Spring Detox Soup
It’s sometime around the first emergence of sprouts from my seed pots, I want nothing more than to eat clean, green and lean for the rest of my life! This is the usual sentiment emerging from a nice snowy winter when one has had her fill of so many rich and comforting foods. Though I know my lust for leafy greens will wane with the season’s transition, why not dive headlong into this ephemeral affair? Afterall, transition between seasons always calls for a little head-to-toe detox reset and subsisting on soups and juices for at least a few days can do much to clear out and recalibrate the system.
One of my favorite non-recipe meals is a very easy and very adaptable Green Soup. I will list my basic recipe here with a few modification notes. I most often pair the soup with avocado sourdough toast topped with baby greens and/or pea or sunflower sprouts (as pictured), all from our F+Y garden.
1) I most typically use the following as my go-to base:
+sliced fennel bulb
+baby green zucchini
+chopped green chard
+spinach leaves and stems
+arugula leaves
+fresh basil leaves
Totally delicious and acceptable additions and/or alternatives:
+a few ribs of finely chopped* celery
+finely chopped broccoli* (use only buds and tender hearts of stems)
+finely chopped* lacinato kale (or a more robust variety de-ribbed)
+peas (fresh or frozen)
+fresh flat or curly leaf parsley
+fresh cilantro leaves and stems
*finely chopping these ingredients helps the final soup to come out smoother, less chunky and fibrous.
2) Get out your soup pot or larger dutch oven and begin with heating organic ghee, coconut or avocado oil over medium/high heat.
3) Sautée chosen greens (from toughest to lightest fibers) over med/high heat until moderately softened and/or wilted. I add red pepper flakes here which I do add to many things, though, while red pepper flakes offer their own myriad health benefits, this is ultimately up to your taste preference. As well, onions and garlic can be added (they’re both great detoxifiers) though I tend to prefer this soup more minimal—especially in Spring—emphasizing the bright, fresh and green flavors.
4) Once lightly softened/wilted (just a tad beyond al dente), add broth/stock of choice and a few dashes of salt to taste. Simmer for just a bit to further soften the plant fibers and help the flavors dance together. We want our final soup to be easily digestible though not compromised in potential nutrient and enzyme value.
5) Cool until not dangerous then ladle into Vitamix or similar in batches to blend into a purée. A hand blender directly in the pot may also be used though I find it accomplishes a less smooth consistency.
6) Ladle into bowls, add a squeeze of fresh lemon, a drizzle of olive oil and enjoy!
