Maria MarloweOK, admit it. Sometimes it seems hard to eat your leafy green vegetables all winter long. Is there a savory way to enjoy good nutrition? Yes! And it’s in this lemon detox soup.
So if you want to make sure you get your greens in this winter, then this Greens & Lemon Detox Soup is the perfect way to do it. It’s dairy-free, getting its creaminess from roasted cauliflower and fiber-rich cannellini beans. Basically, it’s like a salad turned into a soup! On top of that, it tastes fresh and is full of nutrition.
Health Benefits of Greens & Lemon Detox Soup
Cannellini beans: Can you say “legumes”? Yes, all beans offer some pretty profound benefits. And cannellini beans boast the same fiber-rich benefits. They also aid in elimination, balance blood sugar, may help lower cholesterol, and are loaded with minerals, including iron, which may boost energy levels.
Cauliflower: This veggie is so versatile! First, it contains a variety of vitamins and minerals. And as a member of the cruciferous vegetable family, it aids the body’s natural detoxification process and provides cancer-protective benefits.
Baby Kale: Of all the green leafy vegetables, kale is one of the most nutrient dense and anti-oxidant rich. It’s also a cruciferous vegetable that supports our body’s natural detox processes.
Baby Kale & Lemon Detox Soup
Prep
Cook
Total
Ingredients
SOUP
1 head cauliflower, chopped into florets
1 Tbsp. + 2 Tbsp. avocado oil or olive oil
1 yellow onion, diced
2 garlic cloves, chopped
1 tsp. dried thyme
1 quart low sodium veggie broth
1 can cannellini beans (1 1/2 cups)
4 cups baby kale or baby arugula
1 cup fresh basil leaves
1 lemon, juiced
Himalayan pink salt to taste
GARNISHES (OPTIONAL)
Additional greens
Sprouted greens (like broccoli, radish, or wasabi sprouts)
Pumpkin seeds
Hemp seeds
Roasted cauliflower
Instructions
Preheat oven to 425 degrees Fahrenheit.
Lay chopped cauliflower out on a parchment-lined baking sheet. Drizzle with about 1 tablespoon of avocado or olive oil and a pinch of pink salt. Roast for 35 minutes. If you’d like to garnish your soup like in the picture, reserve and set aside about 3/4 cup of the roasted florets.
In a large stock pot over medium heat, heat 2 Tablespoons of avocado or olive oil. Then add onion, garlic, and thyme. Cook for 5-7 minutes before adding the veggie broth, cannellini beans, and roasted cauliflower. Simmer another 10 minutes.
Pour about half of the broth and veggie mixture into a blender, along with 2 cups of baby kale or arugula, half the basil, about half of the lemon juice, and a pinch of salt.
Use extreme caution when blending hot liquids. Put the lid on the blender but remove the center piece of the lid to allow steam to escape. Firmly press and hold a clean dish towel over that center opening with the palm of your hand, and blend until smooth. Pour into bowls.
Repeat with other half of the soup and remaining greens, lemon, and pinch of salt.
Pour into bowls, then top with your favorite garnishes, if any.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site, www.mariamarlowe.com, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.