Detoxifying Kale Soup
Detoxifying Kale Soup- a cleansing soup packed full of detoxifying kale and fresh lemon juice. Creamy, satisfying and super easy to make! (vegan + gluten-free)
I feel like the alternative title for this recipe should be Shrek Soup.
Let’s be real, it’s not the most attractive. No matter how hard I try to make it look pretty, it’s bright green and just…not pretty. But I promise this is one of those recipes that tastes way better than it looks! You just have to see beyond the exterior and appreciate what’s on the inside.
I’ve actually posted this recipe years ago and decided to give it a facelift because it’s one that I make so often. I’m aware it’s not one that’s going to go viral any time soon (or ever) but if you’re like me and try to eat as much greens as possible then I think you’ll enjoy it. Because it packs in two whole bundles of kale so each bite is loaded with healthy green goodness.
Detoxifying Kale Soup Ingredients
- Oil- We start with a few tablespoons of oil to sauté the vegetables. I like to use avocado oil for its neutral flavor and high heat but feel free to use your preferred choice of oil. You could also use broth in place of oil to make the soup oil-free. If you do this I recommend adding a source of fat or eating a salad with avocado on the side to help your body absorb all of the yummy nutrients in the soup.
- Onion and Garlic- These two make up the base of the soup adding just enough savory flavor while keeping things simple. If you want to up the veggies, adding celery and carrot would also be delicious, however carrot would probably turn the soup brown, making it even less attractive.
- Kale- Lacinato (or dinosaur) kale is my favorite because I find that the flavor is more pronounced and it’s just…delicious. That said, regular curly kale works just as well. You don’t have to worry about removing the stem when you prep it because it’s all going to get blended at the end.
- Cauliflower- Using an entire head of cauliflower gives this soup a creamy texture while also adding a host of healthy antioxidants, vitamins and minerals.
- Yukon Gold Potato- The starches from the potato up the creaminess even more and the added fiber helps fill you up.
- Vegetable Broth– My go-to is Better Than Bouillon because it adds the most flavor.
- Lemon Juice- A squeeze of fresh lemon juice add a hint of acidity that brings everything together. The vitamin C also helps you absorb the iron so don’t skip it!
How to Make Detoxifying Kale Soup
- Sauté the vegetables for about 8 minutes. Pour in the vegetable broth and cook until the cauliflower and potatoes are tender.
- Transfer to a blender, squeeze in lemon juice and blend until smooth. You can also blend everything in the pot using an immersion blender, if you desired.
- Taste test and add salt as needed, serve warm and enjoy!
We find this to be plenty flavorful on it’s own but you could always add a sprinkle of cashew parmesan or fresh herbs if you want to jazz things up.
Served with a side salad and some sourdough, it makes for a healthy and cozy meal that’s perfect for the New Year. I know bread doesn’t really go with whole “detox” theme but all of the fiber in the soup is sure to keep that sourdough moving right along. ;)
Looking for more kale recipes?
- Winter Kale Salad with Lemon Dijon Dressing
- Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo
- Roasted Sweet Potato, Kale and Farro Salad
- Shredded Brussels Sprout and Kale Salad
Detoxifying Kale Soup
- 2 tablespoons oil, I like avocado oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups cauliflower florets, approximately 2lb head of cauliflower
- 1 medium yukon gold potato, diced
- 5 cups chopped kale, about 2 large bunches
- 3 cups vegetable broth
- juice of 1 lemon
- salt & pepper, to taste
- In a large pot, warm the oil over medium-low heat. Add the onion, sprinkle with salt & pepper and cook for about 3 minutes, until translucent.
- To the pot, add the cauliflower, garlic, kale and potato, stir together and cook for 5 more minutes.
- Pour the vegetable broth into the pot then bring to a boil. Reduce to a simmer and cook for about 25 minutes, until the cauliflower and potato and tender.
- Transfer everything to a blender, squeeze in the lemon juice and blend until smooth. Taste test and add salt, if desired. Divide the soup into separate bowls and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.