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Green Detox Soup

Servings: 6
Author: Stephanie Morish


  • 2 tablespoons coconut oil
  • 1 medium white onion finely diced
  • 3 cloves garlic minced
  • 3 medium zucchini sliced
  • 2 cups green beans chopped
  • 5 cups frozen peas
  • 5 cups broccoli florets
  • 5 cups vegetable stock
  • 2 sprigs fresh thyme leaves removed from stem
  • 3 tablespoons minced fresh mint leaves
  • Salt + pepper to taste


  • Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sauté for about 8 minutes or until the onions have softened.
  • Add the zucchini, green beans, broccoli and peas to the pot and cook, stirring often, for 5 minutes. Pour in the vegetable stock and add the thyme leaves. Bring to a boil, then simmer for 30 minutes, or until the vegetables are tender.
  • Stir in the mint leaves and season to taste with salt and pepper. Use a stick blender to puree the soup until smooth or wait for the soup to cool a little, then transfer it to a blender and puree.