Spring Green Detox Soup with Fresh Herbs and Lemon
A light and vibrant soup bursting with tender spring vegetables, leafy greens, and fresh herbs that celebrates the best of the season. This nourishing bowl is naturally cleansing and perfect for those looking to embrace lighter, wholesome eating.
Ingredients
- 1 tablespoon olive oil
- 1 medium leek, white and light green parts, thinly sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 150g asparagus, trimmed and cut into 2cm pieces
- 1.2 litres vegetable stock
- 150g frozen peas
- 100g fresh spinach
- 50g kale, stems removed and roughly chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
- Lemon zest for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the sliced leek and celery, sautéing for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring continuously.
Add the diced zucchini and asparagus pieces to the pot, stirring to combine with the aromatics.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are tender.
Add the frozen peas, spinach, and kale. Cook for 3-4 minutes until the greens are wilted but still vibrant green.
Remove from heat and stir in the fresh lemon juice, parsley, and dill.
Season with salt and black pepper to taste.
Ladle into bowls and garnish with fresh lemon zest before serving.
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