Detox Green Soup

Ingredients

• 1 small Fennel (bulb) (Use the bulb and fronds, cut into dice)
• 1 medium Yellow onion (Thinly sliced)
• 200 g Broccoli (Heads separated into small florets)
• 100 g Watercress (Rinsed, whole leaves)
• 10 g Fresh ginger (Finely grated)
• 0.5 teaspoon Ground cumin (Mix with the spices)
• 0.5 teaspoon Whole cumin seeds (Optional, adds crunch)
• 15 ml Extra virgin olive oil (One tablespoon)
• 1 liter Water (Preferably filtered water)
• a pinch Fleur de sel (To season at the end)
• to taste Ground black pepper
• 15 g Pumpkin seeds (Toast lightly before serving)
• 15 g Flax seeds (Toast lightly before serving)
• 15 g Sesame seeds (Toast lightly before serving)
• a pinch Espelette pepper (Optional, for a slight heat)
• a handful Fennel fronds (Coarsely chop and add at end of cooking)
• 50 g Beet greens (optional) (Rinsed and added with watercress)

Instructions

1. Rinse the vegetables

   Rinse the fennel, broccoli, watercress, fennel fronds and beet greens thoroughly under cold water to remove dirt and residues.

   Time: PT5M

2. Cut the vegetables

   Cut the fennel, broccoli and beet greens into dice about 1‑2 cm. Thinly slice the onion and grate the ginger.

   Time: PT10M

3. Prepare spices and seeds

   Measure the ground cumin, cumin seeds, salt, pepper and pumpkin, flax and sesame seeds. Set aside the seeds to toast later.

   Time: PT2M

4. Sauté the aromatics

   In the pot, heat 1 tablespoon of olive oil over medium heat. Add the fennel, onion and broccoli. Sauté for 5 minutes until they begin to soften.

   Time: PT5M

   Temperature: 180°C

5. Add ginger and spices

   Stir in the grated ginger, ground cumin and cumin seeds. Mix for 1 minute to release aromas.

   Time: PT1M

6. Cook with water

   Pour in 1 liter of water, bring to a boil, then reduce heat, cover and simmer for 10 minutes.

   Time: PT10M

   Temperature: 100°C

7. Incorporate green leaves

   Add the watercress, fennel fronds and beet greens (if used). Cook another 5 minutes until the leaves are tender.

   Time: PT5M

   Temperature: 100°C

8. Blend the soup

   Remove the pot from heat. Using an immersion blender, blend directly in the pot until smooth and homogeneous (about 3 minutes).

   Time: PT3M

9. Season

   Season with fleur de sel, pepper and add a pinch of Espelette pepper if you like heat. Taste and adjust seasoning.

   Time: PT1M

10. Toast the seeds and serve

    In a small dry skillet, toast the pumpkin, flax and sesame seeds for 2 minutes, stirring constantly. Drizzle a few drops of olive oil over the soup, sprinkle the toasted seeds and serve immediately.

    Time: PT2M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Fennel (bulb): Celery root, Chives
• Instead of Yellow onion: Shallot
• Instead of Broccoli: Cauliflower
• Instead of Watercress: Young spinach
• Instead of Fresh ginger: Ginger paste
• Instead of Ground cumin: Mild paprika
• Instead of Whole cumin seeds: Coriander seeds
• Instead of Extra virgin olive oil: Canola oil
• Instead of Water: Light vegetable broth
• Instead of Fleur de sel: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Pumpkin seeds: Sunflower seeds
• Instead of Flax seeds: Chia seeds
• Instead of Sesame seeds: Poppy seeds
• Instead of Espelette pepper: Smoked paprika
• Instead of Fennel fronds: Fresh dill
• Instead of Beet greens (optional): Radish leaves

Equipment Needed

• Large pot
• Chef's knife
• Cutting board
• Wooden spoon
• Immersion blender
• Mixing bowl (optional)
• Measuring cup
• Dry skillet (for toasting seeds) (optional)
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Cut vegetables into uniformly sized dice
• Do not overcook the green vegetables to preserve nutrients
• Blend directly in the pot to retain the juice
• Toast the seeds just before serving to keep the crunch

Chef Tips from the Video

• A drizzle of lime juice just before serving enhances freshness.
• Use fresh fennel fronds for a subtle anise aroma.
• For extra creaminess, add 2 tablespoons of soy yogurt at the end (plant‑based option).

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days in the fridge.

Freezer: Divide into portions and freeze for 2‑3 months. Thaw in the refrigerator then reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Make a large batch of the soup and freeze in individual portions.
• Toasted seeds can be prepared ahead and stored in an airtight jar.
• Reheat the soup over low heat, adding a splash of water if it thickens too much after freezing.