Soup from The Oh She Glows Cookbook Serves 3 1 1/2 teaspoons coconut oil or olive oil 1 sweet onion, diced 3 cloves garlic, minced 3 cups sliced cremini or white button mushrooms (about 8 ounces) 1 cup chopped carrots 2 cups chopped broccoli florets Fine-grain sea salt and freshly ground black pepper, to taste 1 1/2 to 3 teaspoons grated peeled fresh ginger 1/2 teaspoon ground turmeric 2 teaspoons ground cumin 1/8 teaspoon ground cinnamon 5 cups vegetable broth 2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional) 2 cups (500 mL) torn kale leaves Fresh lemon juice, for serving (optional) In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.