Detox Soup with Beets
Serves: 4-6 servings
  • 2 cups chopped zucchini, medium small chop
  • 2 stalks celery, chopped
  • 1 cup greens beans, trimmed
  • 1 medium to large beet, medium small chop
  • Greens from beet (but not stems)
  • 1 clove garlic, smashed and allowed to rest for 10-15 minutes
  • ½ - 1 tsp turmeric powder
  • 1 tbsp fresh grated ginger
  • Filtered water
  • 1 handful of parsley
  • 1-2 tbsp coconut oil
  • Miso paste (if you tolerate fermented soy) or sea salt to taste
  • Black pepper, optional
  1. Place zucchini, celery, green beans, beets, beet greens, turmeric, and ginger in a saucepan with just enough water to reach the top of the vegetables. Bring to a boil, cover, and reduce to simmer. Simmer about 10 minutes or until vegetables are very soft. Let cool slightly then blend all contents of soup (liquid and veggies) with parsley and coconut oil.
  2. Miso should be added to each bowl separately. Miso is a fermented food, meaning it is a live food filled with probiotics. If you add it to the larger batch and end up reheating later, you will lose the probiotic benefits. I recommend adding a few tablespoons of soup to your bowl and using a fork to blend in the miso before filling the bowl with more soup. Miso can be difficult to blend and I have ended up with a large clump at the bottom of my bowl more than once when I didn’t take the time to blend a small amount first.
Recipe by Denver Naturopathic Clinic | Healing Roots at