Mold Detox Friendly Pumpkin Seed Green Soup with Lemon & Parsley
This vibrant, velvety green soup is exactly the kind of bowl that feels like a reset — deeply nourishing, bright with lemon, and packed with clean vegetables that actually taste incredible together. Zucchini, broccoli, and baby spinach are simmered until tender and then blended completely smooth, giving you a rich, silky texture without any cream or dairy. A drizzle of fresh parsley blended with lemon juice and olive oil swirled over the top adds a punchy herbal finish that makes every spoonful feel intentional. Supporting a mold detox protocol often means cutting out fermented foods, aged ingredients, and anything processed — and this recipe leans entirely on whole, fresh produce and simple pantry staples, so there's nothing to second-guess. The toasted pumpkin seeds scattered on top add a satisfying crunch along with a dose of zinc and magnesium, both nutrients that matter when your body is doing some heavy lifting. It makes four generous servings, so you can meal-prep a batch and have clean, ready-to-go lunches or dinners for the week. Squeeze an extra lemon wedge over the bowl right before eating and you'll wonder why you ever reached for anything else.
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini (about 1 lb total), roughly chopped
- 2 cups broccoli florets
- 3 cups baby spinach, loosely packed
- 4 cups low-sodium chicken broth
- ½ tsp ground cumin
- ½ tsp sea salt, plus more to taste
- 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.
For the toasted pumpkin seeds
- ½ cup raw pumpkin seeds (pepitas)
- 1 tsp olive oil
- 1 pinch sea salt
For the lemon parsley swirl
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 small clove garlic, minced
- 1 pinch sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.
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