Go Back
–+ servings

Green Detox Soup

This is super healthy, but the flavours from the fresh herbs and ginger are amazing! Plus the kick from the green chilli is so good!
Tip: Check the heat of your green chilli, as they can vary a lot. Slice it open and stick a little on your tongue. If it’s super hot, use less. If it’s very weak, use more! The greek yoghurt also does a good job of balancing the kick out.
Print Recipe
Servings 6
Calories 82 kcal

Ingredients
 
 

  • 1 tablespoon extra virgin olive oil
  • 1 leek washed & finely chopped
  • 3 cloves garlic finely chopped
  • 2 teaspoons ginger finely chopped
  • 1 green chilli finely sliced
  • 1 zucchini sliced
  • 5 celery sticks finely chopped
  • 1 small head broccoli florets chopped
  • 1 litre vegetable stock
  • 2 cups baby spinach
  • 2 cups fresh herbs mixed (I love coriander, mint & parsley)
  • sea salt & cracked black pepper
  • greek yoghurt to serve
US Customary - Metric

Instructions
 

  • Heat a medium saucepan over medium–high heat. Add the olive oil to the pan, along with the leek, garlic, ginger and green chilli. Cook, stirring, for 5–8 minutes.
  • Add the zucchini, celery and broccoli to the pan. Cook, stirring, for 2–4 minutes. Add the vegetable stock to the pan and simmer for 10 minutes.
  • Turn off the heat, then add the spinach and herbs to the pan. Submerge under the stock and let them wilt for 3–5 minutes. Season well.
  • Use a hand-held stick blender or food processor to blend the soup to your desired consistency. Add a dollop of greek yoghurt and serve.

Nutrition

Calories: 82kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 735mgPotassium: 444mgFiber: 4gSugar: 4gVitamin A: 2606IUVitamin C: 98mgCalcium: 85mgIron: 2mg

Keywords

Dinner, Lunch, Soup
Egg Free, Gluten Free, Nut Free, Pescetarian, Vegetarian