Description
This Healthy Detox Soup is packed with nutrient-rich vegetables, herbs, and a light, flavorful broth to support your body’s natural detox process. Low in calories and high in fiber, it’s perfect for a light lunch or dinner that leaves you feeling refreshed and energized.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 celery stalks (sliced)
- 2 medium carrots (sliced)
- 1 medium zucchini (diced)
- 1 cup broccoli florets
- 1 cup spinach or kale (chopped)
- 1 can (14 oz) diced tomatoes (no salt added)
- 4 cups vegetable broth (low-sodium)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 3–4 minutes. Stir in garlic, turmeric, ginger, and cumin, cooking for another minute until fragrant.
- Cook the vegetables: Add celery, carrots, zucchini, and broccoli. Stir to coat in the spices and cook for 5 minutes, stirring occasionally.
- Simmer the soup: Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Simmer for 15–20 minutes until the vegetables are tender.
- Add the greens and season: Stir in the spinach or kale and cook for 2–3 minutes until wilted. Add lemon juice, salt, and black pepper. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Enjoy warm!
Notes
- Add 1/2 cup cooked quinoa or brown rice for added texture and protein.
- Substitute zucchini with yellow squash or add any seasonal vegetables you like.
- This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.