Ingredients (4 servings)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 leek, sliced (white + light green part)
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup broccoli florets
- 1 cup spinach (or kale)
- 1 handful fresh parsley
- 1 handful fresh coriander (optional but amazing for detox)
- 1 small potato or ½ cup cauliflower (for creaminess without cream)
- 1 litre vegetable broth (unsalted or low‑salt)
- Juice of ½ lemon
- Salt & pepper to taste
- Optional: a pinch of turmeric or ginger for warmth.
Recipe
1. Build the flavour base
Heat the olive oil in a pot over medium heat. Add the onion, leek, and celery. Sauté for 5–7 minutes until soft and fragrant. This step creates the foundation of the soup’s flavour.
2. Add the detox greens
Add the zucchini, broccoli, potato (or cauliflower), and garlic. Stir for 2 minutes to coat everything in the aromatics.
3. Pour in the broth
Add the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, until all vegetables are tender.
4. Add the fresh greens
Turn off the heat. Add the spinach, parsley, and coriander. Let them wilt naturally in the hot soup — this keeps their nutrients vibrant.
5. Blend to perfection
Use a hand blender to purée until smooth. If you prefer a chunkier texture, blend only half.
6. Brighten the flavour
Finish with lemon juice, salt, and pepper. Taste and adjust — the lemon is what gives the soup its “clean” detox note.
Why this soup works for detox
- Hydrating vegetables (zucchini, celery, spinach) support natural elimination
- Fiber-rich greens help digestion and gut reset
- Broccoli + herbs support liver detox pathways
- Warm, blended texture is gentle on the digestive system
- Lemon boosts freshness and alkalinity
It’s the perfect January bowl: light, warm, nourishing, and deeply cleansing.
