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A vibrant bowl of homemade Vegetable Soup is shown as the featured image for this article.

Amazing Vegetable Soup Detox

This vegetable soup recipe utilizes the Maillard reaction and caramelization to create a flavorful and nutritious soup. By browning the vegetables and layering flavors, this recipe avoids the blandness often associated with vegetable soup, resulting in a deeply satisfying and detoxifying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 8 cups vegetable broth
  • 1 cup chopped green beans
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 1 cup cooked pasta such as ditalini or small shells
  • Lemon wedges, for serving - optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery and cook until softened and lightly browned, about 8-10 minutes.
  3. Add garlic, thyme, and rosemary and cook for 1 minute more, until fragrant.
  4. Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom.
  5. Pour in the remaining vegetable broth and add the diced tomatoes.
  6. Bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Add green beans, zucchini, and yellow squash.
  8. Simmer for 10 minutes more, or until the vegetables are tender.
  9. Stir in frozen peas, corn, and parsley. If using pasta, add it now.
  10. Cook until heated through, about 2-3 minutes.
  11. Season with salt and pepper to taste.
  12. Serve hot, with a squeeze of lemon juice if desired.

Notes

For a richer flavor, consider roasting the vegetables before adding them to the soup. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage, but the texture of some vegetables may change slightly upon thawing. Feel free to substitute or add other vegetables based on your preference and what you have on hand. Other great additions include potatoes, spinach, kale, or mushrooms.