Green Detox Soup

Published on January 27, 2020

• 2 tablespoons olive oil

• 1 ½ cups chopped fennel

• 1 ⅓ cups sliced leeks

• 1 ¼ cups chopped celery

• 2 cloves garlic, smashed

• 1 (10 ounce) zucchini, cubed

• 1 (10 ounce) package fresh spinach

• ½ (12 ounce) bag fresh broccoli florets

• 6 leaves Tuscan kale, ribs removed and cut into small pieces

• ¼ cup chopped flat-leaf parsley

• 4 cups low-sodium vegetable broth

• 2 cups hot water as needed

• 1 avocado, diced

• 1 teaspoon spirulina powder

• 10 tablespoons gomasio (toasted, crushed sesame seeds)

1. Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.

2. Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.

3. Ladle soup into bowls and serve each with 1 tablespoon gomasio.

I Made It

Nutrition Facts (per serving)

147Calories11g Fat14g Carbs6g Protein

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Nutrition FactsServings Per Recipe10Calories147% Daily Value *Total Fat11g14%Saturated Fat1g5%Sodium384mg17%Total Carbohydrate14g5%Dietary Fiber4g14%Total Sugars2gProtein6gVitamin C50mg251%Calcium83mg6%Iron2mg11%Potassium567mg12%

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