Registered dietitan Ashley Koff modified the popular green detox soup and added healthy add-ons like plant-based protein, healthy fats, and antioxidants for a soup you can enjoy multiple times a day without worrying about your waistline.
2 tsp extra virgin olive oil or coconut oil 2 cloves of garlic, chopped 2 tbsp diced onion 3 cups broccoli 1/2 lb spinach leaves 2 parsnips, peeled, cored, chopped 2 ribs of celery, trimmed, chopped 1 handful fresh parsley, roughly chopped fresh water, as needed sea salt, to taste ground pepper, to taste lemon or lime juice 2 tbsp plant-based protein per serving like cashews, lentils, hemp seeds, or almonds 1/2 cup frozen berries, chopped sweet potato chunks, or chopped carrots per serving
1. Fry the garlic and onions in a stockpot.
2. Add water and chopped ingredients to pot.
3. Boil until soft.
4. Pour into a blender to blend together or use an immersion blender in the pot.
5. Ladle soup into bowls and add 2 tablespoons of a plant-based protein, like cashews, lentils, hemp seeds, or almonds, and a half-cup of color, like frozen berries, chopped sweet potato chunks, or chopped carrots to each serving.
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