As a professional food blogger, I finally nailed a Vegan Green Soup that relies on three pantry staples and one surprising ingredient you probably already have on hand.

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I wasn’t expecting to fall for a broth, but Bieler’s Broth grabbed me fast. It reads like a simple Green Detox Soup yet keeps throwing little surprises at you, flavors that make you sit up and pay attention.

I load it with big handfuls of kale and finish with a bright squeeze of lemon so it never gets flat, and sometimes i catch myself studying the steam like it might tell me a secret. It feels like one of those Gut Healing Vegetable Soup ideas but without the boring clinical vibe, more curious and oddly playful.

Ingredients

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Kale: dense, fibrous green, packed with vitamin K, A and folate, slightly bitter.
Spinach: soft leaves full of iron, fiber and folate, mild earthy flavor.
Cucumber: mostly water, low calorie, hydrates and adds a clean, cool crunch.
Parsley: herb thats high in vitamin C and iron, bright fresh herbiness.
Broccoli: little florets give fiber, protein, and sulforaphane, slightly earthy taste.
Garlic: pungent, adds depth, has immune boosting compounds and low calories.
Olive oil: healthy fat, adds silkiness and helps absorb fat soluble vitamins.
Lemon: gives bright acidity, vitamin C, lifts flavor and aids iron absorption.

Ingredient Quantities

6 cups water

1 large bunch kale, about 4 packed cups of leaves

3 packed cups spinach

1 cup dandelion greens or other bitter greens, optional

1 cup fresh parsley leaves packed

1 medium cucumber

3 stalks celery

1 small head broccoli about 1 cup florets

1 small yellow onion

2 cloves garlic

2 tablespoons extra virgin olive oil

Juice of 1 lemon about 2 tablespoons

1 teaspoon sea salt or to taste

Freshly ground black pepper to taste optional

How to Make this

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1. Rinse everything well. Strip stems from the kale and chop leaves into big pieces, pack the spinach and dandelion greens, roughly chop the parsley, peel and chop the cucumber, slice the celery, cut broccoli into florets, dice the yellow onion and mince the 2 garlic cloves.

2. In a large pot pour in 6 cups water and bring to a gentle simmer, add the diced onion, celery and broccoli first so the firmer veg start to soften.

3. After about 8–10 minutes add the cucumber and broccoli if not already soft, then toss in the kale, spinach, dandelion greens and parsley along with the minced garlic; simmer another 5–8 minutes until everything is very tender and wilted.

4. Turn off the heat and let the pot cool for a few minutes so it won’t explode the blender, but keep the liquid — that cooking water is flavor.

5. Working in batches, transfer the solids and enough cooking liquid to a blender (or use an immersion blender in the pot) and purée until completely smooth. If using a high speed blender don’t overfill it and hold the lid.

6. Return the blended soup to the pot or combine bowls, stir in 2 tablespoons extra virgin olive oil and the juice of 1 lemon (about 2 tablespoons), then taste and add about 1 teaspoon sea salt or to your liking and freshly ground black pepper if you want it.

7. If the soup is too thick, thin with a little hot water until it reaches the consistency you like; adjust lemon, salt and oil after thinning because flavors change.

8. Warm gently if you want it hot but don’t boil once the oil is added, or chill it and serve cold for a refreshing detox.

9. Serve with a drizzle of olive oil and a few parsley leaves or cracked pepper on top, and keep leftovers in the fridge for up to 3 days or freeze in portions for up to 3 months.

Equipment Needed

1. Large pot, about 6 quarts
2. High speed blender or an immersion blender
3. Cutting board
4. Sharp chef knife
5. Vegetable peeler
6. Colander or fine mesh strainer
7. Ladle or heatproof measuring cup for transferring hot liquid
8. Measuring cups and spoons

FAQ

Q: How long will this keep in the fridge? A: Store in an airtight container, it'll stay good about 3 to 4 days. I sometimes push it to day 5 if everything was super fresh, but I wouldnt risk it if it smells off.

Q: Can I freeze the soup? A: Yes, freeze in portions up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring — texture can be a bit softer after freezing.

Q: What can I swap for the greens if I dont have kale or dandelion? A: Use Swiss chard, collard greens, or even arugula for a peppery kick. Spinach is interchangeable, and you can skip bitter greens entirely if you prefer a milder soup.

Q: Should I blend the soup hot or let it cool first? A: You can blend hot, but do it safely — use an immersion blender or blend in small batches, fill the blender only two thirds full and hold the lid with a towel to vent. Blend to your desired texture, or leave it chunky if you like.

Q: Can I make this ahead for meal prep? A: Absolutely, it makes a great make-ahead. Cool quickly, refrigerate for a few days or freeze portions, and add fresh lemon juice and a drizzle of olive oil right before eating for brightness.

Q: It tastes too bitter or too bland, what do I do? A: If too bitter, add more lemon juice, a small apple or carrot for sweetness, or sauté the onion and garlic before adding. If bland, raise the salt slowly and add fresh black pepper or a splash more lemon.

Green Detox Soup (Bieler’s Broth) Recipe Substitutions and Variations

Kale: Swap for Swiss chard or collard greens, same amount. Chard wilts faster so add near the end, collards need a few extra minutes to soften.
Spinach: Replace with baby arugula or watercress for a peppery kick, or beet greens for similar texture. Use equal volume but taste and salt at the end.
Cucumber: Use zucchini or peeled summer squash if cucumber isnt available, raw they give the same mild freshness, youll still want to check seasoning.
Juice of 1 lemon: Substitute 1 to 2 tablespoons apple cider vinegar or white wine vinegar, or use lime juice for a brighter finish, start light and adjust to taste.

Pro Tips

1. Blanch the toughest greens quick then shock them in ice water. It keeps the color bright and tames bitterness, plus it makes the final texture less stringy.

2. Save and use the cooking water, it carries most of the flavor and nutrients. If you thin the soup later taste again and add salt and lemon after you adjust consistency because dilution hides flavors.

3. Be careful with hot blending. Let the pot cool a few minutes, remove the center of the blender lid or vent it slightly and hold the lid down with a towel when you pulse, or just use an immersion blender in the pot to avoid spills and steam burns.

4. Add acid and oil at the end to keep them fresh tasting. For extra silkiness stir in a spoon of Greek yogurt or a handful of soaked cashews, or top with toasted seeds for crunch.