Having a delicious green detox soup in your collection of detox recipes is one way to make sure you always have something tasty to eat. With broccoli, asparagus, and tahini coming together in a lovely soup you’re getting plenty of nutrition and cleansing the body at the same time.
There is nothing as comforting as a creamy soup made with clean, healthy ingredients to help your body heal and detoxify. Eating seasonally is the number one step towards a healthier lifestyle, and this creamy green soup contains spring vegetables that nourish your cells with chlorophyll and helps them breath. Spinach is my favorite spring ingredient, and here I combined its healing powers with the those of broccoli and asparagus, two spring veggie superstars.
They might have the same color (in different shades of course), but the nutritional profiles of the ingredients in this soup are varied. Together they create a healing soup to help your body detoxify naturally. Broccoli is a cruciferous vegetable, renown for its amazing antioxidant and anti-inflammatory properties, and with a fantastic impact on the body’s natural detoxification processes.
The nutrients in this soup are involved in all the three cleansing activities: activation, neutralization, and elimination of toxins, conducting a deep detoxifying process at a genetic level. It’s hard to belive that your body can pull the nutrients from the food you eat to cleanse itself with little effort on your part, but that’s the beauty of nature.
Broccoli also contains high concentrations of vitamin K, essential for balancing vitamin D production and maintaining an optimal calcium dose within your system. It also has important concentrations of Omega 3 fatty acids, helping the body cope with inflammation and reducing the risk of chronic disease.
The fiber in broccoli reduces the amount of time foods spends in your system, and helps your body eliminate waste while maintaining the health of cells in the colon wall.
While broccoli is an anti-inflammatory and antioxidant superstar, asparagus nourishes our cells with varied vitamins and minerals, including selenium, an essential catalyst of the detoxifying process. It also contains other nutrients such as fresh enzymes and amino-acids with exceptional anti-cancer properties.
Theese antioxidant nutrients are better absorbed by our cells when consumed along with a healthy fat. This is why I added tahini, since– it not only gives creaminess and a special nutty flavor to this soup, but also enriches it with monounsaturated fat, protein, and calcium.
Adding tahini to your soups and dressings is a little secret I want to share with you. It will make your food healthier and take your dishes to a whole new taste dimension!
Creamy Broccoli Asparagus Soup
- Yield: 2 1x
- 1 small broccoli head, cut into florets
- 4 asparagus spears
- 1/2 cup fresh spinach
- 1/2 inch ginger piece, peeled and grated
- 1&1/2 cups low sodium vegetable broth, warm
- 1 garlic clove
- 2 tsp tahini
- 2–3 dill springs
- Freshly ground black pepper
- Sesame seeds, to garnish
- Steam the broccoli and asparagus for 10 minutes.
- Add them into the blender, together with the vegetable broth, spinach, ginger, garlic, tahini and dill, and process to obtain a creamy soup.
- Season with pepper, pour evenly into serving bowls, garnish with sesame seeds and serve warm.