This is a delicious green immune-boosting soup recipe that is detoxifying and full of flavour. This is the perfect green soup recipe even if you don’t like green vegetables. Guaranteed.
Easy green immune-boosting soup recipe
Eat your greens our mothers used to say when we were kids in order to grow strong, healthy and happy. And guess what they were absolutely right as they are packed with carotenoids, folate, chlorophyll and fibre which are so good for us in order to stay younger, keep our vision healthier, lower bad cholesterol, minimise our risk of heart disease and moreover prevent the growth of cancer cells and protect cells from DNA damage. To make this green immune-boosting soup is easy. It’s made in three easy steps. Sauté, simmer and blend – that’s it – the soup is done. You can also make big batches of this gorgeous green soup and freeze for those days you need a quick dinner or a cleanse or a nutrient boost. Or you can take it to work the next day.
An alkaline green detox soup
Vegetables such as spinach, avocado and broccoli are alkaline and excellent sources of vitamins, minerals, iron, and calcium – not to mention antioxidants that battle and remove free radicals from our bodies. This soup is absolutely delicious. It’s green, it’s anti-inflammatory, it’s hearty, it’s bold and full of flavour, and it’s so easy to make.
The health benefits of spinach, celery, avocado and broccoli soup
As mentioned previously, the vegetables in our green immune-boosting soup recipe are alkaline and full of antioxidants. Antioxidants are very important for our anti-cancer diet and general wellness. But what antioxidants do these vegetables have? Let’s dig a bit more.
The health benefits of spinach are many and you might already know them. Spinach comes originally from the Middle East and Asia and for years it has been known as one of the most powerful anti-inflammatories and antioxidant plants in the world. Spinach is rich in vitamin K, vitamin A, vitamin C, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium. It has also a great source of dietary fibre, phosphorus, vitamin B1, zinc, protein and choline. And, all these phytonutrients, antioxidants, minerals and vitamins mentioned above give us the ability to help fight and prevent cancer.
Research suggest that anti-inflammatory phytonutrients like flavonoids, carotenoids and beta-carotene could reduce the risk of breast, colon, ovarian, prostate and pancreatic cancers. It’s good to know that spinach contains oxalic acid, which could interfere with your calcium absorption. So if you boil spinach you will be able to reduce the oxalic acid content and increase iron availability.
Celery contains mainly water. Saying that celery contains an incredible amount of vitamins and minerals our bodies need. Celery is rich in vitamin C and K, folate and potassium. It also contains flavonoids which are crucial for the anti-cancer diet. These are important phytonutrients with antioxidant properties that may reduce inflammation and even help prevent and fight cancer.
Avocados contain a number of important minerals such as iron, copper and potassium. They also are a good source of the B vitamin and folate. Avocados are also an excellent source of monounsaturated fat and vitamin E. They are high in calories due to the high-fat content. Saying that this fat content is healthy and good for us. Research has shown that monounsaturated fat helps to protect against heart disease and lowers blood pressure.
Now broccoli is one of the best anti-cancer foods we can eat. Broccoli is very rich in vitamin C and contains a good source of beta-carotene. Other vitamins and minerals in broccoli include: B1, B2, B3, B6, iron, magnesium, potassium and zinc. More importantly, a crucial anti-cancer compound called sulforaphane found in broccoli has been shown to kill cancer stem cells and help our bodies to reduce oxidative stress and strengthen our natural immune system.
Take the green soup to work or eat it on the go
Other green soups on the blog
Cucumber soup recipe (raw + vegan)
Have you made this nourishing soup recipe?
- 1 whole head of celery, diced
- 1 whole broccoli, roughly chopped
- 125g (2 cups, tightly packed) of fresh spinach
- Half a leek, chopped
- 1 de-stoned and peeled avocado
- 1 diced shallot
- 2 crushed cloves of garlic
- A handful of fresh herbs – we’ve used dill, sage and thyme
- 500ml (2 cups) of hot water with 2 vegetable stock cubes
- A glug of olive oil
- Salt and pepper to season
- Garnish – pumpkin seeds, chilli oil (optional)
In a large pan add the olive oil, shallots and garlic and sauté until starting to colour. Add the celery, broccoli and leek and the stock and simmer on a low heat with lid on for 10 minutes.
In this time the flavours will really only start to infuse but not cook through as to keep in as much of the nutrients as possible. Take off the heat to cool before putting in a blender. When ready to blitz smooth, add the avocado, spinach and herbs and blend to create your vibrant green healthy soup.
Re-heat in a pan before serving and scatter with your choice of garnish. We’ve used pumpkin seeds and chilli oil. Alternatively use coconut cream or croûtons.