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Green Detox Soup (Paleo)

Mary Vance, NC
A vibrant and delicious combo of greens, veggies, herbs, spices, and sweet potato
Prep Time 10 mins
Cook Time 30 mins


  • 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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