Are you stuck indoors and looking to make some healthy comfort food. This Detox Soup is designed to boost immunity and provide maximum health benefits.
My Detox Soup is one of the best tasting soups you will ever have. The flavor is amazing. Ginger, turmeric, cinnamon, lemon, and cayenne pepper are magical when cooked with lots of healthy veggies. Now is a great time to detox your system Make a big batch of this healing and cleansing Detox Soup.
Each ingredient in the Detox Soup has been selected to perform a health benefit. This soup does not have any grains or noodles. The fat is minimal with one tablespoon of healthy olive oil, and a small amount of beans have been added for protein. The rest of the soup is loaded with vegetables, spices and herbs that will nourish and cleanse your whole body. Sip on it all day for a great one-day detox anytime during the year!
Dedicate one day to enjoying only Detox Soup for all your meals and drinking lots of lemon water. Or you can just have a big bowl of Detox Soup for dinner 7 nights in a row. Eat nothing else after 6pm. Either way, your body will feel cleansed and nourished.
Immune Boosting Detox Soup
Ingredients
- 1 tablespoon olive oil MUFA helps lower blood sugar and cholesterol
- 1 medium yellow and/or red onion diced (reduces inflammation)
- 6 cloves garlic minced (boosts immune system)
- 2 inch chunk fresh ginger peeled and minced (boosts immune system)
- 4 celery stalks diced (adds fiber & vitamins)
- 4 medium carrots diced (antioxidant, and adds fiber & vitamins)
- 1 small head of broccoli florets (adds fiber & vitamins)
- 1 14 ounce can tomatoes or 1 cup fresh diced (high in antioxidants)
- 8 ounce crimini or shiitake mushrooms reduces inflammation
- 1 14 ounce can artichoke hearts drained and halved (stimulates bile flow)
- 1 14 ounce can chickpeas drained and rinsed (adds protein and fiber)
- 1 tablespoon turmeric powder anti-inflammatory and antioxidant
- 1 teaspoon cinnamon helps lowers blood sugar
- 1/2 teaspoon cayenne pepper or to taste (decongestant and appetite suppressant)
- 1 bay leaf
- fine-grain sea salt and black pepper to taste
- 8 cups low sodium vegetable stock aids weight loss and adds minerals
- 2 cups kale or spinach de-stemmed and cut in thin strips (antioxidant, and adds fiber & vitamins)
- 1 cup purple cabbage chopped (detoxifier and aids weight loss)
- ¼ cup fresh parsley minced (antioxidant)
- 1 large lemon juiced (liver cleanse)
Instructions
- In a large enamel pot over medium-high heat, add the olive oil and saute the onion, ginger and garlic until soft. Add the celery, carrots, broccoli, tomatoes, and mushrooms. Stir and cook for 3 minutes.
- Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste. Add the vegetable stock, artichoke hearts, and chickpeas and bring to a boil. Reduce heat and simmer for 15 minutes for the flavors to merge.
- Add in the kale, cabbage, parsley and lemon juice and simmer 5 more minutes or until vegetables just start to soften.
- Serve hot.
Loved it! I’ve been making a different soup each week for the last 3 weeks. This is a winner! My last recipe had you serving their veggie soup with sliced avocado on top and let me tell you how much I love it so I’ve been doing it with soup too. I also added two shredded chicken breast because I want the protein. That said, even without my additions this soup is bomb!
Thank you so much!! Love the idea of adding chicken.
I made it a week ago and we enjoyed it so much that I gave the recipe to my daughter. She made it for her family and … well, she liked it. I just made it again tonight. It takes me longer than you: two full, busy hours until we could eat it. But it tastes even better this time. Will definitely be making this soup often this winter. Thank you!
Thank you so much for the wonderful feedback. It’s hard to describe the unique taste to others. It is my favorite healthy soup! All the best, Cara
Very good soup! Do you have the nutrition information?
Thank you! Unfortunately I have not calculated the nutritional info. Sorry!
Thank you for the recipe, I made it yesterday for our weeklong detox that we are venturing on. Made the soup times five and cant believe how much soup I have, so will be freezing some. I followed the directions but did add extra ginger just because I didn’t want to waste it. I think I got to much because it has a pundit spicy taste and I think that would have to be the ginger. Still good just doesn’t suit everyone in the family. Was wondering if I could add something to tame it down some, or maybe dilute it with more broth? Anyhow thanks again, I will make it again but not with extra ginger!
Hi Sherri! Yes, ginger has a strong taste and is not for everyone in abundance. I hate wasting food and probably would have done the same. The only remedy I can think of is to try adding coconut sugar to balance the taste. Adding sugar is counter-intuitive to a detox soup, but coconut sugar is low-glycemic and low cal. Try it with a small amount in a pan first to test how you like the taste so you don’t ruin the whole batch. Start with a tablespoon for 2 cups of soup to start. Good luck!
Getting a detox never tasted this good….
Detailed recipe. Loved it but left out the garlic. Hope I didn’t miss out on anything.
Thank you for the feedback! Don’t worry about the garlic. The rest of the long list of ingredients are enough. Best, Cara
Have you tried freezing it? Curious how it holds up. Thanks!
Jeri, this soup freezes great! I store it portion size containers in the freezer. It lasts for months!
Our new favorite soup. We are making it again, second time in two weeks!
That is awesome! I made it again too. Thank you Chris!
What could you use in place of an enamel pot?
Hi Bunny! You can use any non-reactive pan such as stainless steel or enamel. A reactive pan, such as aluminum or cast iron, may react with the acidic tomatoes and lemon juice in the recipe and should not be used. So your best bet would be a stainless steel pan or stockpot. All-Clad makes some good stainless steel pans. Thanks for asking and let me know if you make it. Best, Cara
This soup is SO good! We made it last night – it was a perfect healthy recipe to kick off the New Year (and makes a ton for leftovers for the week!). Thank you, Cara!
Thank you Shaina! I am so glad you tried it and liked it. It does make a ton of soup. lol