Green Detox Soup
This recipe makes 4 servings. You will use 3 servings total on this menu plan, so freeze one portion for after your Reboot, or save as an extra snack if needed.
2 tbsp. olive oil
2 cloves garlic
1 small head of broccoli
6 kale leaves
2 celery stalks
1 quart/1 liter of vegetable stock**
handful of parsley
sea salt and pepper
1.) Wash and chop all veggies.
2.) Lightly heat the oil on low heat. Add leeks and garlic and slowly cook.
3.) Add the vegetable stock and vegetables (zucchini, kale, broccoli, celery), and slowly bring to a boil and cook until the zucchini is soft.
4.) The less you cook the vegetables, the better. Add salt and pepper to taste.
5.) Use a stick/immersion blender, or transfer to a blender, and process the soup. Blend to desired consistency, from smooth to chunky.
Add the parsley and serve.
**You can make your own veggie broth using leftover pulp from your juicer.