Slimming Detox Soup
User Reviews
3.2
Slimming Detox Soup
Description
Slimming Detox Soup begins by sautéing shallots, garlic, and fresh ginger in olive oil to build a subtle aromatic base. Chicken broth is added to the pan, warming the liquid before layering in the vegetables. Root vegetables like carrot and beet simmer first to begin softening, followed by cruciferous elements broccoli and cauliflower, and optional chili pepper to add gentle heat.
The soup continues by adding fresh vegetables with shorter cooking times including pea pods, mushrooms, shredded red cabbage, and bell pepper. It is brought back to a boil and simmered briefly so vegetables remain just tender and retain some bite. Leafy greens and halved grape tomatoes are stirred in at the end to wilt slightly without losing color or freshness.
This soup has a mild, delicate flavor that highlights the natural sweetness and texture of a variety of vegetables instead of strong seasoning. The broth carries the subtle heat of ginger, a hint of garlic, and freshness from the vegetables. The optional chili adds warmth without overpowering the other ingredients.
Serve the soup with grated Parmesan for a touch of savory richness. It’s suitable as a light meal or first course and offers flexibility to incorporate numerous vegetables while avoiding starchy types for a light, detox-style dish. Adjust seasoning and vegetable mix according to taste and seasonal availability.
Ingredients
- 2 Tbsp olive oil
- 1 large shallot peeled and thinly sliced
- 2 cloves garlic minced
- 2 inches ginger peeled and grated, fresh
- 32 ounces chicken broth unsalted
- 1 large carrot peeled and thinly sliced
- 1 medium golden beet or several baby beets, peeled and sliced
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1 Chili pepper I used a Serrano pepper, sliced (optional, hot
- 3/4 cup pea pods any type, halved if large
- 1 cup mushroom sliced
- 1 cup red cabbage shredded
- 1 bell pepper any color, cut in strips
- salt to taste
- black pepper to taste
- 1 cup kale and/or spinach leaves, baby
- 1/2 cup grape tomatoes cut in half
garnish
- Parmesan Cheese or other hard Italian cheese, grated
Instructions
- Heat the olive oil in a large heavy bottomed pan over medium heat. Gently sauté the shallot, garlic, and ginger for a few minutes until softened.
- Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
- Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
- Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don't require much cooking at all. Season to taste with salt and black pepper.
- When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.
Notes
- Vegetable quantities are flexible; add more or less depending on whether you want a thicker or brothier soup.
- Avoid starchy vegetables like potatoes, corn, or peas for this slimming and detox style soup.
- Feel free to use other vegetables like asparagus, Brussels sprouts, Napa cabbage, celery, green beans, bok choy, or summer squash.
- Shallot, garlic, and ginger form an important flavor base and should not be omitted.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adding canned crushed tomatoes can increase the flavor complexity if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 8ounces (1 cup) | |
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1002mg | 42% |
| Potassium | 747mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 6407IU | 128% |
| Vitamin C | 117mg | 130% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.2
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