Vegetable Detox Soup

Looking for a nourishing way to reset your body and fill your soul with warmth? Look no further than this delightful Vegetable Detox Soup! Packed with vibrant vegetables, aromatic spices, and a hint of citrus, this soup is a perfect companion for those colder days or whenever you need a health boost. Whether you’re detoxing or just seeking a healthy meal, this soup is a go-to staple that’s easy to make and incredibly satisfying.

The Upside of Vegetable Detox Soup

The benefits of Vegetable Detox Soup go far beyond just its comforting taste. Here’s why you’ll love this recipe:

– **Nutrient-Dense**: This soup is loaded with vitamins, minerals, and antioxidants thanks to the variety of fresh vegetables.
– **Low Calorie**: It’s a light option, making it ideal for those watching their caloric intake.
– **Hydrating**: With a base of water and fresh produce, this soup helps keep you hydrated.
– **Versatile**: You can easily customize it with your favorite vegetables or spices.
– **Detoxifying**: Ingredients like ginger and turmeric are known for their anti-inflammatory properties, supporting your body’s natural detox processes.

The Essentials

To whip up this delicious Vegetable Detox Soup, you’ll need the following ingredients:

• Olive oil – for sautéing and adding healthy fats.
• 1/2 of a red onion, diced – adds sweetness and depth of flavor.
• 2 cloves garlic, minced – for that aromatic kick.
• 1 tablespoon fresh ginger, peeled and minced – brings warmth and aids in digestion.
• 2 cups chopped celery – a crunchy base packed with nutrients.
• 1 cup chopped carrots – adds natural sweetness and color.
• 3 cups broccoli florets – nutrient-rich and filling.
• 1 cup cauliflower florets – a great source of fiber.
• 1/2 teaspoon turmeric (optional or to taste) – for its health benefits and vibrant color.
• 1 can (14.5 oz) of no salt diced tomatoes (preferably organic) – adds acidity and flavor.
• 4 cups water – the base for the soup.
• 1 teaspoon Italian seasoning – to enhance the flavor profile.
• Pink Himalayan salt or sea salt, to taste – for seasoning.
• Fresh cracked black pepper, to taste – for a little heat.
• 2 cups kale, de-stemmed and torn in pieces – for added greens and nutrients.
• 1 cup purple cabbage, chopped – for color and crunch.
• Juice from 1/2 of a small lemon – brightens the flavors.
• Handful chopped parsley for serving – fresh garnish.

Gear Up: What to Grab

Before you start cooking, gather these essential kitchen items:

• Large pot – for cooking the soup.
• Cutting board – for chopping your vegetables.
• Sharp knife – to make prep easier.
• Wooden spoon – for stirring.
• Measuring cups and spoons – for accuracy.
• Can opener – for your diced tomatoes.
• Soup ladle – for serving.

Vegetable Detox Soup: Step-by-Step Guide

Ready to dive into making your Vegetable Detox Soup? Follow these simple steps:

Step 1: Sauté the Aromatics

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced red onion and minced garlic and sauté for about 3-4 minutes until fragrant and the onion becomes translucent.

Step 2: Introduce the Ginger

Stir in the fresh ginger and continue to sauté for another minute. The aroma will be heavenly!

Step 3: Add the Vegetables

Toss in the chopped celery, carrots, broccoli florets, and cauliflower florets. Stir well and let them sauté for about 5 minutes, allowing the flavors to meld.

Step 4: Spice it Up

If using, sprinkle in the turmeric along with the Italian seasoning. Stir to combine, letting the spices toast slightly.

Step 5: Combine with Liquid

Pour in the can of diced tomatoes and 4 cups of water. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 6: Season the Soup

Season with pink Himalayan salt and fresh cracked black pepper to taste. Let the soup simmer for about 15 minutes, allowing the vegetables to soften.

Step 7: Add the Greens

Stir in the kale and purple cabbage, cooking for an additional 5 minutes until the greens are wilted but still vibrant.

Step 8: Finish with Lemon

Remove the pot from heat and stir in the juice from 1/2 of a small lemon. Taste and adjust seasoning if necessary.

Step 9: Serve and Garnish

Ladle the soup into bowls and garnish with a handful of chopped parsley. Enjoy each warm, hearty bite!

Low-Carb/Keto Alternatives

If you’re following a low-carb or keto diet, consider these alternatives:

• Replace carrots with more celery or zucchini to reduce carbs.
• Omit the tomatoes or use a smaller quantity to cut down on sugars.
• Add more leafy greens like spinach or Swiss chard instead of starchy vegetables.
• Include healthy fats like avocado on top for added richness.

Easy-to-Miss Gotchas

While making Vegetable Detox Soup is straightforward, keep an eye out for these common pitfalls:

• Don’t skip the sautéing step. It enhances the flavors of the garlic, onion, and spices.
• Be mindful of the salt. Start with a little and adjust to taste, especially if using canned tomatoes.
• Overcooking the vegetables can lead to a mushy soup. Aim for tender but still vibrant veggies.
• Always taste before serving! A splash of lemon juice can brighten up the entire dish.

Save It for Later

Have leftovers? This Vegetable Detox Soup stores beautifully. Here are some tips:

• Let the soup cool completely before transferring it to an airtight container.
• Refrigerate for up to 5 days or freeze for up to 3 months.
• When reheating, add a splash of water or broth to restore consistency.
• Consider making a double batch for meal prep – it’s even better the next day!

Helpful Q&A

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen vegetables are a great time-saver and can be just as nutritious as fresh. Just add them during the last 10 minutes of cooking to avoid overcooking.

Can I make this soup in a slow cooker?

Yes! Simply sauté the aromatics first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.

How can I make this soup spicier?

If you like a kick, add a pinch of red pepper flakes or a diced jalapeño while sautéing the onions and garlic.

What can I serve with the soup?

This soup pairs wonderfully with whole-grain bread, a side salad, or even a light sandwich for a complete meal.

Don’t Miss These

For more delicious recipes and tips, check out these links:

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker
• Cookie and Kate

Wrap-Up

This Vegetable Detox Soup is not just a recipe; it’s a celebration of fresh, wholesome ingredients that come together to nourish your body and soul. With its vibrant colors, rich flavors, and numerous health benefits, it’s a dish you’ll want to make again and again. Plus, the ease of preparation and adaptability makes it a perfect choice for busy weeknights or leisurely weekends alike. So grab your favorite veggies, get cooking, and enjoy a bowl of goodness today!

Eating well can be easy, delicious, and incredibly fulfilling. Embrace the warmth of this Vegetable Detox Soup and savor every nourishing spoonful.

Vegetable Detox Soup

This Vegetable Detox Soup is a vibrant, nutrient-packed delight! Perfect for a cozy meal or a health boost, it's easy and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Olive oil for sautéing
• 1/2 medium red onion diced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger peeled and minced
• 2 cups celery chopped
• 1 cup carrots chopped
• 3 cups broccoli florets
• 1 cup cauliflower florets
• 1/2 teaspoon turmeric optional or to taste
• 1 can (14.5 oz) no salt diced tomatoes preferably organic
• 4 cups water
• 1 teaspoon Italian seasoning
• to taste Pink Himalayan salt or sea salt
• to taste Fresh cracked black pepper
• 2 cups kale de-stemmed and torn in pieces
• 1 cup purple cabbage chopped
• 1/2 small lemon juice
• 1 handful parsley chopped for serving

Equipment

• Large pot
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Can opener
• Soup Ladle

Method

 

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced red onion and minced garlic and sauté for about 3-4 minutes until fragrant and the onion becomes translucent.
2. Stir in the fresh ginger and continue to sauté for another minute.
3. Toss in the chopped celery, carrots, broccoli florets, and cauliflower florets. Stir well and let them sauté for about 5 minutes.
4. If using, sprinkle in the turmeric along with the Italian seasoning. Stir to combine.
5. Pour in the can of diced tomatoes and 4 cups of water. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
6. Season with pink Himalayan salt and fresh cracked black pepper to taste. Let the soup simmer for about 15 minutes.
7. Stir in the kale and purple cabbage, cooking for an additional 5 minutes until the greens are wilted but still vibrant.
8. Remove the pot from heat and stir in the juice from 1/2 of a small lemon. Taste and adjust seasoning if necessary.
9. Ladle the soup into bowls and garnish with a handful of chopped parsley. Enjoy!

Notes

• Let the soup cool completely before transferring it to an airtight container.
• Refrigerate for up to 5 days or freeze for up to 3 months.
• When reheating, add a splash of water or broth to restore consistency.