Vegan Creamy Green Vegetable Detox Soup

This vegan creamy green vegetable detox soup is my go-to when I need a delicious way to nourish my body. Having a warm bowl of this soup is one of my favorite ways to get my daily serving of greens. It is not only delicious, but super healthy, filling, and easy to make. Perfect for Fall, when having green smoothies are not so appealing.

This is one of those soups that you will make so many times you won’t need to follow the recipe. I know it has onions and garlic, a few common spices, coconut milk, and my favorite vegetables: cauliflower, broccoli, and spinach. Most of the time I add a whole head of broccoli and cauliflower to sauteed onions and garlic. Add water, vinegar, let it cook until tender, add coconut milk, a whole bag or bunch of spinach, pure, and that is it! Can’t be easier, faster and simpler.

Vegan Creamy Green Vegetable Detox Soup

I call this delicious soup “detox” because the vegetables are not starchy making it perfect as a light dinner. Broccoli and spinach are high in protein, so if your goal is to build lean muscle and lose body fat you only need to include the right amount o protein to fit your macros. But if you want to build muscle, add a potato (regular or sweet potato), or some rice along with the protein.

My favorite protein is baked tofu, seasoned with salt, pepper and paprika. I also LOVE adding cooked cannellini beans! It adds so much creaminess, and its flavor blends beautifully with the soup.

ingredients

Serving Size: 4

2 tablespoons coconut oil
2 large sweet onions
1 tablespoon pressed garlic (6 small garlic cloves)
2 teaspoons sea salt
1 cup vegetable broth (or water)
¼ teaspoon cayenne
1 teaspoon smoked paprika
½ teaspoon ground pepper
1 cup chopped broccoli
3 cups cauliflower
1 tablespoon apple cider vinegar
5 cups spinach (5 large handfuls of spinach)
1 can organic full fat coconut milk
zest of 1 lemon
2 tablespoons fresh lemon juice

instructions

Using a medium sauce pan over medium heat, add the coconut oil and sautée onions for 4 minutes or until translucent.
Add garlic, cayenne, smoked paprika, pepper, sea salt to taste. Cook for another 2-3 minutes, stirring well.
Add chopped broccoli, cauliflower, and apple cider vinegar and stir to combine.
Cook for 5 minutes so that the flavors mix.
Add the vegetable broth or water, and lemon zest.
Lower the heat to medium-low and let it simmer for another 6-7 minutes.
Once cauliflower is cooked through, reduce heat to low and add coconut milk, lemon juice, spinach and stir well. Let it simmer for another 2-3 minutes.
Turn off heat and blend using a immersion blender or transfer to a regular blend .
Add more water if you want it thinner. Adjust the salt to your taste.
Serve topped with fresh herbs, toasted pepitas or coconut cream.

Vegan Creamy Green Vegetable Detox Soup

Servings 4 servings

Ingredients

2 tablespoons coconut oil
2 large sweet onions
1 tablespoon pressed garlic 6 small garlic cloves
2 teaspoons sea salt
1 cup vegetable broth or water
¼ teaspoon cayenne
1 teaspoon smoked paprika
½ teaspoon ground pepper
1 cup chopped broccoli
3 cups cauliflower
1 tablespoon apple cider vinegar
5 cups spinach 5 large handfuls of spinach
1 can organic full fat coconut milk
zest of 1 lemon
2 tablespoons fresh lemon juice

Instructions

Using a medium sauce pan over medium heat, add the coconut oil and sautée onions for 4 minutes or until translucent.Add garlic, cayenne, smoked paprika, pepper, sea salt to taste. Cook for another 2-3 minutes, stirring well.
Add chopped broccoli, cauliflower, and apple cider vinegar and stir to combine.Cook for 5 minutes so that the flavors mix.Add the vegetable broth or water, and lemon zest.
Lower the heat to medium-low and let it simmer for another 6-7 minutes.Once cauliflower is cooked through, reduce heat to low and add coconut milk, lemon juice, spinach and stir well. Let it simmer for another 2-3 minutes.Turn off heat and blend using a immersion blender or transfer to a regular blend.
Add more water if you want it thinner. Adjust the salt to your taste.Serve topped with fresh herbs, toasted pepitas or coconut cream.