Detox Vegetable Soup Recipe (3 Easy Ways!)
A vibrant, anti-inflammatory soup made 3 ways to help you debloat and reset. Packed with cleansing greens and healing spices for a delicious, healthy meal.
Servings 6 Servings
Calories 150kcal
Ingredients
- 1 tbsp Olive Oil
- 1 large Onion chopped
- 2 large Carrots chopped
- 2 stalks Celery chopped
- 1 tbsp Fresh Ginger grated
- 1 tsp Fresh Turmeric grated (or ½ tsp ground turmeric)
- 6 cups Low-Sodium Vegetable Broth
- 4 cups chopped Kale Spinach, or Cabbage (about ½ a small head)
- 2 tbsp Fresh Lemon Juice or Apple Cider Vinegar
- ½ tsp Sea Salt or to taste
- ¼ tsp Black Pepper or to taste
- Optional for Protein: 1 can 15 oz chickpeas, rinsed and drained, or ½ cup red lentils
- Optional for Creaminess: ¼ cup full-fat coconut milk
- Optional for Spicy Variation: ½ tsp red pepper flakes or 1 tsp cayenne pepper
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Bloom Spices: Stir in the grated ginger and turmeric. Cook for 1 minute until fragrant. If adding optional red lentils, stir them in now.
- Simmer: Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Wilt Greens: Add the chopped kale, spinach, or cabbage, along with optional chickpeas. Simmer for another 5-10 minutes until the greens are wilted.
- Finish: Remove from heat. Stir in the fresh lemon juice and optional coconut milk. Taste and adjust seasoning as needed before serving.