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
