Hybrid Detox Soup

I call it hybrid because it’s a total spin on Gwen Paltrow’s GOOP detox soup recipe and a soup that we had in Whistler, Canada earlier this year. We found this tremendously healthy, little cafe and I brought home with me both this soup recipe and an incredible salad recipe: GO HERE. You’re welcome!

This soup is so damn good (and good for you) I made it two days in a row AND The Mister Project loved it! There is so much flavor to this soup that you’ll definitely want to double the batch because you’re going to be going up for seconds. Also, there are so many ways you can spice this up, add other leafy greens and garnish this dish…it’s kind of brilliant. I kept true to GOOP’s recipe then added two of my favorite components from Whistler’s recipe. Ginger and a potato. You’ll see. The first night I topped it with well done, semi-burnt and crispy sweet potato cubes. Unreal. The following day I threw in some avocado. Both days I squirted lemon all over it, which was the most pleasant surprise of yumminess. Did I happen to mention how easy this recipe is? It’s basically fail proof. Let’s cut to the chase and get to my Hybrid Detox Soup.

Ingredients:

3 tablespoons of olive oil (I suppose you can try coconut oil too.)

1 clove of garlic, thinly sliced (or if you’re obsessed with garlic, add one more clove)

1/2 yellow onion, diced

1/2 inch of peeled ginger (more if you want an extra zest!)

1 head of broccoli, cut into florets

2 1/2 cups of vegetable broth or water (I went with a combo of half water/half broth.)

1 potato, peeled/cut into big cubes

3/4 cup of arugula (add more to taste.)

1 lemon (to squirt all over your soup once it’s in the bowl. OMG. So good!)

salt and pepper to taste

Instructions:

In a medium size pot, boil water, add potato. Lower heat and cook until potato is tender and a fork can go thru it.

In another saucepan, heat oil of your choice. Add garlic, onion, and ginger, saute for a minute or until yummy smelling occurs. Add the broccoli and cook for about four minutes or until they are a nice, bright green. Once that is done, add in your water or veggie broth, let boil, then turn the heat lower and let broccoli cook until tender. About eight minutes.

Pour soup into the blender, add potato and blend away. Once the soup is pureed, add the arugula, salt, and pepper to taste and blend until smooth. BE CAREFUL! Remember, it’s very hot.

Get that lemon and squirt it all over your soup and ENJOY!!! Mmmmmm, so good!