Spring Green Veggie Detox Soup
- Rachael Charbonneau
- Apr 19, 2018
- 2 min read
Festival season has officially started. I just got back from Coachella weekend 1 (Beyonce, anyone?). Upon my arrival I went to the store, stocked up on healthy alkaline foods, and got the ingredients for this Spring Green Veggie Detox Soup I've been making the last few months whenever I've been feeling a bit bleh. It's packed with leafy greens like spinach, vegetables like asparagus, and fresh herbs like parsley.
I made a big batch of this last night freezing some (which is my little secret for staying healthy even in "off" shopping on-the-go weeks), and leaving enough out for dinner the next few days. Asparagus is in season and on sale right now here in Hermosa beach in Southern California, so it's a perfect time to make and gobble up this soup. I feel like within just a few bites of this soup I was brought back to life. While I did keep it *fairly* healthy this past weekend, my body still needed some serious green action after a weekend full of not enough sleep and not enough greens and this soup did the trick.
SPRING GREEN VEGGIE DETOX SOUP Time: 1 hr | Yields: 8
Ingredients:
2 Tbls Coconut Oil
1/2 Onion, chopped
1/2 Fennel Bulb, chopped
4 Stalks Celery, chopped
4 Carrots, chopped
3 Cloves Garlic, minced
1 Bunch Asparagus, chopped
6 Baby Potatoes, diced
8 cups Vegetable Broth
1/2 Lemon
1 Bunch Spinach
1 Bunch Kale
4 Tbls Fresh Parsley, chopped
2 tsp Fresh Fennel Frond, chopped
Directions:
Chop onion, fennel bulb, celery, carrots, garlic, asparagus, and potatoes. Saute in coconut oil for 15 minutes or so.
Once veggies appear softened, add in veggie broth, half a squeeze of lemon, spinach, kale, parsley, and fennel frond. Allow to simmer for 30 minutes.
Remove from heat. Cool slightly.
Blend 4 cups of cooked and slightly cooled soup.
Stir blended portion of soup in stock pot with chunky portion of soup. Re-heat and serve!
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