Broccoli Detox Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Broccoli florets
  • 1 Carrot
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 cup Greens
  • 1 Onion
  • 1 Parsnip

• Canned Goods

  • 2 cups Water or low sodium vegetable broth, filtered

• Condiments

  • 1/2 Lemon, juice only

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1 Seeds and nuts, Toasted mixed

Found on theawesomegreen.com

Description

Ingredients

• 2 cups broccoli florets
• 2 celery stalks, finely diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 cup greens (kale, spinach, beet greens or any other available)
• 1 parsnip, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 2 cups filtered water or low sodium vegetable broth
• ½ tsp sea salt
• ½ lemon, juice only
• 1 tsp coconut oil
• 1 tbsp chia seeds
• Toasted mixed seeds and nuts, 1 teaspoon coconut milk, to garnish
• 3 medium beet roots
• 2 carrots, finely diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 small leek, finely diced
• 1 tsp coconut oil
• 2 cups vegetable broth, warm
• ¼ tsp sea salt
• 1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish
• ½ cup cooked red lentils
• 1 sweet potato, peeled and cut in cubes
• 3 carrots, peeled and roughly chopped
• 1 parsnip, peeled and roughly chopped
• 1 onion, peeled and cut in quarters
• 3 garlic cloves, crushed
• 1 tsp turmeric powder
• 1 tsp cumin powder
• Pinch of chili powder
• ¼ tsp sea salt
• 2 cups low sodium vegetable broth, warm
• ½ inch piece of ginger, peeled and grated
• 1 tsp coconut oil
• Fresh parsley, 1 teaspoon coconut milk, to garnish
• 1 cup hazelnuts, lightly toasted, crushed
• ½ cup pumpkin seeds
• 2 tsp nigella seeds
• 2 tsp sesame seeds
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ¼ tsp crushed coriander seeds
• ¼ tsp ginger powder
• ¼ tsp garlic powder
• ½ tsp cayenne pepper

Directions

• In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
• Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.
• Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.
• Top with toasted seeds and serve warm.
• Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
• Drain from water and set aside to cool.
• Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
• Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
• Process to obtain a smooth cream.
• Season with salt and serve garnished with mixed seeds.
• Heat the oven at 165°C/329°F.
• Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.
• Roast for 20 minutes then transfer into the blender.
• Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.
• Serve warm, garnished with fresh parsley.
• Add all the ingredients into a jar with lid, mix to combine.
• Add 2 tsp of the mix on top of a soup serving.