Recipe: Detox Vegetable Soup
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.
What To Put In Detox Vegetable Soup
Vegetable soups are incredibly easy to customize which makes it a wonderful recipe to make with whatever you have on hand. However, there are a few staple ingredients that you’ll be sure you’ll want to use.
I always start with carrots, celery and onion. This is called a “mirepoix” and it’s often the base to many soups, stews and casseroles. This will give you lots of delicious flavor and nutrition.
Add in another favorite veggie or two (or three!) – cauliflower, broccoli, peppers, or green beans are what I typically use but feel free to use peppers, mushrooms, peas or leeks too!
You can also add detoxifying greens. I like to use cabbage but spinach or swiss chard are delicious options as well.
If you would like to add an animal protein, you certainly can. Ground chicken or turkey are great additions that are low in fat. Otherwise, you can keep this soup vegetarian.
If you want to keep your soup vegetarian but still up your proteins try adding canned beans or lentils. We love cannellini beans or another white bean in this detox vegetable soup, but yet again, you are free to use what you have on hand.
Herbs are a great ingredient to bring extra flavor. There are many herb combinations so you can’t really go wrong. These are the most common herbs used in vegetable soups. Pick 2-3 and you should be good!
- bay leaves
- red pepper flakes
For any vegetable soup, you’ll need to use a liquid most often in the form of broth. Homemade broth is wonderful but you can also buy storebought. Feel free to use bone broth, chicken broth, or vegetable broth based on your preferences.
To change things up a bit, you can also use a can of crushed tomatoes as a substiture for a portion of your broth.
Similar to the meat, adding a carbohydrate is optional. If you’re looking for a more hearty soup, add in pasta, potatoes, or gnocchi. Just note that these additions are going to up your calories and overall carbs for the dish.
How To Make Detox Vegetable Soup
We love to use an enamel-coated cast iron dutch oven. It’s the perfect vessel for a big batch of vegetable soup, however, you can use whatever large pot you have.
If you’re using meat, I like to cook this first. You can then set it aside and saute your vegetables. Start with your firmer vegetables and let them cook until tender. If you’re using softer vegetables like mushrooms, wait to add those in until the other vegetables have had time to soften.
If you’d like a thicker soup, add flour to your base once the vegetables have softened. Allow the flour to cook 1-2 minutes before proceeding. Another option is to create a roux or add gelatin to your soup as it simmers.
Next, you’ll add in your broth, any canned tomatoes and bring the mixture to a boil. You can also add the meat back in at this point.
If you’re adding carbohydrates such as pasta, you can either choose to cook this in advance at which point, you’ll add at the end, otherwise, you’ll add your dry carbohydrates in at this point to let them cook in the broth.
Allow to simmer for as long as possible – at least 20 minutes, but the key to any good soup is giving the flavors time to come together.
How To Freeze Vegetable Soup
Soups are a great option to freeze! There are just a few things to note. If you’re planning to freeze your soup, skip the carbohydrates. Pasta and potatoes tend to turn to mush when re-heating after being frozen.
It’s also a good idea to leave out any dairy when you’re freezing soup, which is why this detox vegetable soup, which doesn’t include any dairy, is a great option to freeze.
Also, be sure to cool your soup before putting it in the freezer to avoid uneven freezing and ice crystals.
Use your frozen soup within 3-6 months for best quality.
How To Cook Vegetable Soup In the Crockpot
This recipe can also be made in the crockpot. Toss everything into the pot and cook on high 3-4 hours or low 6-8 hours.
If you’re using meat in your soup, saute it in a pan before adding into the pot.
Try Our Other Soup Recipes
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 14-ounce can diced tomatoes
- 1 cup broccoli or cauliflower florets
- 4 cups vegetable or chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 can white beans, such as cannellini
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups of greens, stemmed and chopped
- 2 tablespoons fresh parsley, chopped
- Add oil to large pot and saute onion, carrots and celery until tender.
- Add garlic and cook 1-2 more minutes.
- Add tomatoes, broccoli, broth, herbs and seasonings.
- Bring to a boil and simmer for 20 minutes.
- Add in beans and greens and cook until wilted.
- Serve with fresh parsley.
From the kitchen of: Get Healthy U