15-Minute Green Goddess Detox Soup

Pamper your taste buds with the easiest and most cleansing foods!  Ludwig van Beethoven once said: Only the pure in heart can make a good soup.” This satisfying soup is the perfect nourishment AND detox medicine, using the magic of pure vegetables. The recipe makes a big pot, and it’s very flexible – feel free to use any veggies on hand. I love green beans, asparagus, and zucchini. If you don’t like asparagus, just choose another vegetable! For the most beautiful green color, I used green veggies – not red or yellow. Japanese Sweet Potato makes the broth creamy, rich (and higher in carbs). Japanese Sweet Potato qualifies as Paleo! It’s not a white potato and not a nightshade, which makes the soup hypo-allergenic for everyone. 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 in moments with an immersion blender. This 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 if you like. This makes a nice big pot of soup, enough freeze for later! Serves 6.


Best Green Goddess Detox Soup



  • 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


  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!


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