Green Detox Soup
It’s sometime around the first emergence of sprouts from my seed pots, I want nothing more than to eat clean, green and lean for the rest of my life! This is the usual sentiment emerging from a nice snowy winter when one has had her fill of so many rich and comforting foods. Though I know my lust for leafy greens will wane with the season’s transition, why not dive headlong into this ephemeral affair? Afterall, transition between seasons always calls for a little head-to-toe reset and subsisting on soups and juices for at least a few days can do much to clear out and recalibrate the system.
One of my favorite non-recipe meals is a very easy and very adaptable Green Detox Soup. By mid-Summer when the garden is overflowing with an abundance of greens, this wonderfully simple, nutritive and delicious soup becomes a staple. It can be frozen as well to enjoy later in Fall or Winter when the addition of a heartier and more grounding purée of white beans over the top makes a nice complement to the fresh green backdrop.
I will list my basic recipe here with a few modification notes. I most often pair the soup with avocado sourdough toast topped with baby greens and/or pea or sunflower sprouts (as pictured), all from our F+Y garden.
1) I most typically use the following as my go-to base though adapt as you desire and in accord with what is on hand:
+sliced fennel bulb
+baby green zucchini
+chopped green chard
+spinach leaves and stems
+arugula leaves
+fresh basil leaves
Totally delicious and acceptable additions and/or alternatives:
+a few ribs of finely chopped* celery
+finely chopped broccoli* (use only buds and tender hearts of stems)
+finely chopped* lacinato kale (or a more robust variety de-ribbed)
+peas (fresh or frozen)
+fresh flat or curly leaf parsley
+fresh cilantro leaves and stems
*de-ribbing kale + finely chopping these ingredients helps the final soup to come out smoother, less chunky and fibrous.
2) Get out your soup pot or larger dutch oven and begin with heating organic ghee, coconut or avocado oil over medium/high heat.
3) Sautée chosen greens over med/high heat until moderately softened and/or wilted. You’ll want to start with the most robust and fibrous, leaving most delicate such as herbs for very last after heat is off. I add red pepper flakes with the oil just prior to greens. For myself, they’re a welcome flavor enhancer with a myriad of health benefits (ie anti-inflammatory and metabolism-boosting), but this is ultimately up to your taste preference. As well, onions and garlic can be added (they’re both great detoxifiers) though I tend to prefer this soup more minimal—especially in Spring—emphasizing the bright, fresh and verdant flavors.
4) Once lightly softened/wilted (just a tad beyond al dente), add broth/stock of choice and a healthy pinch of salt to taste. Simmer for just a bit to further soften the plant fibers and help the flavors dance together. We want our final soup to be easily digestible which aids in the detox process though not compromised in potential nutrient and enzyme value.
5) Cool until safe to ladle into Vitamix or similar device in batches to blend into a purée. A hand blender directly in the pot may also be used though I find it accomplishes a less smooth consistency.
6) Ladle into bowls, add a squeeze of fresh lemon, some fresh herb clippings a drizzle of olive oil and enjoy!
