Detox Green Soup
Updated: Aug 29, 2018
Makes 4 servings
2 teaspoons coconut oil
2 cloves of garlic, minced
¼ onion, diced
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, roughly chopped
1/2 pound of fresh spinach leaves
3 parsnips, peeled and chopped
2 stalks celery, chopped
A handful of fresh parsley, roughly chopped
Fresh water or bone broth, as needed
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon turmeric
1 tablespoon lemon or lime juice
1 (15.5oz) can unsweetened coconut milk (I recommend Native Forest brand)
In a large stock pan, heat coconut oil on medium heat.
Add garlic, onion, and ginger. Lightly sauté.
Add broccoli, spinach, parsnips, celery and parsley.
Add enough water or broth to cover all the vegetables.
Bring to a simmer and cook for 20-25 minutes.
Add sea salt, black pepper, turmeric, and lemon juice.
Using a blender, blend the soup in batches until it is just slightly chuncky.
Add coconut milk and heat through.
Note: Make a double batch and freeze extras.