Our girl Liz Moody of Sprouted Routes is back at it again–this time with a delicious detox soup! We know what you’re thinking–how could the words “delicious” and “detox” be used in the same sentence?! Listen–we were just as skeptical, until we tried it. The combination of green veggies combined with the fresh seasonings of cilantro and parsley will get you summer-ready without sacrificing taste. See Liz’s recipe, below and don’t forget to tag us in your own creations!
–3 medium or 2 large yellow onions, peeled and roughly chopped
–1 zucchini, washed but not peeled, and roughly chopped
–10 leaves dinosaur kale, roughly chopped
–1 head broccoli, roughly chopped (while you can chop off any especially woody bits, it’s great to include the stem)
–4 cups vegetable broth
–1 head garlic, cloves removed and minced
–½ cup packed cilantro (or fresh coriander, for Brits)
–½ cup packed parsley
–Juice of 1 lemon
–3 tbsp raw, unrefined coconut oil
–1/4 tsp sea salt
In a large pot, heat coconut oil over medium-high until warm. Add onions and cook for 5 minutes, stirring occasionally, then add zucchini, kale and broccoli and cook for 5 additional minutes. Pour in vegetable stock and bring to boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until broccoli is easily pierced with fork. Turn off heat and add garlic, then let cool, uncovered, for 15 minutes. Working in batches if necessary, blend with cilantro, parsley, lemon and sea salt until very smooth. Serves 4.
Recipe and Photography: Sprouted Routes