Vibrant Green Detox Soup

A nutrient-packed and flavorful green soup, perfect for a light lunch or a healthy detox.

Prep Time

15 minutes

Total Time

40 minutes

Calories

71 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.12/serving

Meal Type:

Lunch•Soup

Cuisine:

British

Main Ingredient:

Vegetarian•Vegan

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free•Dairy-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1tablespoonolive oil

£0.10

1onion, chopped

£0.30

2cloves garlic, minced

£0.15

4cupsvegetable broth

£0.50

1cupchopped broccoli florets

£0.60

1cupchopped zucchini

£0.50

1cupchopped spinach

£0.70

1cupchopped kale(stems removed)

£0.60

0.5cupfrozen peas

£0.20

0.3cupchopped fresh parsley

£0.30

0.3cupchopped fresh cilantro

£0.35

1tablespoonlemon juice

£0.10

Salt and pepper to taste

£0.05

Optional: Pinch of red pepper flakes

£0.05

Total Cost

£4.50

£1.12 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat.
2.
Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the minced garlic and cook for another minute until fragrant.
4.
Pour in the vegetable broth and bring to a simmer.
5.
Add the broccoli, zucchini, spinach, kale, and peas to the pot.
6.
Simmer for 15-20 minutes, or until the vegetables are tender.
7.
Remove the pot from the heat and add the parsley, cilantro, and lemon juice.
8.
Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids.
9.
Season with salt, pepper, and red pepper flakes (if using) to taste.
10.
Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (288g)

71 kcal / 298 kJ

Carbs

3% of RDA

Fat

7% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

145 mg

6% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a creamier soup, add a can of full-fat coconut milk before blending.

Adjust the amount of greens based on your preference.

You can add other vegetables like celery, green beans, or asparagus.

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

For extra flavor, sauté the vegetables with a pinch of cumin or coriander.

If you don't have fresh herbs, you can use dried herbs, but use about half the amount.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Cutting board

Knife

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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