Description
A healthy and revitalizing Cleansing Green Detox Soup packed with nutrients from green vegetables.
Ingredients
Scale
- 3 cups broccoli crowns
- 2 tablespoons olive oil (plus more for garnish)
- 1 (10 oz) package frozen spinach
- 1 (10 oz) bag frozen peas
- 1 shallot, diced
- 2 garlic cloves, minced
- 1½ cups chicken or vegetable broth
- 1½ cups filtered water
- Salt & pepper to taste
- Chili flakes (optional, for garnish)
Instructions
- Preheat oven to 425°F and lightly spray a baking sheet with non-stick cooking spray.
- Toss broccoli with 1 tablespoon olive oil, season with salt and pepper, and spread on the baking sheet. Roast for 15-20 minutes, flipping halfway through, until tender and slightly browned.
- While the broccoli is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Sauté the diced shallot and minced garlic for 2-3 minutes until fragrant.
- Add frozen spinach, peas, broth, and water. Bring to a boil, stirring occasionally until the spinach is thawed. Season with salt and pepper. Reduce heat to a simmer and cover.
- Once the broccoli is roasted, add it to the pot and cover for 5 more minutes.
- Remove from heat and, in batches, blend until smooth. Return to the pot and adjust seasoning if needed.
- Serve hot, garnished with a drizzle of olive oil and a sprinkle of chili flakes.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- This soup can be stored in the fridge for up to 3 days.
- Feel free to add other greens like kale or spinach for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg