15-Minute Green Goddess Detox Soup

Pamper yourself with the easiest and most cleansing foods! This yummy soup is the perfect detox medicine, using the magic of pure vegetables. The recipe makes a big pot, and it’s very flexible. Use any veggies on hand. I love green beans, asparagus, and zucchini. But if you don’t like asparagus, just choose another vegetable! For the most beautiful green color, use green veggies – not red or yellow. I adore the rich flavor of Japanese Sweet Potato, and it makes the broth creamy and heavenly. Japanese Sweet Potato qualifies as Paleo. It’s not a white potato and not a nightshade, which makes the soup hypo-allergenic for everyone. Yay! I don’t have to tell you that your broth is the most important ingredient to determine flavor. After cooking 10 – 15 minutes, I blended the hot soup with an immersion blender. This is super-quick, blending softens the flavors of the vegetables. After cooking and blending, season to taste with unprocessed salt, pepper, lemon juice, ghee, and coconut aminos. This makes a nice big pot of soup, enough freeze for later! Serves 6.

easy-green-goddess-soup

Best Green Goddess Detox Soup

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Ingredients

  • 3 cups broth or filtered water
  • 1 large leek, diced
  • 2 cloves garlic, crushed
  • 1 large bunch organic asparagus, in coarse chunks
  • 2 medium zucchini, sliced
  • 1 pound green beans, trimmed and cut in coarse chunks
  • 2 handfulls peas (optional)
  • 1 Japanese white sweet potato (optional), peeled and cut in coarse cubes
  • unprocessed salt to taste and a bit of pepper
  • 1/2 large handful fresh cilantro or parsley, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon liquid coconut aminos, optional
  • 2 tablespoons organic ghee, optional

Instructions

  1. In a large soup pot, add water or broth, and heat to boiling over medium high heat. While it is coming to a boil, add all the ingredients: leek, garlic, asparagus, zucchini, green beans, and Japanese sweet potato, Add salt and pepper to taste. Add more water or broth if needed, to barely cover the veggies. Simmer until they're tender but not overcooked, about 10 - 15 minutes. Stir in cilantro or parsley.
  2. Blend with an immersion blender in the pot. (If you don't have one, allow the soup to cool, and use a regular blender.) Heat briefly to boiling again. Season to taste with lemon juice, liquid coconut aminos, and ghee, if desired.
  3. Serve!

Only the pure in heart can make a good soup.” Ludwig van Beethoven