Healthy Detox Soup

Healthy detox soup is a nourishing, low-calorie meal packed with vibrant vegetables, healing spices, and wholesome ingredients to help cleanse and refresh your body. Perfect for resetting after indulgent meals or simply enjoying a light, nutritious option, this soup is comforting and satisfying.

Why You’ll Love This Recipe

  • Packed with nutrients: Loaded with fresh vegetables and healing spices.
  • Light yet filling: Perfect for a detox or a healthy meal option.
  • Easy to customize: Adjust the ingredients to suit your preferences or what’s on hand.
  • Supports wellness: Anti-inflammatory and gut-friendly ingredients make this a wholesome choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Olive oil
  • Onion, diced
  • Garlic, minced
  • Celery, chopped
  • Carrots, chopped
  • Zucchini, chopped
  • Spinach or kale
  • Cabbage, shredded
  • Fresh ginger, grated
  • Turmeric powder
  • Ground cumin
  • Cayenne pepper (optional for heat)
  • Vegetable broth (or chicken broth if preferred)
  • Diced tomatoes (canned or fresh)
  • Lemon juice
  • Salt and pepper
  • Optional: Fresh parsley or cilantro for garnish

Directions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
  2. Add the vegetables: Stir in celery, carrots, zucchini, and cabbage. Cook for 5-7 minutes, stirring occasionally.
  3. Season and simmer: Add turmeric, cumin, cayenne (if using), and salt and pepper. Stir to coat the vegetables, then pour in the vegetable broth and diced tomatoes. Bring to a boil.
  4. Simmer and soften: Reduce heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
  5. Add greens and finish: Stir in spinach or kale and cook until wilted. Add lemon juice for a bright, fresh finish.
  6. Serve: Ladle the soup into bowls and garnish with parsley or cilantro if desired.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Protein Boost: Add shredded chicken, chickpeas, or tofu for extra protein.
  • Grain Option: Stir in cooked quinoa, brown rice, or farro for a heartier soup.
  • Spicier Flavor: Add more cayenne pepper or a splash of hot sauce.
  • Herb Swap: Use basil, dill, or thyme instead of parsley or cilantro for different flavor profiles.
  • Creamy Version: Blend part of the soup for a creamier texture or stir in coconut milk.

Storage/Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.

FAQs

Is this soup vegan?

Yes, this recipe is naturally vegan as written.

Can I make this soup in a slow cooker?

Yes, combine all ingredients except greens and lemon juice in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then add greens and lemon juice at the end.

How do I make it spicier?

Add extra cayenne, red pepper flakes, or fresh chili peppers to increase the heat.

Can I use frozen vegetables?

Yes, frozen vegetables work well and save prep time. Adjust cooking time as needed.

Is this soup good for meal prep?

Absolutely! Make a big batch and store portions in the fridge or freezer for easy meals throughout the week.

What’s the best way to add protein?

Shredded chicken, lentils, beans, or tofu are great protein additions.

Can I blend this soup?

Yes, blend it partially or fully for a smoother, creamier consistency.

Can I use water instead of broth?

Yes, but broth adds more flavor. Add extra spices or herbs if using water.

How do I adjust the thickness?

Simmer longer for a thicker soup or add more broth for a thinner consistency.

What can I serve with this soup?

Pair with whole-grain bread, crackers, or a side salad for a complete meal.

Conclusion

Healthy detox soup is a delicious and nourishing way to reset and recharge. Packed with vibrant vegetables and flavorful spices, it’s the perfect dish for anyone looking for a wholesome, satisfying meal. Give it a try and enjoy the benefits of this simple, yet flavorful soup!

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Healthy Detox Soup

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soups and Stews
  • Method: Stovetop
  • Cuisine: International

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.

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