Mediterranean Detox Soup Recipe

Mediterranean Detox Soup Recipe 

This detox soup is high in nutrients and packed with vegetables! Rich and creamy, this flavorful green soup is also low-fat, gluten-free and vegan.

Why You’ll Love This Mediterranean Detox Soup Recipe

⭐The easiest detox soup you’ll ever make. Frozen spinach and peas make this soup quick, easy, and convenient to prepare. There aren’t a dozen fresh veggies to peel and cut!

⭐It’s perfect for busy weeknights. While some soup recipes require a good, long simmer to develop the flavors, this one uses a simple shortcut—roasting the broccoli first adds layers of flavor without an extended time simmering on the stovetop.

⭐You’ll feel amazing after eating it. Packed with green veggies like spinach, peas, and broccoli, this detox soup is high in nutrients and will leave you feeling energized and refreshed. It’s a great reset after you’ve over-indulged!

⭐This easy detox soup is high in nutrients and packed with veggies. Rich and creamy, this green soup is also low-fat, gluten-free and vegan!

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

 Servings: 6 Servings 

INGREDIENTS For Mediterranean Detox Soup Recipe:

⭐3 cups broccoli crowns

⭐2 tablespoon olive oil plus more to garnish (optional)

⭐1 10 oz package frozen spinach

⭐1 10 oz bag frozen peas

⭐1 shallot diced

⭐2 garlic cloves minced

⭐1½ cups chicken or vegetable broth

⭐1½ cups filtered water

⭐Salt & pepper to taste

⭐Chili flakes to garnish optional

INSTRUCTIONS For Mediterranean Detox Soup Recipe:

⭐Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside.

⭐Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 – 20 minutes, until broccoli has softened and browned. Rotate half way through.

⭐While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat. Add garlic and shallot and saute until fragrant, 2 – 3 minutes. Add the spinach, peas and liquid and bring to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Turn down to a simmer and cover.

⭐When broccoli is done, add to the pot and keep covered for another 5 minutes.

⭐Remove the soup from the heat and, in batches, blend on high until smooth. Return to the pot, season with additional salt and pepper to taste.

⭐Serve immediately. Garnish with a drizzle of oil or chili flakes.

NOTES:

Just like the green smoothies it’s inspired by, this detox soup is super versatile. You can swap the peas with edamame, chickpeas, or white beans for extra protein. Garnish it with cooked quinoa, crispy chickpeas, or crumbled kale chips. You can also swap out the broccoli for any other green vegetable you have on hand, such as zucchini or kale.

Store leftover detox soup in an airtight container in the fridge for 3 to 4 days. Reheat it on the stovetop over medium heat until warmed through, or warm it up in the microwave.

This detox soup can be frozen for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator and reheat according to the instructions above.

NUTRITIONAL INFO:

Calories: 72kcal | Carbohydrates: 13g | Protein: 5g | Sodium: 256mg | Potassium: 536mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5200IU | Vitamin C: 73.4mg | Calcium: 84mg | Iron: 2.4mg

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