Green Detox Soup
A smooth, vibrant green soup made with zucchini, green beans, celery, and fresh herbs. Naturally low in calories and carbs, this fiber-rich soup is quick to prepare, gentle on digestion, and can be customized with optional spices or healthy fats for extra flavor. Perfect for everyday meals or meal prep.
Equipment
- Medium saucepan – 3.5 quart
- Immersion blender or regular blender
- Small skillet (optional for spices)
Ingredients
Vegetables:
- 2 cups zucchini or yellow squash roughly chopped
- 2 cups green beans trimmed
- 2 cups celery chopped into ½-inch pieces
Liquid:
- 4 cups cold water
Fresh Herbs:
- 1 cup parsley watercress, or cilantro, roughly chopped
Seasoning & Spices:
- ½ teaspoon salt
- 1 teaspoon ghee or olive oil/butter
- ¼ teaspoon cumin seeds or cumin powder
- ½ teaspoon fresh ginger finely chopped
- Freshly squeezed lemon to taste
Instructions
- Prepare the Vegetables: Begin by washing all the vegetables thoroughly under cold running water to remove any dirt or residue. Take the zucchini or yellow squash and cut off both ends, then roughly chop them into medium-sized pieces. Trim the ends of the green beans and slice them into bite-sized pieces, about 1–2 inches long. For the celery, cut off the base and any tough leaves, then chop into small ½-inch pieces. The smaller the pieces, the faster they will cook and blend smoothly. Don’t worry about uniformity; the vegetables will be pureed later.
- Assemble the Soup Base: Place all the prepared vegetables into a medium 3.5-quart saucepan. Add 4 cups of cold water, ensuring that the vegetables are fully submerged. Using cold water at the start helps the vegetables cook evenly and retain more of their nutrients.
- Cook the Vegetables: Turn the stove to high heat and bring the water and vegetables to a rolling boil. Once it begins boiling, reduce the heat to medium-low so that the mixture simmers gently. Partially cover the saucepan with a lid to prevent too much steam from escaping while still allowing some evaporation. Cook the vegetables until they are very soft and tender, about 25 minutes. You can test the doneness by piercing a piece of zucchini or celery with a fork; it should slide through easily without resistance.
- Blend the Soup: Once the vegetables are fully cooked, remove the saucepan from heat. Add the fresh herbs of your choice—parsley, watercress, or cilantro—and sprinkle in the salt. Using an immersion blender, carefully blend the soup directly in the saucepan until it becomes a smooth, creamy puree. If using a regular blender, let the soup cool slightly before transferring it in batches to avoid steam burns. Always leave a small opening for steam to escape when blending hot liquids. Blend until completely smooth, ensuring no chunks remain.
- Optional Spice Tempering: For added warmth and depth of flavor, heat 1 teaspoon of ghee in a small skillet over medium heat. Once melted, add ¼ teaspoon cumin seeds and toast them gently until they turn golden brown and release a fragrant aroma. Add the finely chopped fresh ginger to the skillet and sauté for 1–2 minutes, stirring continuously to prevent burning. Immediately remove from heat and pour the tempered spices into the blended soup. Stir thoroughly to incorporate the flavors evenly throughout the soup.
- Adjust Seasoning and Flavor: Taste the soup carefully. Add more salt if needed and squeeze in fresh lemon juice to brighten the flavors. Adjust the seasoning gradually, tasting after each addition, to ensure a perfectly balanced flavor. Optional additions like a pinch of black pepper, turmeric, or a drizzle of olive oil can be incorporated at this stage.
- Serve the Soup: Ladle the soup into bowls and garnish with optional toppings such as pumpkin seeds, extra fresh herbs, or a swirl of ghee or olive oil. Serve warm for a comforting meal. This soup pairs beautifully with a slice of whole-grain bread or a light salad, but it is also satisfying on its own as a nutrient-rich, low-calorie option.
- Enjoy or Store for Later: If not serving immediately, allow the soup to cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3–4 days, or freeze in portions for up to 1 month. Reheat gently over low heat, stirring occasionally, to maintain its creamy texture and vibrant flavor.
Notes
- Always start with fresh, crisp vegetables for the brightest flavor and smoothest texture. Overripe zucchini or limp green beans can make the soup watery or less vibrant.
- Chopping vegetables into smaller pieces helps them cook evenly and blend more easily. However, rough chopping is sufficient; perfect uniformity is not necessary.
- Cold water for the initial boil ensures gradual cooking and preserves nutrients better than starting with hot water.
- The spice tempering step is optional, but it adds a subtle warmth and depth of flavor that balances the freshness of the herbs.
- Feel free to customize the soup by adding half an avocado for creaminess, substituting ghee with olive oil or butter, or experimenting with spices such as turmeric, coriander, or garam masala.
- Always taste before serving—lemon juice and salt can make a huge difference in enhancing the natural flavors of the vegetables.
