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Cleansing Detox Soup
[Vegan]

SL By: Shannon Leparski

Author Bio

Shannon Leparski is a health and nutrition enthusiast for the plant-based lifestyle. She shares her... Read More

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Cleansing Detox Soup [Vegan]

Dairy Free

Vegan

This detox soup recipe is packed with all the good stuff! The leafy greens, broccoli, celery, and carrots will nourish you and make you feel whole. Even though it's oil-free, it's full-flavored, thanks to fresh lemon juice, ginger, turmeric, cinnamon, and a touch of cayenne. This detox soup recipe is... Read More

Ingredients You Need for Cleansing Detox Soup [Vegan]

1/4 cup water or vegetable broth
1/2 of red onion, diced
2 cloves garlic, minced
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli, broken into florets
1 cup chopped tomatoes
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper, or to taste (optional)
fine-grain sea salt and black pepper, to taste
6 cups water or 4 cups vegetable broth, plus 2 cups water
2 cups kale, de-stemmed and torn into pieces
1 cup purple cabbage, chopped
Juice from 1/2 of a small lemon

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How to Prepare Cleansing Detox Soup [Vegan]

Add the water or vegetable broth in a large pot and turn on the heat to medium-high. After it's hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Next, add celery, carrots, broccoli, tomatoes, and fresh ginger.
Stir and cook for 3 minutes, adding extra water or broth as needed. Stir in the turmeric, cinnamon, and cayenne pepper, plus salt and pepper to taste.
Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until vegetables are soft.
Add the kale, cabbage, and lemon juice near the last 2-3 minutes of simmering, then remove from heat and serve.

Notes

- Leftovers stay well in the refrigerator for up to 3 days. - This detox soup recipe is perfect for a light lunch with a salad on the side.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

D'Cee says:

January 11, 2018 at 7:35 pm

I actually made the soup and it was surprisingly good. I didn\’t know what to expect, but to my surprise it was good.
EMC says:

January 8, 2017 at 11:16 pm

Yummy! I made it using just water and some vegemite instead of veg stock (couldn\’t find any without sugar at the shops!) and added a sweet potato, half a cup of red lentils and half a cup of black lentils and it was turned out delicious!
s says:

December 22, 2016 at 7:02 am

nice