I’m vehemently against the entire concept of a detox. Our bodies are quite good at detoxifying themselves naturally, thank you very much. Even if there was some need for an assist, you’d better believe that a brief regime of liquefied vegetables wouldn’t be the cure. Despite that, I’m willing to make peace with the Green Detox Broth from The Soup Peddler on the grounds of improper naming.

It strikes me as one big mistake. For starters, it’s no mere broth, but a thick bowlful of hearty soup, given body from an abundance of pureed zucchini and broccoli. The only thing true about the moniker is that it’s green. Simple, soothing, and undeniably nutritious, I’m not mad at the savory brew itself. I’d just like to see the peer-reviewed studies that show its efficacy in cleansing.

Intoxicating Flavors

Whatever imagined impurities it’s meant to banish aside, the greatest asset of all is that The Soup Peddler has made this recipe available online. Though I refuse to call it by its original name, the basic concept is an essential staple here. I’ve made just a few small tweaks and offer additional options for adaptation, if you’re a detox deviant like me, too.

Yield: Makes About 1 Quart; 4 Servings

Super Green Soup, AKA Green Detox Broth Copycat

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"Detox" has nothing to do with it. This copycat recipe from The Soup Peddler is simply comforting, wholesome, and instantly gratifying.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 Teaspoons Olive Oil
• 1 Medium Yellow Onion, Diced
• 4 - 6 Cloves Garlic, Minced
• 2 Medium Zucchini, Diced
• 1/2 Pound Fresh or Frozen Broccoli Florets
• 1 Bunch Kale or Collard Greens, De-stemmed and Roughly Chopped, or 1/2 Pound Spinach or Arugula
• 3 - 4 Cups Low-Sodium Vegetable Stock or Vegan Chicken Broth
• 1/2 Cup Cilantro, Roughly Chopped
• 1 Tablespoon Lemon Juice or White Wine Vinegar
• 1/2 - 1 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper

Instructions

1. In a large pot over medium heat, add the olive oil. Once shimmering, add the onion, garlic, and zucchini, sauteing until onions are translucent; 5 - 6 minutes.
2. Incorporate the broccoli, greens of choice, and 3 cups of stock. Bring to a boil and cook for 6 - 8 minutes, until the vegetables are tender.
   
3. Remove from heat and add the cilantro and lemon juice or vinegar. Carefully transfer to a blender and thoroughly puree. Season with salt and pepper, and enjoy hot.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• Frontier Co-op, Vegetarian Broth Powder, No-Chicken, 16 oz (453 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 1475mgCarbohydrates: 38gFiber: 12gSugar: 11gProtein: 21g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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