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 mins
Cook Time30 mins
Total Time55 mins
Servings: 4 servings
- 2 cups broccoli florets
- 3 tbsp olive oil divided
- 1 tsp kosher salt
- 1 yellow onion chopped
- 3 garlic cloves minced
- 4 cups vegetable stock
- 1 bunch spinach
- 1/2 cup cilantro leaves
- 1 lemon, zest and juice
- 1 pinch cayenne pepper
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 onion 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.
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