Description
This 30-Minute Vegetable Detox Soup is a nourishing and easy-to-make soup packed with fresh vegetables and anti-inflammatory ingredients like turmeric and ginger. It’s perfect for cleansing your system with wholesome, low-calorie ingredients while delivering vibrant flavors and comforting warmth.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 teaspoons ground turmeric
Vegetables
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup chopped kale or spinach
- 1 small potato, peeled and cubed (optional)
Liquids & Seasoning
- 4 cups low-sodium vegetable broth
- 2 cups filtered water
- Salt and black pepper, to taste
- Juice of half a lemon (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent, creating a flavorful base for the soup.
- Add garlic, ginger, and turmeric: Stir in minced garlic and grated ginger; cook for 1–2 minutes until fragrant. Add ground turmeric and stir well to combine and release its vibrant color and anti-inflammatory benefits.
- Cook vegetables: Add sliced carrots, diced celery, and cubed potato if using. Cook for 3–4 minutes, allowing the vegetables to begin softening.
- Simmer in liquids: Pour in the low-sodium vegetable broth and filtered water. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 12–15 minutes until the vegetables become tender.
- Add greens and zucchini: Stir in chopped zucchini and kale or spinach. Continue simmering for an additional 3–5 minutes until the greens are tender and vibrant, enhancing both nutrition and flavor.
- Final seasoning and serving: Taste the soup and adjust seasoning if needed. Optionally, add fresh lemon juice for brightness. Serve hot, garnished with fresh parsley or cilantro for a pop of color and freshness.
Notes
- The potato is optional; omit to keep the soup lower in carbs.
- Use low-sodium vegetable broth to control salt content.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a pinch of chili flakes for a spicy kick if desired.
- For a creamier texture, blend a portion of the soup before adding the greens.
