Detox Soup
User Reviews
4.5
Detox Soup
Description
Detox Soup uses chicken breast simmered in a vegetable broth enriched with turmeric, fresh ginger, and cayenne pepper to create a gently spiced base. The soup includes a variety of fresh vegetables like onion, carrot, celery, and red bell pepper, which add texture and natural sweetness. Coconut milk lends a creamy consistency and mild richness without heaviness. Kale is added near the end to maintain some bite and freshness, while a splash of lemon juice and tamari bring brightness and depth. The chicken is shredded to blend seamlessly into the broth, creating a hearty yet light soup.
The soup is cooked by first sautéing the aromatics and spices, then simmering the chicken and vegetables together until tender. This method infuses the broth with layered flavors and keeps the chicken moist. It can be served with toasted sourdough or crackers for added texture.
Variations include swapping the chicken for turkey or plant-based proteins like chickpeas or tofu. Fresh herbs such as cilantro or parsley enhance the final dish. This recipe accommodates ingredient substitutions while maintaining a nourishing and flavorful soup.
Ingredients
- 2 Tablespoons olive oil or avocado oil
- 1 large yellow onion chopped
- 2 large carrot chopped into ½-inch rounds
- 2 ribs celery thinly sliced
- 5 cloves garlic minced
- 1 Tablespoon ginger freshly grated
- 2 Tablespoons Turmeric freshly grated
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper ground
- 1 large red bell pepper thinly sliced
- 1 lb chicken breast
- 6 cups vegetable broth
- 1 .5 oz can coconut milk
- 1 bunch curly kale roughly chopped
- 2 Tablespoons lemon juice juice from half of a lemon
- 1 Tablespoon tamari coconut aminos or soy sauce
- ¼ cup cilantro plus more for topping, fresh
Instructions
- In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and saute for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Saute for 1 minute longer.
- Add bell pepper, vegetable broth, coconut milk and chicken to the pot.
- Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.
- Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.
- Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari and lemon juice. Serve with extra chopped cilantro on top and side of choice. We like toasted sourdough or crackers.
Instant Pot/Pressure Cooker
- Add oil to Instant Pot and put on sauté setting. Add onion, carrots, celery and sauté for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Sauté for 1 minute longer.
- Add bell pepper, vegetable broth, coconut milk and chicken into the Instant Pot. Place the lid on the Instant Pot, lock lid and make sure the pressure release valve is closed. Press cancel on the pressure cooker and set the Instant Pot on high pressure for 15 minutes.
- Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this). Once the steam is released, remove the lid and use a meat shredded or fork to shredded chicken. The chicken should be cooked through and will just fall apart without needed to remove it from the Instant Pot.
- Add kale, lemon juice, tamari and cilantro to Instant Pot while set to warm. Once kale has wilted a bit, portion soup into bowls. Serve with extra chopped cilantro on top and side of choice. We like toasted sourdough or crackers.
Slow Cooker
- Add oil, onion, carrots, celery, garlic, ginger, turmeric, cayenne, salt, pepper, red bell pepper, chicken, vegetable broth and coconut milk to slow cooker.
- Cook for 4 hours on high or 7-8 hours on low. The chicken should be cooked through and will just fall apart. Once this happens turn the slow cooker to warm and kale, lemon juice, tamari and cilantro to slow cooker and stir to combine.
- Once kale has wilted a bit, portion soup into bowls. Serve with extra chopped cilantro on top and side of choice.
Notes
- Vegetables can be swapped or supplemented—cabbage and broccoli work well as alternatives.
- Use sturdy greens like Swiss chard or kale to avoid over-wilting.
- For a vegan version, replace chicken with chickpeas or white beans; cook tofu or tempeh separately and add at the end.
- If fresh ginger or turmeric is unavailable, powdered versions can be used at adjusted quantities.
- Omitting tamari or soy sauce is acceptable but reduces umami depth.
- Coconut milk adds creaminess but may be substituted with unsweetened almond or cashew milk; add extra broth if omitted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 216kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 773mg | 32% |
| Potassium | 433mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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