Detox green soup

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.

Great

% Daily Values based on a 2,000 calorie diet

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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