Detox Broccoli Soup with Ginger & Sriracha
Prep time
Cook time
Total time
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Recipe type: Soup
Serves: 4
  • 1 tablespoon toasted (dark) sesame oil
  • 4 cloves of garlic, chopped
  • 4 green onions, ends trimmed, roughly chopped
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4 cups roughly chopped broccoli (florets and some stems)
  • 4 cups water, divided
  • 4 packed cups pre-washed baby spinach leaves
  • 1 teaspoon fine sea salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sriracha or hot sauce/pepper of choice
  • Optional: toasted sesame seeds, additional sriracha, additional sesame oil
  1. In a large saucepan, heat the sesame oil over medium heat. Add the garlic, green onions, and ginger; cook and stir for 1 minutes. Add the broccoli and 1 cup of the water. Increase heat to medium-high, cover, and cook for 1 minute. Add the spinach, recover, and cook 1 minute longer or until spinach is just wilted. Remove pan from heat and let stand, covered, for 5 minutes.
  2. Transfer the contents of the pan, along with 1 cup remaining water, to a blender. Puree until smooth, then return mixture to pan.
  3. Whisk the remaining water, salt, lemon juice, and sriracha into the soup (add more water if too thick). Reheat over medium-low heat until hot, about 5 minutes. Adjust the salt and pepper to taste.
  4. If desired, serve sprinkled with sesame seeds and drizzled with extra srirach aand/or sesame oil.
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