Green Detox Soup

The past few weeks since our Prolon cleanse I have found myself craving soup. This is odd because right after the cleanse I was like I can’t wait to be done with soup. However I think there is something just comforting and nurturing about soup. I think the cleanse made my body crave that. The past two weeks I have made a version of detox soup based off The Goop detox soup recipes. I of course had to jazz ours up a bit with spices and hot sauce but in the end the soup turned out really delicious in my opinion. It is a great way to eat lots of greens and also a low calorie meal. The beauty of this soup is you can really add in any leafy greens you like. I have used Swiss chard, spinach, kale and arugula and they all work really well. Adding in a little lemon juice at the end really brightens the flavors of the soup.

We like to top our soup with the Mary’s Gone Seeded Jalapeno crackers. We crumble them on top and I think they are the perfect addition.

The recipes that I based this soup off are The Goop Everything Green Soup + Goop Broccoli + Arugula Soup. Keep in mind you may need to add more seasonings to get the soup tasting how you like it. I kept adding hot sauce and spices until it was at our desired taste. This is also better the longer it sits, we found it was even better the next day. I hope you enjoy this comforting and highly nutritious soup as much as we did!

D E T O X S O U P

2 heads broccoli, cut into small pieces

2 quarts or 8 cups vegetable broth

1 leek sliced

1 small white onion diced

2 celery stalks sliced

4 cloves of garlic minced

1 bunch of spinach

1 bag of arugula

1 teaspoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon pepper

1/2 salt

2 tablespoons green hot sauce ( I love the Red Clay Verde Hot Sauce)

juice of 1/2 a lemon

In a large pot add olive oil and sauté the leek, onion, and celery about 5 minutes. Add in minced garlic and cook a few minutes. Then add in broccoli and stir all together. Pour both quarts of vegetable broth over this and add in spinach and arugula (or any left greens of your choice). Let this all simmer about 30 minutes. Season with salt and pepper and add in the red pepper flakes, cayenne and hot sauce. Then take an immersion blender and puree the soup. Taste and add more seasonings as needed. Juice half a lemon over the top stir and serve with crackers!

2 Comments

  1. Megan
    September 3, 2021 / 8:14 am

    Hi Natalie! Could you please share what immersion blender you use?

    • nataliemason
      Author
      September 7, 2021 / 9:52 am

      Hi! I have the older version of this one! Mine is prob 6-7 years old but still works great!

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