Best Detox Soup Recipe
User Reviews
4.7
Best Detox Soup Recipe
Description
This detox soup recipe starts by gently sautéing onion, carrots, and celery in olive oil until softened, creating a savory base. Garlic, fresh ginger, turmeric powder, and thyme are added, infusing the pot with fragrant spices and warmth. Immediately adding water prevents garlic from burning and keeps flavors balanced. Dry green or brown lentils are incorporated, seasoned with salt and pepper, then simmered until they become tender.
Once cooked, fresh cilantro and lemon juice are stirred in to introduce brightness and herbal freshness. Optionally, coconut milk may be added to lend a smooth, creamy texture without overwhelming the dish’s lightness. The soup presents a satisfying blend of mildly spicy, earthy, and citrusy flavors with gentle thickness from lentils.
Serve warm as a nourishing option that can be part of a detox plan or a light meal. The recipe notes variations for lentil types and adjustments for creaminess. Leftovers store well in the refrigerator.
Careful timing with lentils ensures the soup reaches proper tenderness, and gradual seasoning adjustment helps balance the flavors without overpowering the cleansing intention.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped
- 3 carrot chopped
- 3 celery chopped, stalks
- 5 garlic minced, cloves
- 1 inches ginger minced, fresh
- 1½ teaspoons Turmeric ground
- 1 ½ teaspoons thyme or 1 teaspoon freshly chopped rosemary, dried
- 6 cups water
- 1 cup green lentils or brown lentils, dry
- 2 teaspoons salt fine sea salt
- ½ teaspoon black pepper ground
- ½ cup cilantro chopped, fresh
- 1 tablespoon lemon juice or to taste, freshly squeezed
- ½ to 1 cup coconut milk optional for creaminess, full-fat
Instructions
- In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
- Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
- Add in the lentils, 1 teaspoon of salt, and black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
- When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste and serve warm. Stir in ½ cup of coconut milk for creaminess, if desired. (You can add up to 1 cup for even more creaminess, but add extra salt if needed since the added liquid could dilute the flavor.)
- Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Notes
- This recipe yields roughly 9 cups of soup, with nutrition information based on 1.5 cups without coconut milk.
- It works well with green, brown, or black lentils; red lentils cook faster but result in a mushy texture.
- Adding coconut milk increases creaminess; adjust salt accordingly as it can dilute flavor.
- Store leftovers in an airtight container in the refrigerator for up to several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 850mg | 35% |
| Potassium | 615mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 8080IU | 162% |
| Vitamin C | 20mg | 22% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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