THE RECIPE JOURNAL · Dinner
Zesty Green Cleanse Soup
This vibrant soup is packed with fresh greens and bright citrus flavors that will leave you feeling refreshed and energized. Perfect for a light lunch or a healthy detox, it’s simple to make and delicious to enjoy.
FROM THE KITCHEN • Zesty Green Cleanse Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Karahi Chicken the Afghan Way
Something delicious to watch next.
01
Step 1
Start by warming some oil in a large pot over medium heat. Toss in the fennel, leeks, celery, and garlic, and cook them gently until they’re soft and smelling amazing—about 3 to 5 minutes. Next, add the zucchini, spinach, broccoli, kale, and parsley, stirring everything together. Let the greens wilt down a bit, which should take around 3 minutes.
02
Step 2
Pour in the vegetable broth and bring the mixture to a boil. Once it’s bubbling, turn the heat down and cover the pot. Let it simmer until all the veggies are tender, about 15 minutes. Take the pot off the heat, then use an immersion blender to puree the soup until it’s nice and smooth. If it feels too thick, add a little hot water to get it just right.
03
Step 3
Finally, stir in the avocado and spirulina powder, blending again until everything is creamy. Serve the soup hot, spooning it into bowls and sprinkling each with a tablespoon of gomasio on top. Enjoy!
Why you’ll love it
This soup is packed with fresh greens and bright flavors that refresh your palate and nourish your body. It’s light yet satisfying, making it perfect for a healthy meal anytime. The zesty notes add a cheerful twist that makes eating vegetables more exciting.
How to serve
Serve warm with a sprinkle of fresh herbs or a squeeze of lemon juice for extra brightness. Pair it with crusty whole-grain bread or a light salad to create a balanced meal. A dollop of Greek yogurt or a drizzle of olive oil adds a nice touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the flavors fresh. This soup also freezes well—just thaw overnight and stir before warming.
