This soup may be one of the healthiest soups you’ll ever make, and guess what, so incredibly delicious you’ll include it in your weekly dinner rotation.
It does require a little of bit of extra time since you’ll be chopping and shredding lots of veggies. However, if you have a food processor, it’s super quick. I personally don’t mind chopping and shredding veggies…I find it therapeutic??♀️. And trust me, the time it takes to prep this soup is all worth it. It’s full of yummy nutritious cruciferous veggies, it has a bit of heat from the red pepper flakes, and tastes incredible. WIN WIN WIN!
It’s actually crazy that this particular recipe is included in our 7 Day Healthy Cleanse guide which I talk about more here. It’s so good it’s hard to believe it’s cleanse approved! The best part about this soup is you can change it up each time you make it with whatever veggies you have on hand. When I made this soup last time, I used summer squash as one of my veggies, but here I use carrots. Plus I love cooking with veggies that are in season.
I have made this both on the stovetop and the Instant Pot. You can’t go wrong either way.
Also, if you do want to include some protein, which I do when we are not on the cleanse, it’s super easy! My husband loves this soup with some cut up sausages. It’s also good with a runny egg on top. My fave of course!
One thing I make sure I do while I am on the 7 Day Healthy Cleanse is I modify my activity. Last week I did a pace workout that included 10 minutes at half marathon pace, 5 minutes at 10K pace, and 1 minutes at 5 K pace. I nailed it!
This week, I didn’t even come close. To be honest, I went into the workout knowing I would take it a bit easy since it’s also important too give your body a break from strenuous exercise during any cleanse. Of course this varies for each athlete so I strongly encourage you to listen to your body.
Are you ready to get chopping? I am?.
CLEANSING GREEN VEGETABLE SOUP
INGREDIENTS:
- 1 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 small head of broccoli (2 cups florets)
- 1 zucchini OR medium carrot, diced (2 cups diced)
- Green cabbage (2 cups shredded)
- 2 stalks of celery, diced
- 6 cups water or low sodium vegetable broth
- ½ tsp dried basil
- ½ tsp dried parsley
- ¼ tsp dried thyme
- 2 bay leaves
- 10 oz baby spinach or kale, roughly chopped
- ½ cup parsley
- Juice of one lemon, about 3 tablespoons
- 1/2 avocado
- ½ teaspoon black pepper
Directions:
- In a large soup pot or your instant pot, sauté onion in olive oil for a few minutes, or until translucent. Add all other veggies and keep sautéing for another 5 minutes. Stir occasionally so they don’t burn.
- Add dried herbs, seasonings, and water or broth.
- Simmer for an additional 15 minutes partially covered or set your timer to 15 minutes on your Instant Pot.
- Remove cover, add greens, stir to incorporate, cover your pot and let wilt for an additional 5 minutes.
- Meanwhile blend avocado, lemon juice, and a 1/4 cup of your soup broth in a blender until smooth. Add to your soup along with your parsley.
- Serve hot and season with additional pepper if needed
How about you…zucchini? Yes or no?
My husband I differ on this vegetable that is for sure….I LOVE IT!
How many times a year do you do a reset or a cleanse?
ONCE for me❤️
Leave a Reply