Detox Spinach Soup

Once in a while, my body needs a reset. Starting fresh after a fudgy brownies hangover or a tres leches party. This detox spinach soup always keeps me on track, especially in the holidays.

 

 


This soup is one of my favorites detox recipes. It’s packed with vitamins and antioxidants. Lately, I’ve become a spinach-junkie. I even put a few leaves into my morning smoothies. This started as a way of keeping diabetes away from my life — diabetes runs in my family — and spinaches have a low glycemic index that helps to regulate sugar in the system.  So yeah, Popeye was right, spinach is good for you!

But this soup is way far from boring and watery. It has a garlic and onion base. Some sweetness from the carrot — also good for your body, especially your sight. A pinch of black pepper at the end of the preparation and voila! A detox soup in a few minutes that will make you feel great for sure.

 

 

Also, you can store this soup up to 5 days in the fridge without any problem. This spinach soup is perfect to take to the work and reheat in the microwave.

A less healthy variation is to add ¼ cup of heavy cream to the soup and you will have a richer result. But of course, I couldn’t consider that a detox soup. This is the way my mom used to make her classical spinach soup.

 

Detox Spinach Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This soup is one of my favorites detox recipes. It’s packed with vitamins and antioxidants.
Course: Soup
Servings: 4 people
Ingredients
  • 100 gr spinach
  • 1 big carrot cut into small pieces
  • ½ pepper cut into dices
  • 1 onion cut into dices
  • 2 garlic minced
  • ¼ cup leek chopped
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tbsp olive oil
  • Salt
  • Black pepper
Instructions
  1. Heat a big soup pot over medium heat. Toss the olive oil, the onion, and the garlic and cook until the onion is semi-transparent.
  2. Toss the carrot, the pepper, the spinach and the leek. Cook until the spinach loses a lot of water and reduces in size.
  3. Pour the vegetable broth and the water. Simmer for 15 minutes until the carrot is soft.
  4. Blend the soup and add salt and black pepper to taste.