Soupe Detox aux Légumes Verts Recette Facile et Rapide

Ingredients

• 120 g Leek (cleaned and sliced thinly)
• 120 g Broccoli (cut into small florets)
• 120 g Spinach (washed and roughly chopped)
• 200 g Zucchini (peeled if skin is thick, diced)
• 1 piece Onion (medium, thinly sliced)
• 3 clove Garlic (peeled and coarsely chopped)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Herbes de Provence (optional but recommended)
• 800 ml Water (approximately 80 cl, adjust for desired consistency)
• 2 tbsp Parsley (fresh, chopped, for garnish)

Instructions

1. Prepare the vegetables

   Wash all vegetables. Slice the leek thinly, dice the zucchini, cut broccoli into small florets, roughly chop the spinach, slice the onion, and coarsely chop the garlic.

   Time: PT10M

2. Sauté onion and leek

   Heat 2 tbsp olive oil in the large sauteuse over medium heat. Add the sliced onion and leek, stirring occasionally until they become translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add zucchini and broccoli

   Add the diced zucchini and broccoli florets to the pot. Sauté for another 5 minutes, allowing them to soften slightly.

   Time: PT5M

   Temperature: Medium heat

4. Season and add garlic & spinach

   Stir in the chopped garlic, spinach, 1 tsp salt, ½ tsp pepper, and 1 tsp herbes de Provence. Cook for 3 minutes until the spinach wilts.

   Time: PT3M

   Temperature: Medium heat

5. Add water and simmer

   Pour in 800 ml water, ensuring all vegetables are just covered. Increase heat to bring to a gentle boil, then reduce to a low simmer, cover, and cook for 25 minutes until all vegetables are tender.

   Time: PT25M

   Temperature: Low simmer (≈90°C)

6. Blend the soup

   Remove the pot from heat. Using an immersion blender (or transfer to a countertop blender in batches), puree the soup until completely smooth. Be careful of steam and hot splashes.

   Time: PT5M

7. Finish and serve

   Stir in the chopped parsley for a fresh burst of vitamin C. Ladle the soup into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

4 g

Carbohydrates

12 g

Fat

3 g

Fiber

3 g

Ingredient Substitutions

• Instead of Leek: Green onion, shallot
• Instead of Broccoli: Cauliflower, Romanesco
• Instead of Spinach: Swiss chard, kale
• Instead of Zucchini: Yellow squash, eggplant
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Herbes de Provence: Italian seasoning, thyme + rosemary blend
• Instead of Water: vegetable broth for richer flavor
• Instead of Parsley: cilantro, chives

Equipment Needed

• Large Sauteuse or Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Measuring Cup
• Blender (immersion or countertop)
• Ladle
• Soup Bowls

Critical Steps — Do Not Skip

• Sauté onion and leek until translucent without browning.
• Ensure water fully covers vegetables before simmering.
• Blend the hot soup carefully to avoid splatter.

Chef Tips from the Video

• Use fresh parsley for the best vitamin C boost.
• If you prefer a richer texture, finish with a drizzle of cold‑pressed olive oil.
• Roasting the broccoli and zucchini briefly before adding them adds a subtle caramelized flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw and reheat gently.

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

Make-Ahead Tips

• Prepare the soup a day ahead; flavors deepen after refrigeration.
• Reheat gently over low heat, adding a splash of water if needed.

Frequently Asked Questions