Detox green soup

Name: Detox green soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 4 tsp butter or olive oil; 1 large sweet onion, sliced; 1 tsp kosher salt; 2 garlic cloves, smashed and minced; 2 medium leeks, halved lengthwise and thinly sliced; 2 lbs greens, such as spinach, kale, and swiss chard, stems removed and coarsely chopped (I use equal parts swiss chard and baby spinach); 4 c. homemade bone broth, or vegetable broth; 1 lemon, zested and juiced; sea salt, to taste; cracked black pepper, to taste; fresh mint, to taste, chopped; heavy cream or coconut cream, to taste

7 steps

Cook:1h 15min

This tasty soup is packed with veggies and is excellent served both hot or cold. I don't add the coconut milk but if you want a creamier soup you can. Don't forget the lemon and peppermint as if gives the soup a brighter flavor. I add whatever greens I have on hand and add more broth as needed.

Updated at: Thu, 17 Aug 2023 02:51:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories120.7 kcal (6%)

Total Fat4.9 g (7%)

Carbs10.5 g (4%)

Sugars2.6 g (3%)

Protein11.7 g (23%)

Sodium743.7 mg (37%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 tspbutter

medium, halved lengthwise and thinly sliced

2 lbsgreens

such as spinach, kale, and swiss chard, stems removed and coarsely chopped, I use equal parts swiss chard and baby spinach

4 cbone broth

homemade, or vegetable broth

or coconut cream, to taste

Instructions

Step 1

Heat a large dutch oven or soup pot over medium-high heat. Add the butter and heat until it foams (if using oil, heat until shimmering). Add the onions and stir to coat with the fat, then sprinkle with 1 tsp salt. Reduce heat to medium, then cover and cook the onions, stirring every 5-10 minutes, until deeply browned and caramelized, 30-40 minutes.

Step 2

Deglaze the pan with a little bit of stock, water, or broth (a couple of tablespoons) and scrape up the browned bits from the bottom. Cook until the liquid evaporates.

Step 3

Push aside the onions in the center of the pan and add the extra teaspoon of butter or oil. Allow the fat to heat for a minute or two, then add the garlic and sauté until fragrant, about a minute.

Step 4

Add the leeks to the onions and garlic and stir to combine. Cook until the leeks are soft, an additional 5-8 minutes.

Step 5

Add the greens and broth/stock. Increase heat and bring the liquid to a boil, then reduce to medium-low and simmer until the greens are soft but still bright, 5-7 minutes.

Step 6

Add the lemon juice and zest, then puree the soup with an immersion blender. Taste for seasoning and add additional salt and/or cracked black pepper.

Step 7

Garnish with fresh chopped mint and a splash of heavy cream. Serve immediately

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