BROCCOLI LEMON DETOX SOUP (vegan, no fat)

This soup is an easy side dish that you can add to any meal to boost your fiber, potassium, and vitamin c intake. It’s super rich in sulfur compounds that stimulate glutathione production in the body, making it a great detox soup for the spring. Broccoli is also a great source of DIM- a compound that clears excess estrogen from the body, in turn balancing the hormones. I love keeping soups like this in the fridge for maintaining my overall health and wellness!

INGREDIENTS:

3 pounds broccoli, rinsed, tough ends trimmed, cut into florets

1 small onion, chopped

1 inch chunk ginger, peeled and sliced

4 cloves garlic, peeled

4 stalks celery, roughly chopped

4 cups filtered water

1-2 teaspoons sea salt (add after cooking)

Juice of one lemon (add after cooking)

DIRECTIONS:

Place all ingredients except lemon juice and salt in a large stockpot with a lid. Bring to a boil then reduce heat, cover, and let simmer for about 15 minutes, or until the broccoli is fork tender and falls apart easily.

Allow to cool for a bit and then transfer to a high speed blender. I use my Vitamix to get a smooth and creamy consistency. I don’t recommend using a hand blender for this

Blend on high until completely smooth. Add one teaspoon of salt and the juice of one lemon and taste. Add more salt if desired, and add more water to reach your preferred consistency.

Allow to cool before storing in the fridge. This makes 2-3 large mason jars of soup, depending on how much water you add.

I made this soup free of added fat and cooking oils to keep it super light and fresh. If you would like a deeper, richer flavor, you could sauté the onion in a tablespoon of olive oil until caramelized, then add the ginger and garlic and sauté for a minute until fragrant. Add the remaining ingredients and follow the recipe as written. For a bisque-like soup, add a cup of full fat coconut milk at the end. However you choose to enjoy it, you’re getting a healthy, delicious soup!