Green Detox Soup

makes 2 servings


1 Tbsp. olive or avocado oil

2 celery stalks, chopped

1 bunch of asparagus, roughly chopped

1 leek, white and light green parts, chopped

2 cloves garlic, minced

1 cup fresh spinach

1 bunch lacinato kale, stems removed and roughly chopped

2 cups low-sodium vegetable broth

Salt and pepper to taste


1. Add oil to a stock pot or dutch oven over medium heat.

2. Add celery, asparagus, and leek. Season with salt and pepper and sauté until veggies start to become tender.

3. Add garlic, spinach, and kale. Sauté for a few more minutes.

4. Add vegetable broth and bring to a simmer.

5. Once vegetables are tender, pour soup mixture into a high-speed blender. Blend until smooth.

6. Season with salt and pepper and enjoy!