Date: 12 Apr 2015 Author: Jacqui Categories: Food, Starters & Soups 0


This is my version of Detox Green Soup! Whichever vegetable was green in the house, I threw in my soup … added a touch of ginger and then whizzed everything up! If you have access to fresh spinach and fresh peas, use them, of course – but the frozen ones will work too, apart from being handy.


  • Olive Oil
  • 1 onion, diced
  • 1 garlic, minced
  • 1 tsp ginger, minced
  • Salt & pepper
  • Chilli Flakes (optional)
  • 3 large sprigs coriander
  • 1 large potato, peeled and diced
  • 1 celery stick, diced
  • 1 cup of frozen peas
  • 2 blocks of frozen spinach, thawed
  • 1 small head of lettuce
  • Fresh chopped parsley
  • 4 1/2 cups chicken or vegetable stock
  • Cream to swirl


Heat some olive oil in a pot over medium-low heat and sauté the onion, celery, ginger and garlic until the onion is soft and translucent.

Add the coriander, potato, stock and seasonings and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the potato is tender, around 20 minutes.

Add the spinach, lettuce and peas and cook for another 6 or 7 minutes. Add some chopped fresh parsley. Season with salt, pepper and chili if using.  Puree the soup with a stick blender or food processor in batches. Then pass it through a food mill for a finer texture.  If too thick, add a little stock. Check for seasonings and serve with a swirl of cream.

Serves 4

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