Broccoli & Kale detox soup

This soup is extremely detoxifying and as green as it gets!

If you thought that we’re trying to avoid detoxing in this kitchen, you’ve been mistaken! But there’s a right time for everything. We just need to do it gradually and smoothly. There’s no button that you can press and automatically change your habits. Personally, every time I dived into it without giving it a second thought, I failed miserably!

The truth is that lately, wherever I am and whatever I do, I constantly hear and see this word; detox. Everything is green, healthy, light, detoxifying, vegan.. I’ve started feeling a bit guilty for still being in a quite Christmassy mood! I, too, want to choose the right path and make wise choices! I know I would, eventually, but I guess I needed some extra time.. It seems that hearty food and the recent drop in temperature make me crave for comfort and warmth and I just can’t resist.

All jokes aside, we truly need a bit of detox after the holiday season and the never-ending festive dinners we all attended. Our bodies need balance and desperately ask for a long-awaited cleansing. Oh, how wise fasting is! Don’t get me wrong, it might look like I’m whining but it’s only until I get started. I love taking mini breaks from my routine and especially from binge eating. Detox periods make me feel energized and motivated to start my days with healthy breakfasts and smoothies, quit cakes and cookies and replace them with energy bars and teas, start exercising and walking more and follow a much healthier diet that obviously includes a plethora of fruits and vegetables!


My cookbooks are filled with plenty of detox recipes. Some of them are tried and tested, so I know that besides being healthy and nutritious, they’re delicious as well. Taste is extremely important, otherwise the detox period won’t last long. Soups are obviously at the top of the list with detoxifying and wholesome foods. They offer many nutritional benefits and can warm you up on cold winter days.

It was crystal-clear that this week would start off with a healthy soup. I found myself between many light and interesting options but I wanted to go for something a bit more “hardcore”, something detoxifying and nourishing. And you know what they say; he who seeks, finds. As for me, whenever I find something I really like, I won’t hesitate to say it. Today’s recipe isn’t mine. I’m borrowing it from a blog that I follow and admire, “The awesome green” (theawesomegreen) where Ana, certified nutritionist, makes wonderful, green, healthy recipes with the purest ingredients. On her blog, you can find a variety of nutritious and detoxifying soups but I chose this one in particular because I happen to have all the necessary ingredients, all fresh from our veggie garden.

This soup is extremely detoxifying and as green as it gets! It’s a gift to our bodies, especially after the daily binge eating of the holiday season. A super beneficial green break. Don’t be scared though, it’s not only healthy and nutritious but truly delicious too.

Things are simple. Fresh broccoli florets, kale (or spinach if you prefer) and a mix of rich in antioxidants and anti-inflammatory properties seeds and nuts that truly add to the nutritional value of our soup. The end result is just delicious.

Another smart thing that Ana does (and I’ll definitely follow her example) is that she makes a mix of seeds and nuts along with some of the healthiest spices and stores it in a jar, ready to decorate a soup or a salad anytime she wants to. Easy and smart, so why not do it yourselves?



2 cups broccoli florets

2 celery stalks finely diced

1 onion finely diced

2 garlic cloves crushed

1 cup greens kale and/or spinach

1 carrot peeled and finely chopped

2 cups filtered water or low sodium vegetable broth

½ tsp sea salt

½ lemon juice only

1 tsp coconut oil

1 tbsp chia seeds

Toasted mixed seeds and nuts

1 tsp coconut milk, to garnish


1. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.

2. Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.

3. Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.

4. Top with toasted seeds and serve warm.