This refreshing soup is packed with vibrant greens that help detoxify your body while providing a comforting warmth. It's a simple, delicious way to nourish yourself and feel rejuvenated from the inside out.
Prep Time25 min
Cook Time30 min
Total Time55 min
Difficulty
Hard
Pro Kitchen Tips
Use fresh, organic vegetables for the best taste and nutrition.
Avoid overcooking the greens to keep their bright color and nutrients intact.
Blend the soup just until smooth for a creamy texture without losing the natural fiber.
Ingredients
0/15
Why This Recipe Is So Enjoyable
This soup is packed with fresh greens and nutrients that help refresh your body. It’s light, easy to digest, and perfect for a healthy reset. The flavors are vibrant and comforting at the same time.
Step 1
Heat some oil in a large pot over medium heat. Toss in the fennel, leeks, celery, and garlic, and cook them gently until they’re soft and smelling amazing, about 3 to 5 minutes. Next, add the zucchini, spinach, broccoli, kale, and parsley, stirring everything together. Let the greens wilt just a bit, which should take around 3 minutes.
Step 2
Pour in the vegetable broth and bring the mixture to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer until all the veggies are tender, about 15 minutes. Take the pot off the heat, then use an immersion blender to puree the soup until it’s nice and smooth. If it feels too thick, stir in a little hot water to get the consistency you like.
Step 3
Finally, add the avocado and spirulina powder, blending again until everything is creamy and well combined. Serve the soup warm, topping each bowl with a spoonful of gomasio for a little extra flavor.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve It Best
Serve warm with a slice of crusty whole grain bread or a sprinkle of toasted seeds on top. It also pairs well with a light salad or a handful of steamed grains for a fuller meal.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to preserve the soup’s fresh flavor and nutrients. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh for this soup?
Yes, you can substitute frozen vegetables, but fresh will give a better texture and flavor.
How can I make this soup vegan and gluten-free?
The recipe is already vegan and gluten-free as long as you use gluten-free vegetable broth and gomasio.
What can I use if I don’t have an immersion blender?
You can carefully transfer the soup to a regular blender in batches and blend until smooth.
Is spirulina powder necessary, and can I leave it out?
Spirulina adds nutrients and color, but you can omit it if you don’t have it or don’t like the taste.
How long can I store the soup in the fridge?
Store it in an airtight container for up to 3-4 days.
Can I freeze this soup for later?
Yes, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
What is gomasio, and can I substitute it?
Gomasio is toasted sesame seeds with salt; you can substitute with toasted sesame seeds or a sprinkle of sea salt.
Can I add other greens or vegetables to the soup?
Absolutely, leafy greens like spinach or kale work well, and you can add other veggies to your taste.
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