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Green Detox Soup

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What is considered a detox soup? There are many opinions. I basically wanted to have a green smoothie without fruit…so a soup is the answer for me. A better name for it would be “Digestive-Rest-Day Green Soup” but that seemed a bit too long for a title.
Here’s when and why I would make this soup. I learned this after doing a fast at Buniger Wilhelmina. During the fasting days, all you would have is vegetable soup that was almost like a broth, and water or herbal tea. They also gave about 2 teaspoons of honey per day. After that experience, I decided to have digestive rest days from time to time especially if I’ve been over-eating or needed to loose some weight. I would do a normal muslim fast from sunrise to sunset, and this is all I would have:
Maghreb – Large glass of water with lemon juice followed by herbal tea
1-2 hours later – 2 bowls of green detox soup
Before bed – herbal tea like chamomile or fennel with 1 teaspoon of honey
For me it’s much easier to do a complete fast until sunset, that way once I break the fast there are only a few hours before bed. I will hopefully write another post soon about all the health benefits of fasting.
Now on to the recipe…

Green Detox Soup

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Makes 4-5 servings
Ingredients: 
  • 1 large carrot
  • 2 celery sticks
  • 100g broccoli
  • 1 small onion
  • 100g leek
  • 50g de-stemmed kale or spinach
  • 4 cups vegetable stock
  • 1 tsp miso paste (optional)
  • 1 tsp green superfood powder (optional)
  • Salt and Pepper to taste
  • 1 nori sheet, chopped
  • Lemon wedge to serve

Instructions: 
  1. Chop all the vegetables and set aside.
  2. In a medium saucepan, warm up the vegetable broth. Once it starts to boil add the carrots and celery. After a couple minutes add the broccoli, onion and leek. Let it boil for 2 minutes.
  3. Add the kale, miso paste and superfood powder if using and stir.
  4. Remove from the heat and pour into a blender. Blend until smooth. Season with salt and pepper to taste.
  5. Serve with chopped nori and a squeeze of lemon.

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