Skip to main content

Karina's Detox Green Soup Recipe with Ginger

Detox green soup recipe with broccoli and spinach and ginger

Detox Soup- Shhhh Don't Tell.

I'm not perfect. Goddess knows. Especially during the long pale days of Winter. And even early Spring. When I am a slug. Motivation is tricky to summon. I loll on the couch with my iPad and expend as few calories as possible, doing nothing more than watching House Hunters International. I scoop guacamole with homemade pecan crackers and conjure recipes for detox green soup as I follow tall young Cincinnatians ducking into tiny Italian kitchens the size of my corner sofa, daunted by the lack of plumbing but in love with the sun baked view of a tangled vineyard through open shutters. I mute the unintentionally absurd commercial for Cialis, trying to imagine why any woman over the age of fifty would even want to deal with 24-hour tumescence before I realize I have eaten a giant avocado.

All by myself.

I don't beat myself up. I know the bottom line. I didn't just fall off the turnip truck. I am not naive. Perfection is unattainable. No matter what the ad men tell you. And it's not perfection I seek. Though, in full transparency, I used to nurture an inclination toward seeking perfection in my long ago first marriage, but the wrecking ball named irony hit too hard to ignore. Turns out my first husband preferred someone decidedly not perfect. Someone sporting iridescent teal eye shadow and fond of dancing drunk with married men at Chamber of Commerce Christmas parties. That taught me a thing or two. Or three.

The thing about perfection is that no one cares. And neither does your soul. In fact, your soul loves to throw a monkey headlong into your perfect plan. 


You know the monkey I'm talking about. The monkey who misses deadlines and loses car keys and eats an entire bowl of guacamole in one sitting (or laying down, as the case may be). So much for resolutions and diet strategies. Monkey WIN!

But just in case you're serious about cleansing those fat little liver cells and whittling away your holiday pie roll, I did make a detox soup. And yes, it was green. And cruciferously abundant in vegan veggie wonderfulness.

It made us feel happy.

And well fed.

Quite virtuous.

But not perfect.

Because perfection, Darling, is not only unattainable, it's boring.

Just ask any monkey.







Green soup recipe that is vegan and gluten free with spinach broccoli and ginger


Detox Green Soup Recipe with Broccoli, Spinach and Ginger

By Karina Allrich

This easy detox soup can be thin or thick, depending upon the amount of water you add. It cooks up fast. We served ours with a modest scoop of hot cooked jasmine rice in the middle. Super good.

Ingredients:

2 teaspoons olive oil or coconut oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice


Instructions:

Using a large soup pot, heat the oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to puree the soup.

Taste test. Does it need brightening? Add a squeeze of citrus.

Options:

To make this a creamy (and still non-dairy) soup add a good dash of light coconut milk.

And if you're not averse to grains, serve with a spoonful of hot cooked rice in the center of the bowl- so fabulous.

Serves 4.



TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg