Mold Detox Friendly Green Detox Soup with Kale & Turmeric
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 medium zucchini, roughly chopped
- 4 cups low-sodium chicken broth
- 4 cups curly kale, stems removed and leaves roughly torn
- 2 cups baby spinach
- 2 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- ¼ cup raw pumpkin seeds (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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