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Detox Vegetable Soup is displayed in a featured image showcasing its vibrant colors and healthy ingredients.

Amazing Detox Vegetable Soup

This vibrant and flavorful Detox Vegetable Soup is a delicious and nutritious way to revitalize your body. Packed with vitamins, minerals, and fiber, it's a customizable and comforting meal that will leave you feeling refreshed and energized.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 1/2 head cabbage, chopped
  • 4 cups vegetable broth
  • 5 ounces spinach or kale, chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Immersion blender (optional)

Method
 

  1. Wash and chop all vegetables into bite-sized pieces.
  2. Heat olive oil in a large pot or Dutch oven over medium heat.
  3. Add chopped onion and garlic and sauté for 3-5 minutes, or until softened and fragrant.
  4. Add carrots, celery, bell peppers, zucchini, yellow squash, broccoli, cauliflower, and cabbage to the pot.
  5. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
  6. Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat to a simmer.
  7. Cover the pot and let the soup simmer for 20-30 minutes, or until the vegetables are tender.
  8. Stir in the spinach or kale and cook for another 2-3 minutes, or until wilted.
  9. Season the soup with salt, pepper, and any other herbs or spices you like. Taste and adjust the seasoning as needed.
  10. Garnish the soup with fresh parsley, cilantro, or a squeeze of lemon juice. Serve hot and enjoy!

Notes

Don't overcook the vegetables; they should be tender but still have a little bite. Use good quality, low-sodium vegetable broth. Feel free to experiment with different vegetables, herbs, and spices. For a creamier soup, blend a portion of the soup with an immersion blender or in a regular blender. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage. Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat. You can add a can of rinsed and drained beans or lentils for extra protein and fiber. A small piece of grated ginger or turmeric adds warmth and anti-inflammatory benefits.