Green Kale Detox Soup
Recipe reprinted with permission from
Use this easy method of making soup using just about any ingredients! Just simmer some broth, add some vegetables and herbs, cook until tender, then puree. The key is a very flavorful bone broth.
4 to 5 cups homemade chicken or turkey bone broth*
1/2 pound fresh or frozen green beans, chopped
4 small zucchini, chopped (about 1 pound)
1/2 bunch green onions, chopped
2 teaspoons dried marjoram
1/2 bunch kale, chopped
1 large handful fresh parsley
sea salt, to taste
Place broth into a 3-quart pot and bring to a simmer. Add the green beans, zucchini, green onions, and marjoram. Cover and simmer for about 10 to 15 minutes, or until just barely tender. Add the kale and parsley and simmer 1 to 2 minutes more. Turn off heat and use a stainless steel immersion blender to puree the soup right in the pot. Taste and add sea salt to taste. Serve.
Store extra soup in glass mason jars in the refrigerator for up to 5 days. Reheat as needed.
*Note: This soup really tastes best with a flavorful homemade bone broth, but if you are vegan or vegetarian you can use a homemade vegetable stock or plain water (you may need to add some extra dried or fresh herbs for more flavor if using water).
Low-FODMAP Variation: Use only the green parts of the green onion. If you are extremely sensitive to FODMAPS or have severe IBS or SIBO, then consider making a low-FODMAP bone broth using only chicken bones (skin and ligaments removed), carrots, parsley, bay leaf, peppercorns, chives, and other fresh herbs. Some of the compounds in the animal cartilage can irritate the guts of these individuals until full healing takes place.
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evaluation by a qualified health care practitioner. It also does not represent the opinions of any of the medical institiutions or practitioners mentioned.
Consult a physician or local health care provider before changing any medications, diet or exercise regimen.