After a long holiday season, during which many people deprive their bodies of nutrients, a detoxifying meal or two is necessary. In general, winter tends to deprive the body of vitamin D and exercise, two integral aspects to optimal overall health. Although freshly made juices and smoothies are essential during a detox, soups make great detox meals as well. They are easy on the digestive system and help restore good bacteria in the gut. The pre-digested nature of a blended soup also makes it easier for the body to absorb nutrients from the ingredients.
The best part about this green detox soup is that it also promotes alkalinity. Most of the ingredients are alkaline in nature, helping reduce acidity in the body. Acid is often a precursor to water retention and inflammation, so alkalizing the body works counteract the negatives of acidity. When the body is in a more alkaline state, your cells, organs, and systems in the body benefit. Plus, the green nature of this soup means that it is naturally rich in chlorophyll, which helps nourish cells with an abundance of vitamins, phytonutrients, and enzymes. This helps to naturally energize, restore, and rejuvenate the body all at the same time!
You can typically make a detox soup with a variety of seasonal ingredients. A trip to the farmer’s market is often a great option during winter because of the amazing seasonal produce that’s available. You can buy in large quantities so that you can make large batches of this detox soup. It’s great to freeze soup to keep it fresh. You can also freeze ingredients and use them later if you feel that they are going to go bad.
This soup will help you feel restored because it has an incredible nutritional profile. Whether you had a hard weekend of eating or want to start the New Year on a healthy note, this soup does the job and more. It is naturally rich in calcium, protein, antioxidants, minerals, healthy fats, and vitamins. Let us know if you add any extra ingredients to your recipe!
- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- 1 tsp. coconut oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 bunch asparagus, ends removed and roughly chopped
- 1 fennel bulb, finely diced
- 2 celery stalks, roughly chopped
- 1 1/2 c low-sodium vegetable stock
- 1 bunch kale leaves, stems removed and roughly chopped
- 1 c spinach
- 1 lime, juiced
- toasted nuts and seeds, for optional garnish
- Warm the coconut oil in a large stockpot over medium-low heat for 30 seconds.
- Add the onion, garlic, asparagus, fennel, and celery to the pot and cook for about five minutes, stirring occasionally.
- Pour the vegetable stock into the pot and raise the heat to medium-high. Allow the liquid to come to a boil before you reduce the heat to a low simmer.
- Simmer the soup for about five to seven minutes before adding the kale and spinach. Once you add these greens, remove from the heat and continue to stir them in the hot liquid.
- Transfer the soup to a blender all at once or in small batches. Squeeze the lime into the blender and then blend until smooth. Add more vegetable stock to adjust the thickness if necessary.
- Taste and then season with optional sea salt and pepper. Ladle into a bowl and top with optional nuts or seeds.