Pescatarian Green Detox Soup with Kale & Turmeric
Total time40 min
Prep time15 min
Cook time25 min
4.8(27)
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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
- 2 medium zucchini, roughly chopped
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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