Description
This 30-Minute Vegetable Detox Soup is a nourishing, flavorful, and easy-to-make recipe packed with fresh vegetables and anti-inflammatory spices. Perfect for detoxifying and warming up on a chilly day, this soup combines aromatic ingredients like turmeric, ginger, and garlic with nutrient-rich veggies to create a wholesome and comforting meal.
Ingredients
Scale
Base Ingredients
- 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 and 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 Onion: Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent and soft, which helps to build the base flavor of the soup.
- Add Aromatics and Spices: Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant. Then add the ground turmeric and stir well to combine all the flavors evenly.
- Cook Root Vegetables: Add sliced carrots, diced celery, and cubed potato if using. Cook for 3–4 minutes to slightly soften the vegetables and enhance their flavors.
- Add Liquids and Simmer: 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 let it simmer for 12–15 minutes until the vegetables are tender.
- Finish with Greens: Stir in diced zucchini and chopped kale or spinach. Simmer for an additional 3–5 minutes until the greens are tender and vibrant, preserving their nutrients and color.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Add lemon juice for brightness, if desired. Serve the soup hot, garnished with fresh parsley or cilantro for added freshness and color.
Notes
- This soup is naturally vegan and gluten free, making it suitable for a wide range of diets.
- You can add other vegetables like bell peppers or green beans based on seasonal availability.
- The potato is optional and can be omitted for a lower-carb version.
- Use low-sodium broth to control the salt content better.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
