Detoxifying Green Veggie Soup

Reading Time: 2 minutes

This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


  • 1 lb asparagus, ends trimmed, cut into ½-inch pieces
  • 1 lb broccoli, cut into pieces
  • 1 stalk celery, chopped
  • 1 large leek, chopped
  • 3 garlic cloves, minced
  • 3 Tablespoons ghee/olive oil/avocado oil/butter/coconut oil
  • 32 oz chicken/vegetable broth
  • ¼ cup fresh chopped cilantro or parsley
  • ¼ cup full-fat coconut cream
  • Squeeze of fresh lemon juice
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon pink Himalayan/sea salt

Optional toppings:

Pumpkin seeds, sunflower seeds, sprouts, scallions, additional cilantro/parsley, etc.


  1. Heat oil in medium-sized pot over medium heat. Add in leek and saute for about 3-4 minutes, until translucent. Add in garlic, asparagus, broccoli, celery, cayenne pepper, and ¼ teaspoon of the salt and saute for about 5 minutes more.
  2. Add in broth, increase heat to bring to a boil, then reduce heat again and simmer for about 10 minutes, or until asparagus softens. Remove pot from heat and stir in the cilantro/parsley.
  3. Puree soup with either an immersion blender or in batches in an upright blender until smooth. Return to pot and stir in coconut cream, lemon juice, and remaining salt if desired.
  4. Spoon into bowls, top with desired toppings and enjoy!


Serves about 4. Per serving (based on olive oil):

Calories: 211
Total Fat: 14g
Total Carbohydrate: 18g
Dietary Fiber: 6g
Protein: 8g

Ingredients Highlights

Asparagus has a very high respiration rate which makes it more perishable than many other vegetables. Wrapping the ends in damp paper towel for fridge storage and consuming within 48 hours of purchase is recommended.

Broccoli is a member of the cruciferous family. The Journal of Nutrition reported that increasing the amount of cruciferous vegetables consumed may help reduce the risk of lung cancer in nonsmokers.

Cayenne peppers are a type of chili pepper that have a moderately hot, spicy flavor thanks to a compound called capsaicin.

Celery is rich in the flavonoid apigenin, which has been found to inhibit tumor initiation, progression, and metastasis in a wide variety of cancers. 

Cilantro helps cleanse the body of toxic metals such as mercury, arsenic, and lead. It also possesses antibacterial and anticancer properties. 

To make coconut cream, place a can of full-fat coconut milk in the fridge for several hours. Open the can and scoop out the solid “cream” that has risen to the top. 

Garlic is a member of the allium family (which also includes onion, scallion, shallot, leek, and chives) and is clinically shown to support the immune system.

Leeks are an excellent source of several nutrients, including vitamin C, calcium, and vitamin K. A single leek contains 46% of the RDA for vitamin K and 14% of the RDA for vitamin C. 

Enzymes in fresh lemon juice accelerate the digestive process. Even though lemon juice is acidic, it actually has an alkalizing effect on the body.

Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.


  1. This is one recipe I will definitely try. And I tried printing just the recipe & low & behold It worked! Learning something new every day LOL . Just adjust your # of pages. Will give another review when I make it. Thanks for the tip.

  2. Janice Hambley

    Just copy and paste into a word document. Then you only print the content that you want.

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