Cleansing Green Vegetable Soup
Try this Cleansing Green Vegetable Soup recipe, or contribute your own.
Try this Cleansing Green Vegetable Soup recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 2 bay leaves
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 yellow onion
- 1 avocado
- 1/4 teaspoon dried thyme
- 1 cup fresh or frozen green peas
- 4 cloves garlic
- 1 tablespoon coconut oil or oil of choice
- 1 small head of broccoli (2 cups florets)
- 1 zucchini, diced (2 cups diced)
- green cabbage (2 cups shredded)
- 2 stalks of celery diced
- 6 cups vegetable broth
- 10 oz baby spinach or kale roughly chopped
- 1/2 cup flat leaf parsley chopped
- juice of one lemon about 3 tablespoons
- Carbohydrate 9.45101947937001 g
- Cholesterol 0 mg
- Fat 5.50579192710871 g
- Fiber 3.25131349590094 g
- Protein 1.92062359384541 g
- Saturated Fat 2.03064355208757 g
- Serving Size 1 1 Serving (278g)
- Sodium 431.724505210132 mg
- Sugar 6.19970598346907 g
- Trans Fat 0.364179270841011 g
- Calories 89 calories
Step-by-step
- In a large soup pot, saute onion and garlic in 1 tablespoon coconut oil over medium heat until onions are translucent, about 3-5 minutes, stirring occasionally so the garlic doesn’t burn
- Add dried parsley, basil, pepper, and thyme, and stir for 1 minute
- Add remaining veggies, and broth, plus bay leaves.
- Cover, bring to a low boil, and reduce heat and simmer for 15 minutes.
- Add peas, and cook an additional 5 minutes.
- Turn off heat and add baby spinach or kale. Stir to incorporate and cover pot with the lid to let wilt, about 5 minutes.
- Meanwhile, in a blender or food processor, add avocado, lemon juice, and ¼ cup of broth from the pot and blend until smooth.
- *Stir the avocado and lemon mixture into the broth until completely incorporated, as well as ½ cup chopped fresh parsley.
- Taste and season with additional salt and pepper if necessary.
- Serve hot!
The ingredient list omits the crucial detail that aromatics require precise thermal control. Sautéing yellow onion and four cloves of garlic in one tablespoon of coconut oil over medium heat demands constant movement. Garlic scorches quickly at high temperatures, turning bitter and ruining the base. Dried herbs like basil, parsley, thyme, and black pepper need exactly one minute of direct heat exposure to bloom their fat-soluble compounds before liquid enters the pot. Historically, vegetable broths relied on long simmering times to extract flavor, but this method uses a quick fifteen-minute simmer to preserve the structural integrity of broccoli florets, diced zucchini, shredded green cabbage, and celery. Overcooking turns cruciferous vegetables gray and sulfurous. Adding fresh green peas for the final five minutes maintains their bright color and prevents starch release. Tender greens such as baby spinach or kale should never boil. Turning off the heat and utilizing residual steam under a tight lid for five minutes wilts them while retaining vibrant chlorophyll. Blending ripe avocado with lemon juice and hot broth creates an emulsion that thickens the pot without heavy cream. Judge doneness visually by piercing the thickest part of the celery and zucchini with a paring knife; the steel should slide through with zero resistance. Fresh flat-leaf parsley stirred in at the end provides volatile herbal oils that degrade under prolonged heat.
