Detox Vegetable Soup
User Reviews
4.7
Detox Vegetable Soup
Description
Starting with onion, carrot, celery, and chopped broccoli simmered gently in water seasoned with dried basil and sea salt, this soup develops mellow vegetable flavors and tender textures. Raw cashews are blended with water into a cream which is stirred in to add body and richness without dairy. Cooked green lentils contribute protein and subtle texture, while spinach is blended in at the end to maintain brightness and green color.
The soup is pureed into a smooth consistency using a blender, creating a creamy, wholesome dish suitable for a filling lunch or light dinner. A drizzle of olive oil and freshly ground black pepper can be added before serving to enhance flavor and presentation. Its vegetable variety and cashew cream distinguish it from typical vegetable soups.
Leftover soup stores well in the refrigerator for up to four days when kept airtight. Reheating gently preserves its texture and flavor.
Ingredients
- 1 sweet onion (chopped)
- 1 carrot (chopped)
- 3 celery chopped, stalks
- 5 cups broccoli florets and stalks, chopped
- 7 cups water (divided)
- 1 teaspoon basil dried
- 1 teaspoon salt sea salt
- 1 cup cashew nuts raw
- 2 cups green lentils cooked
- 2 cups baby spinach packed
- olive oil (for drizzling (optional))
- black pepper optional, ground
Instructions
- Place the onion, carrot, celery and broccoli in a large pot. Add 6 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.
- Let simmer for 15 to 20 minutes or until broccoli is tender.
- Meanwhile, in a blender, create your cashew cream. Blend together the cashews and remaining 1 cup water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)
- Pour the cashew cream into the pot with the veggies and stir.
- Add the green lentils and stir again.
- Add the spinach to the blender, and carefully (let the pot of veggies cool a bit first!) blend the soup in batches until smooth.
- Ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired. Enjoy!
Notes
- Refrigerate the soup in an airtight container for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 293kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 12.5g | 19% |
| Saturated Fat | 2.5g | 13% |
| Sodium | 646mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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