Green Spring Detox Soup

Craving a dinner option that’s both fast and nourishing? The Green Spring Detox Soup is ideal for those busy evenings when time is short. It combines the freshness of peas and zucchini with the richness of tahini and the warmth of cumin and turmeric. Ready in just a few simple steps, it’s my go-to meal for a quick yet wholesome dinner. It is also perfect for a gentle Spring Detox.

Recipe for the Green Spring Detox Soup

INGREDIENTS (for 2 portions)
  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 zucchini, diced
  • 1 cup fresh or frozen peas Water, as needed for blending 2 tablespoons tahini
  • 1⁄2 teaspoon pepper
  • 1⁄2 – 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric

  • Optional: Extra virgin olive oil for drizzling and hemp seeds for topping

  1. Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until they are soft and golden, about 3-5 minutes. Once done, remove the onion and garlic from the pan and set aside.
  2. In the same pan, add the diced zucchini and peas. Cook for about 5-7 minutes, or until the vegetables are tender but still vibrant. You may need to add a tiny bit of water to prevent sticking and to help steam the vegetables.
  3. Transfer the sautéed zucchini and peas to a blender. Add the cooked onion and garlic back into the blender and add water until the veggies are covered (you can always add more water later if it gets too thick). Add the tahini, salt, pepper, ground cumin, and turmeric to the blender as well.
  4. Blend all the ingredients until smooth. Depending on the power of your blender, you might need to stop and stir the mixture a few times to ensure everything is well combined. Adjust the amount of water as needed to reach your preferred soup consistency.
  5. Taste the soup and adjust the seasonings as necessary. If it’s too thick, you can add a little more water.
  6. Pour the soup into bowls. If desired, you can garnish with fresh herbs like mint or parsley. A drizzle of olive oil on top can also add a nice finishing touch.

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