Vegetable Detox Soup Recipes

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VEGETABLE DETOX SOUP



Vegetable Detox Soup image

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it's comforting, flavorful and packed with lots of healthy vegetables.

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Soup

Time 40m

Number Of Ingredients 18

olive oil
1/2 of a red onion (diced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (peeled and minced)
2 cups chopped celery
1 cup chopped carrots
3 cups broccoli florets
1 cup cauliflower florets
1/2 teaspoon turmeric (optional or to taste)
1 can 14.5 oz can of no salt diced tomatoes (preferably organic)
4 cups water
1 teaspoon Italian seasoning
pink Himalayan salt (or sea salt, to taste)
fresh cracked black pepper (to taste)
2 cups kale (de-stemmed and torn in pieces)
1 cup purple cabbage (chopped)
juice from 1/2 of a small lemon
handful chopped parsley (for serving)

Steps:

  • 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 Facts : Calories 39 kcal, Carbohydrate 8 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GREEN DETOX SOUP



Green Detox Soup image

Full of iron, potassium, vitamin K, folic acid, and many other nutrients, this cleansing soup full of green veggies is as delicious as it is healthy.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 15

2 tablespoons olive oil
1 ½ cups chopped fennel
1 ⅓ cups sliced leeks
1 ¼ cups chopped celery
2 cloves garlic, smashed
1 (10 ounce) zucchini, cubed
1 (10 ounce) package fresh spinach
½ (12 ounce) bag fresh broccoli florets
6 leaves Tuscan kale, ribs removed and cut into small pieces
¼ cup chopped flat-leaf parsley
4 cups low-sodium vegetable broth
2 cups hot water as needed
1 avocado, diced
1 teaspoon spirulina powder
10 tablespoons gomasio (toasted, crushed sesame seeds)

Steps:

  • Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
  • Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
  • Ladle soup into bowls and serve each with 1 tablespoon gomasio.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 14.4 g, Fat 10.6 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 384 mg, Sugar 2.2 g

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