This Is The Perfect Green Detox Soup For Spring

Written by Monica Yates

This soup is filled with the best veggies spring has to offer—oh, and it's deeply detoxifying. If you aren't a fan of fennel, you will be after trying this soup. Its taste comes through very subtly and boosts the flavors of every other ingredient. It's like a fresh spring field, in a bowl.


  • 1 leek
  • 4 garlic cloves
  • 1 tablespoon coconut oil
  • 1 medium head of fennel, chopped
  • 1 pound cauliflower, cut into florets
  • ½ pound kale, torn
  • 2 zucchini chopped
  • 1 head broccoli
  • 1 tablespoon fresh lemon thyme
  • 1 cup bone broth
  • 1 lemon, zest removed
  • Salt and pepper to taste


  • Coconut milk
  • Coconut flakes
  • Sunflower seeds


  1. Combine the oil, leek, garlic, and fennel in a large saucepan, and cook until softened.
  2. Add the cauliflower, zucchini, broccoli, and thyme, salt, and pepper, and cook for another 5 to 10 minutes or until softened slightly.
  3. Add the broth and bring to a boil. Then reduce the heat to medium and let cook for 20 minutes or until the cauliflower is very tender.
  4. Add the kale and continue to cook for another 5 minutes or until kale has softened.
  5. Remove from heat and add lemon rind. Using a handheld stick blender, blend until smooth.
  6. Heat the oven to 350°F and lay a handful of coconut flakes on a baking tray. Bake for 2 to 5 minutes or until starting to brown. Remove.
  7. To serve, place soup in a bowl and cover with toasted coconut flakes, sunflower seeds, and a heavy dollop of full-fat coconut milk.

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