Winter Green Detox Soup is warming, comforting, and filling without weighing you down. Get your fill of dark leafy greens in this curry-flavored soup that’s just as delicious warm as it is chilled.
Whether you’re still recovering from days of indulgences over the holidays or you’re just looking for a healthy lunch or dinner recipe that will keep you feeling your best, this vegetable-packed green soup is here for you.
In the winter, it’s a warming sipper that brings health and brightness to even the chilliest day. In the summer, it doubles as a refreshing chilled soup for a light lunch or first course. However you serve it, this soup is guaranteed to hit the spot.
Ingredients for Daily Detox Green Soup
What makes this soup so vibrant? It’s made some of the most nutritionally-dense ingredients around. We’re talking about celery, fresh broccoli, spinach, dark leafy greens, and protein-packed white beans. Plus, the soup is well balanced with aromatic spices like fresh ginger, green curry paste, and garlic.
The soup gets its silk smooth consistency from your favorite bone broth. Vegetable broth also works to keep this recipe fully plant-based. And coconut milk adds rich texture and creaminess. Choose full-fat coconut for the most flavor and silkiest texture.
How to Make The Smoothest Soup
While this soup is puréed, it’s not watery or thin. The secret ingredient to the creamy texture is white beans. You can cook the beans from dried or use canned beans that have been drained and well rinsed.
When puréed together with the fresh vegetables, coconut milk, and broth, the result is a satisfying soup with plenty of body. It’s rich and creamy but doesn’t weigh you down and is 100% dairy-free––a win all around.
Daily Detox Green Soup
The perfect warming, thoroughly satisfying winter soup that will also give your immune system the boost it needs after lots of holiday indulging. Make it vegetarian by swapping bone broth for veggie stock. Like spice? Add the green curry, or if you prefer a more savory, mild soup leave it out. The garlic and ginger will bring plenty of flavor. This soup is great by itself, but we love it paired with our Winter Root Vegetable Fries. It’s also a great bed for toppings like rice, avocado, roasted potatoes, grilled cheese, etc. This soup is even delicious chilled! For a thicker soup cut the broth quantity in half.
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 2 inch piece of ginger, peeled and minced
- 1 teaspoon - ½ tablespoon green curry (optional)
- 1 yellow onion, chopped
- 7 celery ribs, chopped
- 1 small broccoli head, cut into florets
- ¾ cup white beans, cooked and drained
- 2 packed cups fresh watercress or spinach
- 3 cups dark leafy greens (like kale or swiss chard), destemmed and roughly chopped
- 1 14-ounce can full-fat coconut milk
- 4 cups bone broth, chicken, beef, or vegetable stock
- ½ lime, juiced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 sprigs cilantro, chopped (optional garnish)
- In a heavy-bottomed pot over medium heat, melt the coconut oil. When melted, add the garlic, ginger and optional green curry and sauté until fragrant, about 1 minute.
- Add the onion and sauté another 2-3 minutes or until translucent, adding coconut oil 1 teaspoon at a time if the pan is dry.
- Stir in the celery and broccoli. Cover with a lid and steam for 2-3 minutes.
- Add the beans, greens, coconut milk, and broth and bring to a simmer. The greens should be wilted and the broccoli should be cooked through and bright green. Turn off the heat and add the lime juice, salt, and pepper.
- Carefully transfer the soup to a large bowl. Rinse the stockpot.
- With a ladle or measuring cup, transfer the soup to a blender. This will likely take two batches. Be sure not to fill past the “Max Fill” line and allow for 30% expansion when blending warm food.
- Blend on high for 1 minute or until completely smooth, then transfer back to the pot on the stove. Return to a simmer and taste test. Add lime, salt, or pepper to taste.
- Serve immediately with our House Dukkah and garnish with chopped cilantro and chopped spinach. Store any leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.
Make-Ahead Detox Soup
This is a perfect recipe for meal prepping. You can save leftovers in an airtight container in the fridge for a full week. It also freezes well for up to 6 months. You can freeze individual servings and defrost one at a time if you’d like. Reheat the soup on the stove or in the microwave in 1-minute increments, stirring between each increment.
I strongly recommend topping every serving of this winter greens detox soup with a generous sprinkling of homemade dukkah. It adds the right balance of nuttiness and crunch to really make this nourishing green soup pop.
And if you love to balance your healthy recipes with a bit of indulgence, I share all kinds of recipes on Instagram––come say hi and follow along!