No matter what type of detox I do every spring (and sometimes fall), this recipe is apart of it. I usually make a big stock pot of it and what I don't eat, I freeze. Even if you're not detoxing, this soup is healthy, delicious, and with the use of a stick blender, incredibly easy to make. It's also very adaptable too. Use whatever you'd like as long as it's green and healthy. This trick is to make sure to add herbs, that's where all the flavor will be. I've been getting asked about the recipe for my green soup a lot lately. so here is the basic structure. I hope you enjoy!
Gina's Green Soup
-1 Tbsp ghee or coconut oil
-1 bunch leeks, sliced (white and light green parts only)
-2 heads broccoli (stems and all)
-4 stalks celery, diced
-2 heaping handfuls of dark, leafy greens (spinach, kale, chard, etc)
-1 handful of your favorite mix of herbs (I personally like cilantro + parsley)
-8 cups of water
-pink sea salt to taste and white pepper to taste
Clean leeks thoroughly before using. Sauté leaks and celery in dutch oven or stock pot until leeks are fragrant and translucent.
Add broccoli, then 8 cups of water and bring to a boil, then lower to a simmer and cover for 20 mins.
Once broccoli is cooked through, add greens and herbs, stir, then shut the heat off.
Blend until smooth. Enjoy!
Note: If you want this soup to be more creamy and you're not detoxing, you can add potatoes with the broccoli or white beans. Cashews also work, just make sure to soak them and blend them with water first before adding, directly at the end.