Green Detox Soup

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 30 Minutes



2 cups broccoli florets

1/2 cauliflower florets

2 medium zucchini, chopped

5 celery stalks, chopped

1 bunch of asparagus, chopped

1/2 white onion, chopped

3 tbs olive oil

2 boxes of chicken broth

handful of spinach

4 cloves of garlic, chopped

  • In a large pot heat evoo and saute garlic and onion until translucent (do not burn)

  • Add in celery and cook for 3 minutes

  • Add cauliflower, broccoli, and zucchini and cook for 2 minutes

  • Add 2 boxes of chicken broth, bring heat to medium low and add the asparagus and spinach

  • Add salt and pepper to taste (it takes a lot)

  • Let soup come to a simmer or until bubbles appear around the edge

  • Once soup has come to a simmer and veggies are soft, take off heat and let cool for 10 minutes

  • When veggies have cooled down, transfer soup to a high speed blender (if using Vitamix put on soup).

  • Blend until soup is desired consistency

  • Top with red pepper flakes, evoo, and salt and pepper to taste

tips & tricks

Eat for breakfast, lunch or dinner.

Add protein: hard boil eggs, chick peas, sliced chicken

Add fat: extra virgin olive oil, avocado, hemp seeds

Other toppings: nutritional yeast, red pepper flakes

Tel: 985-869-2036

New Orleans, Louisiana

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