Creamy vegan green detox soup

By Sari Huhtala

This creamy vegan soup, rich in chlorophyll, is like a gentle detox in a bowl. Rich in antioxidants, this soup is made with a combination of liver-loving greens and anti-inflammatory veggies that nourish your digestive system. Plus, it’s super easy to make and stores well in the refrigerator for a meal that keeps on giving love to your body throughout the week.

2 cups broccoli, stems and flowers, chopped

2 cups spinach, fresh or frozen

1 large organic potato, chopped

1 large onion, chopped

4 cloves garlic, chopped

6 cups veggie broth (add more broth for a thinner soup)

Handful of fresh parsley, chopped

Handful fresh basil, rosemary (optional)

Dash of cayenne or more to taste

Salt and pepper to taste

2 tbsp olive oil

In a large saucepan heat olive oil and garlic, onion, herbs and broccoli. Saute for 5 minutes then add the broth, along with the remaining ingredients. Simmer until veggies are cooked. Remove from heat and let cool slightly. Using an immersion blender puree the soup, or puree the soup in a blender.

The soup will keep well in the fridge for up to one week.