Whole30 Detox Soup

Spring Detox Soup

Count yourself lucky when you have leftover roasted broccoli in your fridge and a fresh bunch of spinach greens. Throw in a craving for clean and healthy food, and you’ve got the perfect remedy.

Whole30 detox soup was born during a two week clean eating reset when I needed a flavorful lunch that was chock full of vegetables (instead of cheese and carbs). My Farmhouse Delivery had just arrived with beautiful spinach greens and spring garlic. You could also add any of the following blanched green vegetables, you may just need a bit more liquid to thin the soup:

• leeks
• asparagus
• spring garlic
• chives
• parsley

After making this for lunch one day, I stashed the leftovers for the next day’s desk lunch. But my husband wanted to try it, so it quickly got thrown in a pot and rewarmed. My kids all tasted it, and 2-out-of-3 lapped it up. We polished it off by the end of dinner.

This would be the perfect starter to a dinner party or make an easy meatless Monday dinner. Top it with a few drops of extra virgin olive oil, flakey Maldon sea salt and extra cilantro leaves. And if you’re one of those people who can’t stand cilantro, just sub parsley.

Here’s to healthy eating that isn’t bland and boring! Leave me a comment if you try this, I can’t wait to make it again.

Print Recipe

5 from 1 vote

Whole30 Detox Soup

Roasted broccoli adds depth of flavor to this simple soup. Cilantro and lemon brighten it up and add freshness. Adapted from Bon Appetit, I’ve simplified the technique to make it faster (and easier to clean up). To keep this Whole30, check the ingredients of your vegetable stock to make sure there’s no added sugar and the ingredients are compliant. You can also substitute water or compliant chicken stock. 

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Appetizer, Soup

Cuisine: American

Keyword: broccoli soup, detox soup, spinach soup, whole30, whole30 recipe, whole30 soup

Servings: 4 servings

Calories: 154kcal

Ingredients

• 2 cups broccoli florets
• 3 tbsp extra-virgin olive oil divided
• 1 tsp kosher salt
• 1 yellow onion chopped
• 3 garlic cloves minced
• 4 cups vegetable stock or water
• 1 bunch spinach
• 1/2 cup cilantro leaves and stems
• 1 lemon, zest and juice
• 1 pinch cayenne pepper

Instructions

• Preheat oven to 425 degrees. On a sheet pan lined with parchment paper (it makes cleanup easier) toss the broccoli florets with a tablespoon of the extra virgin olive oil. Sprinkle with salt and roast for 25 minutes, until slightly browned.
• In a large pot over medium heat, warm the remaining olive oil. Sauté the onion for about 10 minutes until soft and starting to slightly brown. The onion will look soft and almost translucent. Add the minced garlic and stir.
• Add the roasted broccoli and any olive oil left on the sheet pan. Add the stock and bring to a low boil. Skim off any white bubbles that float to the surface. 
• Let the soup simmer, covered, for 10 minutes. Add the spinach and cilantro and stir to combine.
• As soon as the greens are wilted, either use an immersion blender to purée the soup or transfer in batches to a blender or Vitamix. Return the soup to the pot and stir in the lemon zest and juice. Taste for salt and adjust if necessary. Add a pinch of cayenne if you'd like.
• Serve warm topped with additional cilantro and flakey sea salt.

Nutrition

Calories: 154kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 1606mg | Potassium: 677mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8890IU | Vitamin C: 67.7mg | Calcium: 116mg | Iron: 2.8mg