Paleo Detox Green Soup
Paleo Detox Green Soup – a Whole30, Keto, AIP, and even Vegan friendly recipe !
This Paleo Detox Green Soup was invented because I had vegetable scraps in the fridge and was craving a green, almost smoothie-like recipe.
The dry-heat-plus-rich-food of the winter have made me crave something light and refreshing and to keep my body and skin hydrated.
This Paleo Detox Green Soup couldn’t be simpler to put together. The cooking steps are quite similar to my Paleo Cauliflower Cream Chowder.
Good for Winter and Summer – Paleo Detox Green Soup
I’ve made this soup with chicken and vegetable stock. In my opinion, I feel vegetable stock makes the tastiest Paleo Detox Green Soup.
You can serve it warm or slightly chilled to allow your taste buds to experience the clean and refreshing flavor.
The color turns vibrant green when you blend the baby spinach and flat parsley together. It’s an awesome way to incorporate more vegetables into your diet.
The Detox Green Soup that Soothes Your Stomach, Rich in Vitamins and Antioxidants
When my husband, Nate, and I were sick a few weeks ago, this Paleo Detox Green Soup was the only food we could put into our stomachs without upsetting them further.
According to medical news today, “spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline”.
It’s best to buy organic spinach whenever possible and wash it well before using it. When purchasing spinach, look for vibrant, deep green leaves and avoid any leaves that look wilted or which have brown spots.
Parsley “strengthens the Immune System: The vitamins, minerals, and antioxidants found in parsley are helpful for strengthening immunity. Vitamins such as vitamin C, vitamin A, vitamin K, folate, and niacin each act on different aspects of the immune system”, according to Organicfacts.net.
Another way to make the Paleo Detox Green Soup more hearty is to add avocado slices and coconut milk/cream. It will add good fat to your diet and it tastes lovely both warm and chilled.
So next time if you know someone who’s not feeling well or if you just want some leafy green vitamin boost, my Paleo Detox Green Soup recipe will come in handy !
If you have tried any of my recipes, please leave a comment and rate the recipe in the end of the article so others can learn from you as well ! Thanks in advance !
Paleo Detox Green Soup
- 2 1/2 Large Handful baby spinach, washed clean and pat dry
- 1 cup Italian flat parsley, chopped
- 2 cups cauliflower florets
- Half of one whole yellow onion, medium size diced
- 1/2 tsp fresh grated ginger
- 2 cups Vegetable stock
- 1 tbsp coconut cream
- Salt and pepper to taste
- 1 tbsp Cooking fat of your choice, saute vegetables
- Olive oil
- Heat 1 tbsp cooking fat of your choice in a medium to large size soup pot, when hot, lower the heat to medium, add diced yellow onion. Season with a small pinch of salt. Saute until fragrant.
- Add diced cauliflower florets. Add another small pinch of salt. Keep sauteing until the florets turn softer.
- Add vegetable stock. Cover the soup pot with a lid and bring it to boil.
- Once the vegetables turn very soft, add baby spinach, flat parsley, grated ginger, and coconut cream. Stir the soup pot for a few additional seconds until the spinach and parsley turn slightly wilted. Turn off the heat.
- Blend the soup with an immersion blender or a regular stand blender until creamy and smooth.
- Drizzle with olive oil, coconut cream, and top with micro-greens (optional).
- Drizzle with lemon infused olive oil before serving for extra flavor boost !
- Add some good fat with avocado and coconut cream.
- The soup tastes even better in room or slightly chilled temperature, making it perfect to combat the dry heat in the winter or hot summer day weather.
- You can freeze the soup and defrost it in the fridge for a quick and refreshing meal.
DELISH. So simple, so healthy, so refreshing! I made 4x as much and next time I need to make much more and freeze! Definitely good with a slice of lemon/lime squeezed on top. I did not add coconut cream – still good without it. I used kale instead of spinach (just cooked the kale a little longer). I doubled the ginger….next time will add even more. This is a keeper. THANK YOU CHIHYU!
I make this soup regularly now! It’s become a go-to for our family because it tastes amazing and is friendly to many preferred diets. It’s so straightforward and I seriously can’t believe how yummy it is. I’ve shared this recipe with my friends and everyone loves it. My mother in law actually enjoys it cold too!
That’s so awesome. Thank you, Haylea !
I just made this soup and it was AMAZING ? Thank you so much for posting this. It will be a regular rotation in our house for sure!
So happy to hear that. Thank you, Nani !
Is coconut cream the sweetened kind for making drinks, like Coco Lopez? Not coconut milk, right? Just want to make sure, since what I’m thinking about has sugar in it. THANK YOU!
Hi Lynne, mine is from native forest coconut milk cream and it has no added sugar (so unsweetened). I also use full fat coconut milk from a can (also unsweetened at WholeFoods) and use only the cream part for this soup. Hope that helps !
I really enjoyed this soup! My family all said it was ok but it tasted too healthy but I really have been craving something that wasn’t sugar. After having just had teeth pulled it’s really hard to find something I can eat that isn’t just carbs or sugars.
Thank you Jamie. It’s very clean veggie green soup so I can see why it feels too healthy :)) I’ll take that as a compliment !
It’s pretty rare when I leave comments, but this soup was so good, I had to. I was looking for a way to use up a bunch of spinach because I am sick of sautéed and steamed spinach, so I was looking for a soup recipe. This was so good I ate the entire pot in one day.
I tweaked it a little bit by adding double the amount of coconut cream and ginger. Also, I didn’t have lemon infused olive oil so I just squeezed a lemon wedge over my bowl and added some salt and pepper. I think the lemon flavor makes the soup – it brings the depth of the different greens and masks the cauliflower almost entirely.
Thanks for the recipe! Will definitely make it again!
This is delicate green springtime in a bowl! Nom.