You know what’s worse than breaking down and binging on too much sugar? The few days or weeks afterwards when you’re stuck in a cycle of dependence and disgust with sweets. Perhaps you have no idea what I’m talking about. Or perhaps you feel like I can read your mind. But either way, this green detox soup is my go-to favorite when I’m in need of something both nurturing and cleansing.
Green detox soup is the perfect antidote to a celebratory weekend or a string of over-indulgent choices. Though delicious at any time of the day, this soup surprisingly makes a great breakfast food. Try it topped with grilled salmon or a small spoonful of leftover quinoa or rice for a more substantial meal.
Green detox soup ingredients (per person)
- 1/4 onion, chopped
- 1/4 cup peas (frozen are fine)
- 1 cup of homemade chicken or fish stock (optional) or use filtered water (where to find a quality water filter)
- 1-2 large handfuls of dark leafy green, washed and chopped (I prefer black kale, but collards, dandelion, chard or other kales are fine too)
- 1 small handful of dried seaweed (wakame works best) – where to find dried wakame
- 1 tablespoon unpasteurized miso
- Juice of 1/4 lemon
- 1 tablespoon tahini paste (optional) – where to find tahini paste
- Unpasteurized soy sauce to taste (optional) – where to find unpasteurized soy sauce
Green detox soup steps
- Place onions and peas in a medium saucepan, cover with stock or filtered water, and bring to a boil.
- Add the dark leafy greens and dried seaweed. Steam/blanch briefly until greens are emerald in color.
- Use an immersion blender or countertop blender (or counter top blender) to puree the contents of the pot (including liquid), plus miso and lemon juice until smooth.
- Spoon into bowl(s), top with optional tahini and soy sauce – serve immediately.