Recipe: Detox Vegetable Soup
PHOTO CREDIT: TheHealthyMaven.com
If you are trying to eat clean, this delicious, low-fat detox soup is the perfect recipe for you! Plus, it’s really a beautiful soup due to all the colorful vegetables.
The vitamin-rich, fiber-filled, low-sugar recipe is vegetarian, but if you’re looking for additional protein, you can easily add a can of garbanzo beans or cooked ground turkey. This rich and flavorful soup recipe is a great way to naturally detoxify the body, so make a big batch and eat healthy all week!
What Does a Detox Soup Do?
At Get Healthy U, we’re not big on “detox diets” in the way of companies selling cleanses that promise a six-pack using pills and potions. Instead we believe in aiding the body’s already existing detoxification processes naturally. Making healthy soupd like this detox vegetable soup is a great way to do that.
The liver, kidney and colon function as elimination organs and when functioning properly, naturally rid the body of toxins and waste. Eating real food and eliminating processed foods is going to be the best way to ensure that they can carry out their functions most efficiently.
This healthy vegetable soup is a great way to achieve that goal. Containing eight different vegetables, this soup packs a major nutrition punch and gives your body exactly what it needs to naturally detoxify.
What is the Best Soup For Weight Loss?
Soup can also be a great choice for weight loss. You just need to know what to load it up with.
For a weight loss soup, you’re going to want to steer clear of higher calorie ingredients like heavy cream, cheese and sausage for example.
Instead look for a healthy base like vegetable broth or chicken stock, load up on the veggies (who has ever gained weight from eating too many veggies?!), and give it some added flavor boost through fresh and/or dried herbs. All of these ingredients are not only helpful aids for weight loss, but are super healthy and delicious.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 cups green beans, trimmed and chopped
- 1 28-ounce can of diced tomatoes
- 4 cups vegetable stock
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups of kale, stemmed and chopped
- 2 tablespoons fresh parsley, chopped
From the kitchen of: The Healthy Maven