It’s mid-January and the urge might be to abandon all New Year’s resolutions. (Hey, been there, done that—or, you know, not done that.) But resist: Because if your goal was to eat more greens, here’s an easy-to-make, delicious-to-slurp detoxing soup made with loads of them—and it takes just 20 minutes from start to finish.
This speedy recipe comes from Clean Food Dirty City blogger Lily Kunin, who’s releasing her first book, Good Clean Food in March. As you might expect from the gorgeous cover, it’s full of vibrant, vegan recipes—that are dairy- and gluten-free too, natch—including plenty of easy-to-prep bowl dishes. (Think falafel with Mediterranean millet and a tangy tahini sauce.)
As a sneak peak, Kunin reveals her recipe for an all-greens detoxing soup exclusively with Well+Good here. It’s so easy to make that you’ll still have plenty of time to tackle your other big goals for the year. Tracy Anderson workouts, anyone?
Keep reading for Clean Food Dirty City blogger Lily Kunin’s recipe for a detoxing all-greens soup.
Detoxing All-Greens Soup
Yields 4 servings
1 Tbsp coconut oil or ghee
1 large leek, cleaned and thinly sliced
1 large carrot, chopped
Sea salt or pink salt
2 garlic cloves, minced
2 zucchini, chopped
1 head of broccoli, cut into florets
3 to 4 cups classic vegetable broth
2 large handfuls of spinach
1⁄3 cup cashew milk
Freshly ground black pepper
Garnish: microgreens or sprouts
1. Heat a medium Dutch oven over medium-high and add the oil. When it shimmers, add the leek, carrot, and a pinch of salt, and sauté for 7 to 10 minutes, until softened.
2. Add the garlic and sauté for one minute. Add the zucchini and broccoli, and pour in enough broth to just cover the veggies. Bring the soup to a boil, reduce the heat, and simmer until the vegetables are just cooked through, 7 to 10 minutes.
3. Remove the pot from the heat and let it cool slightly. Add the spinach and, using an immersion blender, puree the soup until it’s velvety smooth. (You can also use a regular blender and puree in batches.) Stir in the cashew milk and season with salt and pepper to taste.
4. Serve the soup topped with microgreens or sprouts.
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