If you are looking for a vibrant, nourishing bowl that warms you up while giving your body a wholesome cleanse, the Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe is an absolute must-try. This soup blends the deep flavors of roasted broccoli with the fresh, green sweetness of spinach and peas, all brought together in a silky, creamy texture that feels indulgent without any heaviness. Perfect for anyone wanting a nutrient-packed, low-fat, vegan, and gluten-free option, this soup will quickly become a treasured standby for both detox days and comforting meals alike.
Ingredients You’ll Need
The magic behind the Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe lies in its simple, wholesome ingredients that each add their unique depth and vibrancy. Every component enhances the taste, texture, and beautiful green color, making this soup both delicious and visually inviting.
- Broccoli crowns (3 cups): Roasting broccoli caramelizes its natural sugars, adding a rich depth and slightly nutty flavor to the soup.
- Olive oil (2 tablespoons plus more to garnish): This healthy fat helps sauté aromatics and adds a luscious mouthfeel to balance the greens.
- Frozen spinach (10 oz): Offers a vibrant color and a wealth of vitamins, while being super convenient and easy to use.
- Frozen peas (10 oz): Bring a sweet, fresh pop of flavor and a silky texture when blended.
- Shallot (1, diced): Adds a mild, sweet-onion flavor that uplifts the overall soup without overpowering the greens.
- Garlic cloves (2, minced): Infuses the soup with warmth and aroma, essential for any cozy bowl of soup.
- Chicken or vegetable broth (1½ cups): Provides the flavorful liquid base, making the soup comforting and satisfying.
- Filtered water (1½ cups): Keeps the soup light and hydrating while helping balance flavors.
- Salt & pepper (to taste): Essential seasonings to enhance and balance all the natural flavors.
- Chili flakes (optional garnish): Adds a subtle kick and festive color if you want a little heat.
How to Make Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe
Step 1: Roast the Broccoli to Unlock Its Flavor
Start by preheating your oven to 425 degrees Fahrenheit. Toss the broccoli crowns in one tablespoon of olive oil, seasoning with salt and pepper, then spread them out on a baking sheet lined with non-stick spray. Roast for 15 to 20 minutes until the broccoli is tender and golden brown, making sure to turn them halfway through for even caramelization. This roasting step is key because it brings out a deep, smoky sweetness that transforms the soup from ordinary to remarkable.
Step 2: Sauté Aromatics and Add Greens
While the broccoli roasts, warm the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the diced shallot and minced garlic and sauté for 2 to 3 minutes until they are fragrant and translucent. This foundational flavor layer isn’t just about aroma—it gently mellows out the sharper edges of the garlic and brings a subtle sweetness that plays beautifully with the greens.
Step 3: Combine Spinach, Peas, Broth, and Water
Next, add the frozen spinach and peas to the aromatics in the pan, along with the broth and filtered water. Stir constantly as the liquid comes to a boil, allowing the spinach to thaw fully. Once boiling, season with salt and pepper to taste, then reduce the heat to a simmer and cover the pot to let the flavors meld for about 10 minutes—this slow melding is what makes the soup so satisfyingly savory and fresh.
Step 4: Add Roasted Broccoli and Simmer
With the greens soft and fragrant, add the roasted broccoli into the pot, cover again, and cook for an additional 5 minutes on low heat. This step allows all the textures and flavors to harmonize, blending the roast’s smoky depth with the brightness of the spinach and peas, creating the perfect base for your creamy detox soup.
Step 5: Blend Until Silky Smooth
Remove the pot from heat, and in batches, carefully blend the soup until it reaches a perfectly smooth and creamy texture. Return the blended soup to the pot and adjust the seasoning with more salt and pepper if needed. This simple pureeing step transforms the hearty vegetables into a luxuriously creamy soup that feels indulgent yet light.
How to Serve Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe
Garnishes
To elevate your Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe even further, consider garnishing it with a drizzle of high-quality olive oil for a glossy finish and a touch of richness. For those who love a little heat, sprinkle some chili flakes on top to add a vibrant kick and a dash of fiery color that contrasts beautifully with the vivid green soup.
Side Dishes
This soup shines on its own but pairs wonderfully with crusty artisan bread or a warm multigrain roll for dipping. For a fuller meal, serve with a fresh mixed greens salad dressed in lemon vinaigrette to complement the detoxifying freshness of the soup. A handful of roasted nuts or seeds on the side can add a satisfying crunch and extra nutrition.
Creative Ways to Present
If you want to impress guests or just make your meal feel extra special, serve the Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe in a hollowed-out bread bowl or a rustic ceramic bowl that keeps the soup warmer for longer. Garnish with edible flowers or fresh herbs like parsley or chives for a burst of color and freshness. For a fun twist, swirl in some coconut cream or vegan yogurt on top for added creaminess and a pretty presentation.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Because the soup is made from fresh vegetables and has a gentle seasoning, flavors often deepen and meld further after a day, making leftovers just as delicious as the first serving.
Freezing
This Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe freezes beautifully, making it a perfect batch-cooking option. Pour cooled soup into freezer-friendly containers or bags, leaving some headspace for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat the soup slowly over low to medium heat, stirring occasionally to prevent sticking and to maintain its creamy smoothness. If it thickens a little too much after chilling, stir in a splash of water or broth to restore the ideal consistency. Avoid boiling it during reheating to keep the flavors fresh and vibrant.
FAQs
Can I use fresh spinach and peas instead of frozen?
Absolutely! Fresh spinach and peas can be used, but make sure to adjust cooking times slightly since fresh greens cook faster and peas will be sweeter when fresh. The soup will taste just as wonderful, though frozen veggies offer the convenience of longer shelf life and consistent quality.
Is this soup suitable for vegans?
Yes, as long as you use vegetable broth instead of chicken broth, this recipe is completely vegan. It’s a fantastic plant-based option that’s both nourishing and satisfying.
Can I add other vegetables to this soup?
Definitely! Feel free to experiment by adding zucchini, kale, or even celery for extra depth. Just keep in mind that the vibrant green color and creamy texture are signature traits of this recipe, so try to stick to veggies that complement that profile.
How spicy is the soup if I add chili flakes?
The chili flakes are optional and used simply for garnish, so they provide a gentle heat that you can control. Add a pinch or two if you like a mild kick, or skip them entirely for a purely soothing experience.
Can I make this soup in a slow cooker?
While this soup is quick to prepare on the stovetop, you can adapt it for a slow cooker by roasting the broccoli first, then adding all ingredients to the slow cooker and cooking on low for 3-4 hours. Blend at the end for the creamy finish.
Final Thoughts
I genuinely encourage you to try the Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe soon. It’s a stellar example of how effortless it is to make a nourishing, vibrant soup that feels like a warm hug in a bowl. Whether you’re detoxing, nourishing your body, or just craving something green and creamy, this soup delivers every time—simple ingredients, bold flavors, and a comforting texture guaranteed to become a favorite.
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Creamy Green Detox Soup with Roasted Broccoli, Spinach, and Peas Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free, Low Fat, Vegan
Description
This easy detox soup is a nutrient-packed, creamy green soup made with roasted broccoli, spinach, and peas. It is low-fat, gluten-free, and vegan, perfect for a healthy and comforting meal that supports your body’s natural detox process.
Ingredients
Vegetables
- 3 cups broccoli crowns
- 1 10 oz package frozen spinach
- 1 10 oz bag frozen peas
- 1 shallot, diced
- 2 garlic cloves, minced
Liquids and oils
- 2 tablespoons olive oil, plus more to garnish (optional)
- 1½ cups chicken or vegetable broth
- 1½ cups filtered water
Seasonings
- Salt and pepper, to taste
- Chili flakes, to garnish (optional)
Instructions
- Roast broccoli: Preheat the oven to 425°F (220°C). Spray a baking pan with non-stick cooking spray. Toss the broccoli crowns with 1 tablespoon of olive oil, sprinkle with salt and pepper, and spread them on the baking sheet. Roast for 15-20 minutes, until softened and browned, rotating halfway through.
- Sauté aromatics and simmer veggies: While broccoli roasts, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the minced garlic and diced shallot and sauté for 2-3 minutes until fragrant. Add the frozen spinach, frozen peas, chicken or vegetable broth, and filtered water. Bring the mixture to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Reduce heat to low, cover, and simmer.
- Add roasted broccoli: When broccoli is roasted, add the broccoli to the pot. Keep the soup covered and simmer for an additional 5 minutes to allow flavors to meld.
- Blend soup until smooth: Remove the pot from heat. In batches, carefully blend the soup on high speed until completely smooth and creamy. Return the blended soup to the pot and adjust seasoning with more salt and pepper if needed.
- Serve and garnish: Serve the detox soup immediately, garnished with a drizzle of olive oil or a sprinkle of chili flakes for some heat, if desired.
Notes
- You can use vegetable broth to keep the soup vegan.
- Adjust the consistency by adding more water or broth if the soup is too thick.
- Chili flakes add a nice spicy kick but can be omitted if preferred mild.
- Roasting the broccoli enhances its flavor and adds depth to the soup.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Healthy / Detox
