This Zucchini-Garlic Soup Is Detoxifying & Immune-Boosting

It’s the ideal time to twist up by the fire with a measure of warm soup—far superior, one that underpins your safe framework and detoxifies your body.

It’s anything but difficult to make, so get it ready and delve in!

Green Detox Soup

Serves 2


1 head broccoli

1 zucchini

3 bunches crisp spinach and kale

2 glasses shelled sweet peas

4 glasses vegetable stock

1 slashed leek

1 clove garlic

3 tablespoons olive oil

½ glass pressed cilantro leaves

½ glass pressed parsley

juice of 1 lemon

ocean salt and pepper to taste


Wash and generally slash broccoli, zucchini, spinach, kale, and sweet pea. Put aside.

Bones and cut the leek and garlic.

In a vast pan, warm olive oil over medium-high until warm.

Include leeks; blend and diminish for around 5 minutes until fragrant.

Include garlic, and mix for 1 minute.

Next include broccoli, zucchini, sweet peas, and kale; blend and cook for an extra 5 minutes.

Pour in vegetable juices and convey soup to bubble; lessen warmth and stew for 15 minutes until vegetables are delicate. Blend every so often.

Include the spinach and sweet peas; stew for an additional 2 minutes.

Kill warm and enable soup to cool.

Fill a blender with lemon juice, cilantro, and parsley, and purée until smooth.

Serve in a bowl, include a whirl of a fragrant olive oil, and trimming with a couple of cilantro leaves, kale chips, or shaved almonds.

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