Spring Detox Soup
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Lucky you if there’s roasted broccoli in the fridge and a fresh bunch of spinach waiting to be used. Combine those with a craving for clean, vibrant food and you have a quick, nourishing remedy for lunch or a light dinner.
This Whole30-friendly detox soup originated during a two-week clean-eating reset when I wanted something satisfying, vegetable-forward, and full of flavor instead of relying on cheese or carbs. A delivery of fresh spinach and spring garlic inspired the recipe, but you can easily swap in other blanched greens. If you add denser vegetables, plan to increase the liquid slightly to reach your preferred soup consistency.
- Leeks
- Asparagus
- Spring garlic
- Chives
- Parsley
I made this for lunch one day and saved the leftovers for the next. My husband reheated a bowl and the kids tried it too—two out of three declared it delicious, and we finished the pot that evening. It’s equally at home as a dinner-party starter or a simple meatless Monday meal.
Finish each serving with a drizzle of high-quality extra virgin olive oil, a sprinkle of flaky sea salt, and extra cilantro leaves for brightness. If you don’t like cilantro, parsley is an easy, fresh substitute.
Healthy eating doesn’t have to be bland. If you try this, leave a comment—I’m already looking forward to making it again.
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Whole30 Detox Soup
Ingredients
- 2 cups broccoli florets
- 3 tbsp extra-virgin olive oil divided
- 1 tsp kosher salt
- 1 yellow onion chopped
- 3 garlic cloves minced
- 4 cups vegetable stock or water
- 1 bunch spinach
- 1/2 cup cilantro leaves and stems
- 1 lemon, zest and juice
- 1 pinch cayenne pepper
Instructions
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Preheat the oven to 425°F (220°C). Line a sheet pan with parchment, toss the broccoli with 1 tablespoon of olive oil, season with salt, and roast for about 25 minutes until edges are slightly browned.
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Meanwhile, heat the remaining olive oil in a large pot over medium heat. Sauté the chopped onion for about 10 minutes until soft and beginning to brown. Add the minced garlic and cook briefly until fragrant.
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Add the roasted broccoli and any oil left on the pan to the pot. Pour in the stock and bring to a gentle boil, skimming off any foam that rises to the surface.
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Cover and simmer for 10 minutes. Stir in the spinach and cilantro and cook until the greens are wilted.
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Purée the soup using an immersion blender, or blend in batches in a countertop blender until smooth. Return the soup to the pot and stir in the lemon zest and juice. Season to taste with salt and add a pinch of cayenne if desired.
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Serve warm, garnished with extra cilantro and flaky sea salt.