This vibrant detox soup is a nutrient-packed powerhouse, loaded with green veggies and plant-based protein.
Naturally creamy yet low in fat, it’s rich in fiber, vitamins, and minerals, making it perfect for a wholesome meal.
Quick to prepare and easy to blend, this soup is ideal for busy weeknights, meal prep, or a light, satisfying lunch.
Detox Soup
Equipment
- 1 Large Baking Sheet
- Non-stick cooking spray
- 1 Large saucepan
- Blender (or immersion blender)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 3 cups broccoli crowns
- 2 tbsp olive oil divided (plus extra for garnish, optional)
- 1 10 oz package frozen spinach
- 1 10 oz bag frozen peas
- 1 shallot diced
- 2 garlic cloves minced
- 1½ cups chicken or vegetable broth
- 1½ cups filtered water
- Salt to taste
- Pepper to taste
- Chili flakes for garnish (optional)
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 425°F (220°C). While the oven warms up, lightly coat a large baking sheet with non-stick cooking spray or a thin layer of olive oil to prevent the broccoli from sticking. This ensures even roasting and helps the vegetables develop a beautiful caramelized flavor.
- Roast the Broccoli: Take 3 cups of broccoli crowns and toss them in 1 tablespoon of olive oil. Sprinkle generously with salt and pepper for seasoning.Spread the broccoli in a single layer on the prepared baking sheet. Place the sheet in the oven and roast for 15–20 minutes. Halfway through, use a spatula to turn the broccoli, ensuring each piece gets golden brown edges. The broccoli should be tender but still have a slight bite.
- Prepare the Aromatics: While the broccoli roasts, grab a large saucepan and heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced shallot and minced garlic to the pan. Sauté gently for 2–3 minutes, stirring frequently until the shallot becomes translucent and the garlic releases a fragrant aroma. This step builds the flavor foundation for the soup.
- Add the Frozen Vegetables: Once the aromatics are ready, add the frozen spinach and frozen peas directly into the saucepan. Pour in 1½ cups of chicken or vegetable broth along with 1½ cups of filtered water. Stir gently to combine all the ingredients. Increase the heat and bring the mixture to a gentle boil. Continue stirring occasionally until the spinach has completely thawed. Season with a pinch of salt and pepper to taste.
- Simmer the Soup: After reaching a boil, reduce the heat to low, cover the saucepan with a lid, and let the vegetables simmer for about 5–7 minutes. This allows the flavors to meld together, softens the peas, and ensures that every bite will be rich and flavorful.
- Combine with Roasted Broccoli: Once the broccoli is roasted to a golden perfection, carefully add it to the simmering pot of vegetables. Keep the saucepan covered for an additional 5 minutes to let the flavors fully combine and the broccoli soften slightly in the liquid.
- Blend to Creamy Perfection: Remove the saucepan from the heat. Working in batches, carefully transfer the soup to a blender. Blend on high speed until the mixture is completely smooth and creamy. If using an immersion blender, blend directly in the pot until smooth. Be cautious of hot liquid splashes—this step is where the soup develops its signature velvety texture.
- Taste and Adjust Seasoning: Return the blended soup to the saucepan if needed. Taste and adjust the seasoning with additional salt and pepper as desired. This step ensures that the flavors are balanced and the soup is perfectly seasoned.
- Serve and Garnish: Ladle the warm soup into bowls. For added richness and visual appeal, drizzle a little extra olive oil on top. Optionally, sprinkle with chili flakes for a gentle heat boost. Serve immediately for the best texture and flavor.
- Storage and Reheating Tips: If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Notes
- Use fresh or frozen broccoli—both work, but roasting fresh gives a richer flavor.
- Adjust garlic and shallot amounts based on your preference for a stronger aromatic base.
- Vegetable broth keeps the soup vegan; chicken broth adds extra depth of flavor.
- For a creamier texture, add a splash of unsweetened plant-based milk while blending.
- Garnish creatively with chili flakes, pumpkin seeds, or a drizzle of flavored olive oil.
- Blend in batches carefully to avoid hot liquid splashes.
- This soup is naturally low in calories, gluten-free, and suitable for vegan diets.
Chef’s Secrets For Perfect Flavor
To achieve maximum flavor, always roast the broccoli until slightly browned—this caramelization adds a deep, nutty taste that cannot be replicated by steaming alone.
Sautéing garlic and shallots first releases essential oils that build the soup’s aromatic foundation, ensuring each spoonful tastes rich and complex.
Use filtered water instead of tap water to avoid any subtle off-flavors.
For an extra creamy finish without dairy, consider blending a small amount of avocado or cashews into the soup just before serving.
These small adjustments elevate the dish from simple to gourmet without adding extra fat or calories.
Serving Suggestions For Every Meal
This detox soup is incredibly versatile and pairs beautifully with many dishes.
Serve it as a starter with whole-grain bread or a warm baguette for a comforting lunch.
For a complete meal, pair it with a quinoa salad, roasted chickpeas, or a protein-rich side like grilled tofu or chicken.
Garnishes like fresh herbs, toasted seeds, or a drizzle of olive oil not only enhance presentation but also add layers of texture and flavor.
It’s perfect for meal prep—reheat and serve with a simple side salad for an easy weeknight dinner.
Storage Tips To Keep Fresh
Store the soup in an airtight container in the refrigerator for up to 3–4 days.
Let it cool to room temperature before sealing to prevent condensation, which can dilute flavor.
When reheating, do so gently over low to medium heat, stirring frequently to maintain a smooth consistency.
This soup can also be frozen for up to 2 months. To freeze, pour into individual portions in freezer-safe containers.
Thaw overnight in the fridge before reheating, and if the soup thickens too much, stir in a splash of broth or water to return it to the desired consistency.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works beautifully, but add it later in the cooking process, just long enough to wilt, so it doesn’t overcook and lose its vibrant color and nutrients.
2. Is this soup suitable for a vegan diet?
Absolutely. Simply use vegetable broth and olive oil; no animal products are required, making this soup 100% plant-based and perfect for vegans.
3. How can I make the soup creamier?
For a creamier texture without dairy, try blending in a small avocado, a few soaked cashews, or a splash of unsweetened plant-based milk. These ingredients add richness while keeping the soup healthy.
4. Can I prepare this soup in advance?
Yes! It’s excellent for meal prep. Prepare and blend the soup, then store it in airtight containers in the fridge for 3–4 days or freeze for up to 2 months. Reheat gently before serving.
5. Can I add other vegetables or protein?
Certainly. Feel free to experiment by adding zucchini, cauliflower, or green beans. For protein, tofu, beans, or cooked chicken can be stirred in after blending. Adjust seasonings accordingly to maintain balanced flavor.
