Vegetable Detox Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 people
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Calories
39 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Vegetable Detox Soup
Description
This Vegetable Detox Soup begins by sautéing red onion, garlic, and fresh ginger in olive oil to develop a fragrant base. Celery, carrots, broccoli, and cauliflower are added and cooked briefly, followed by turmeric and canned diced tomatoes to build layered vegetable flavors. Water is added to create the broth, and the soup is simmered until the vegetables are tender. Near the end of cooking, kale, purple cabbage, and lemon juice are stirred in to maintain their texture and brightness. Italian seasoning, salt, and freshly cracked black pepper season the soup, which is garnished with chopped fresh parsley before serving.
The blend of vegetables provides a mix of colors, textures, and nutrients, with a mildly spicy and fresh flavor profile accented by ginger and lemon. The inclusion of turmeric adds subtle earthiness and a warm hue. This soup offers a light yet satisfying option for a vegetable-forward meal.
It is best served hot, either as a simple meal itself or as a starter to a larger meal. The fresh parsley adds brightness and color at the end.
Notes mention the original posting date and author but do not provide additional preparation tips.
Ingredients
- olive oil
- 1/2 red onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger peeled and minced, fresh
- 2 cups celery chopped
- 1 cup carrot chopped
- 3 cups broccoli florets
- 1 cup cauliflower florets
- 1/2 teaspoon Turmeric optional or to taste
- 1 can diced tomato no salt, preferably organic, 14.5 oz can
- 4 cups water
- 1 teaspoon Italian seasoning
- pink Himalayan salt or sea salt, to taste
- black pepper to taste, fresh cracked
- 2 cups kale de-stemmed and torn in pieces
- 1 cup purple cabbage chopped
- lemon juice from half of a small lemon
- parsley for serving, handful, chopped
Instructions
- In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
- Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
- Serve hot with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 41mg | 2% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2680IU | 54% |
| Vitamin C | 84.2mg | 94% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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