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It’s January, and for many of us that means detoxing, cleansing, or just plain consuming lighter and liver-friendly foods to reset after holiday indulgences. I have been craving a delicious and vibrant green soup this week, AND I needed to rid the fridge of various bunches and half bunches of leftover veggies. So the stars aligned, and I created this recipe with what I had on hand. Enter the green detox soup you can probably make with whatever is in your fridge.

Green soups and detox soups are probably a dime a dozen, but they’re mostly green things only. I threw sweet potato in this recipe because I had two half sweet potatoes lying around that needed to be used, and it gives the soup a heartier and creamier texture while adding additional nutrients like fiber and beta-carotene. Win-win.

This recipe is really just a blueprint, so you can get creative and add as many veggie varieties as you like. You could even try adding avocado to make it creamy, but I haven’t tried that yet. Or you can just keep it super minimal and only use the alliums with sweet potato, broccoli, and spinach. I used my favorite spice blend (you can get it at Trader Joe’s or Costco) and it worked beautifully with this soup. But you could also do curry powder or any other herbs/spices that appeal to you.

Favorite spice blend available at Costco or Trader Joe’s (which is called 21 Seasoning Salute). Works perfectly in this soup and great for seasoning meats and roasted veggies.

I used bone broth as a base for this soup (you can order it here), but you could use vegetable broth to make it vegan, or you can use boxed chicken stock or broth.

Veggies you could use in green detox soup

  • swiss chard
  • parsley
  • dandelion greens
  • beet greens
  • avocado
  • arugula (the peppery flavor would work well here)
  • mushrooms
  • cauliflower
  • butternut squash
  • yukon golds, but sweet potato is more nutrient bang for your buck

This green detox soup is so nutrient dense and delicious. Greens are great sources of antioxidants, iron, and minerals, and the hefty dose of garlic is great for immune and detox support. This soup is your liver’s best friend: Aside from the greens, the broccoli is also a superior sulfur-rich detoxifier, AND it helps rid the body of excess estrogens. This soup will give you energy, help get you regular if the holidays have you a bit plugged up, AND flood your body with nutrients to support detox, skin health, and fight inflammation. A true superfood recipe!

Vibrant green and packed with nourishing veggies.

I am a fierce lover of cilantro, but you could top with or add tarragon, fried sage, parsley, or even add basil if it’s summertime.

Green Detox Soup (Paleo)

Mary Vance (Certified Nutrition Consultant)
A vibrant and delicious combo of greens, veggies, herbs, spices, and sweet potato
Prep Time 10 minutes
Cook Time 30 minutes


  • Dutch oven


  • 1 tbsp olive oil
  • 1 leek sliced up to tough green stalk (could also sub ½ yellow onion)
  • 5 cloves garlic, diced more on less depending on your tolerance
  • 1 sweet potato peeled & sliced into chunks
  • 1 head broccoli sliced into florets
  • 1 bunch kale or spinach or both
  • 3-4 cups bone broth can sub veggie or chicken broth
  • 1 dash tamari
  • salt & pepper to taste
  • Other spice blends you like. I have added nutritional yeast, cayenne, curry, cilantro (not all at the same time)


  • First off, chop and prep all your veggies.
  • Heat olive oil in dutch oven over medium-high heat, and when it shimmers, add sliced leek. Let that soften for about 5 minutes. Add broth as necessary to prevent sticking. Add chopped garlic and cook an additional 5-10 minutes or so until slightly caramelized and softened.
  • Add 3-4 cups broth to your pot and toss in sweet potato chunks. Bring to a simmer and cook til sweet potato is fork-tender, about 15 minutes.
  • Add kale and broccoli (or just broccoli) to the pot and let that soften, about 3-5 additional minutes.
  • Add spinach and any other veggies to the mix and let it wilt.
  • Add a hearty pinch of sea salt, the tamari, and any dry spices you are using. Add more broth if you want a thinner soup. I like mine very thick. Give everything a good stir. Make sure all veggies are soft and ready to blend.
  • Remove from heat and let it cool a bit, then use the immersion blender to puree til very smooth. Or you can work in batches and do it in the blender.
  • Taste to correct seasonings. You'll probably need to add more salt and a touch of cayenne.
  • Top with fresh green herbs and a squeeze of lemon. Greek or coconut yogurt would be great on top too. I often add a dollop of fresh pesto if I have it which gives this a wonderful, bright flavor. Enjoy!
Keyword detox, soup, greens
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