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Green Detox Soup

Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Grain Free Diet
Egg Free
Vegetarian
Paleo Diet
Primal
Keto Friendly
Green Detox Soup

This Green Detox Soup is inspired by “Bieler Broth,” a cleansing vegetable soup created by food-as-medicine pioneer Henry Bieler, MD. Dr. Bieler recommended his simple, unseasoned green soup as a gentle diet reset. Our version keeps the same nourishing, easy-to-digest vegetables but elevates the flavor with cumin seeds sautéed in ghee, a touch of salt, and an optional bright finish with lemon zest and juice. This is a soothing, flavorful soup that supports wellness while still being enjoyable to eat. If you’re looking to reset your diet, this is a great place to start.

Makes 6 Cups
45 minutes
4 cups filtered water
2 cups chopped organic celery
2 cups organic green beans, ends trimmed
2 cups chopped organic zucchini
1⁄2 cup roughly chopped organic parsley
2 tablespoons ghee
1 teaspoon Natural Grocers® Brand Bulk Organic Cumin Seeds
1 teaspoon Natural Grocers Brand Bulk Real Salt
Organic lemon zest and lemon juice, optional
Optional for Garnishing
Organic celery leaves, organic parsley, and/or toasted Natural Grocers Brand Bulk Organic Cumin Seeds
  1. Fill a large saucepan with approximately 3 cups of filtered water and add a steaming basket. Place on the stovetop over medium-high heat. Note: The amount of water needed will vary depending on the size of your pan and steaming basket; ensure there is enough water to steam the vegetables without letting the pan run dry.
  2. Just as the water begins to boil, add the celery and green beans to the basket, reduce the heat to a simmer, cover, and steam for 10 minutes.
  3. After 10 minutes, add the zucchini and parsley to the basket and steam for an additional 5 minutes, or until the vegetables are fork-tender.
  4. While the vegetables are steaming, melt the ghee in a skillet over medium heat. Once the ghee has melted, add the cumin seeds and sauté, stirring frequently, until the seeds are fragrant and lightly browned, about 4 minutes. Adjust the heat as necessary to prevent burning. Once ready, remove from heat immediately and use a spatula to scrape into a small bowl.
  5. Once the vegetables are fork-tender, remove the saucepan from the heat, and using tongs, carefully tip the vegetables out of the steaming basket into the steaming water. Use a hand-held immersion blender to purée the soup. Add additional filtered water, a half cup at a time, until the soup is a creamy consistency. If you do not have an immersion blender, transfer the vegetables (in batches) to a counter-top blender, and add enough water to cover the vegetables. Fill the blender no more than halfway full, with equal parts vegetables and water. When blending hot ingredients, remove the center piece from the blender lid and place a folded dishtowel over the opening. Turn the blender to the lowest setting and work your way up to purée until smooth, using caution to avoid splashing. Pour the purée back into the saucepan and use a slotted spoon to scoop out the vegetables and transfer to the blender, repeating the process until the entire soup is puréed.
  6. After the soup has been puréed, add the ghee with cumin seeds and salt. Stir to combine. Taste and season with additional salt if desired. Reheat if needed and serve hot. If you are using the optional lemon zest and juice, add it just before serving and to taste, along with any optional garnish.

per cup

CaloriesCarbsProteinFatFiber
66 kcal6 g2 g5 g2 g

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