Creamy Vegetable Detox Soup

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and sauté for 3-4 minutes until translucent.

3.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4.Add the broccoli florets, spinach, Swiss chard, mushrooms, cabbage, eggplant, tomatoes, and red bell pepper to the pot. Stir well to combine.

5.Pour in the vegetable broth and bring the mixture to a boil.

6.Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.

7.Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.

8.Stir in the coconut milk, dried thyme, salt, black pepper, and lemon juice. Heat through for another 5 minutes, adjusting seasoning as necessary.

9.Serve hot, garnished with fresh parsley.