If you’re like me and try to eat as many green vegetables as possible then you’ll enjoy this Detoxifying Kale Soup Recipe. It’s super-easy to make and absolutely loaded with green goodness. And while it may not look that appetising, I find it’s best not to judge by appearances!
Cauliflower - gives this soup a creamy texture while also adding more detoxifying properties as a cruciferous vegetable.
Potato - starches from the potato increase the creaminess and the added fibre helps to fill you up.
Lemon juice - adds a hint of acidity and the vitamin c helps you to absorb the iron in the kale.
Cavolo nero - is a variety of kale but it has a lighter, sweeter flavour to regular kale. It’s my favourite, and just perfect if you want to include more anti-inflammatory, detoxifying and energising foods in your diet. It's also full of fibre and low in carbohydrates making kale great for detoxing the bowel and maintaining stable blood sugar.
Consuming dark leafy greens like kale, that are rich in chlorophyll (the green pigment) will help to increase the oxygen content of your blood and alkalize your body.
Studies have shown that chlorophyll helps in detoxifying heavy metals and other environmental pollutants from your body. These toxins can do much harm if they are allowed to accumulate in your cells and tissues.
Chlorophyll is also a potent antioxidant. The detox process produces free radicals so it’s very important that your body can either produce its own antioxidants which relies on a good supply of certain vitamins and minerals or that you have plenty in your diet.
Some green vegetables such as kale, come from plants known as crucifers. They contain several compounds that are inducers of Phase II detox enzymes which help you detox. Something that's super important these days as we are surrounded with toxins that get into the body one way or another.
Detoxifying Kale Soup Recipe
Prep time: 5 minutes Total time: 30 minutes
- 1 tablespoon avocado or olive oil
- 1 yellow onion
- 2 garlic cloves
- 1 small cauliflower (florets only)
- 1 medium white potato
- 2 large bunches of washed and chopped cavolo nero or curly kale (stalk included)
- 1 litre vegetable broth or stock
- Juice of 1 lemon
- Salt & pepper for seasoning
- Peel and chop the onion and potato, and crush the garlic. Wash the cauliflower and break into small florets.
- Warm the avocado oil or olive oil in a large non-stick deep pan to a moderate temperature and add the onion. Sprinkle with sea salt and pepper and cook until slightly soft.
- Add the garlic, cauliflower, potato and kale to your soup pan. Stir everything together and cook for 5 more minutes.
- Pour the vegetable stock into the pan and bring to a boil. Reduce to a simmer and cook for about 20 minutes until the cauliflower and potato are tender.
- Squeeze in the lemon juice and transfer everything to a blender, or use a stick blender and blend until smooth.
- Serve and enjoy. Any leftovers can be kept in the fridge in an airtight container for up to 3 days, or in the freezer for about 1 month.
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Hi, I'm an Integrative Nutrition Health Coach, Pain & Stress Management Therapist, and Certified Functional Medicine Practitioner.
I help people elevate their mind and body health by addressing diet, nutrition and lifestyle symptoms. Let's work together to optimize how you feel and function.
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