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Vegetable Detox Soup Recipe

Vegetable Detox Soup Recipe

150kcal
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
A soothing and flavorful Vegetable Detox Soup recipe packed with seasonal vegetables for a nutritious meal.
Servings 4 servings
Course Lunch
Cuisine Vegetarian

Ingredients

For the Soup
  • 2 tablespoons Olive oil a rich base for sautéing, adding depth and flavor.
  • 1 medium onion (chopped) provides sweetness and aroma as it cooks down.
  • 3 cloves garlic (minced) infuses the soup with a warm, comforting essence.
  • 2 medium carrots (diced) adds natural sweetness and a bright orange hue.
  • 2 stalks celery (diced) contributes a crunchy texture and fresh flavor note.
  • 1 medium bell pepper (diced, any color) brings a pop of color and a slight sweetness.
  • 1 medium zucchini (diced) enhances the soup’s texture.
  • 1 cup green beans (trimmed and cut into 1-inch pieces) offers a vibrant crunch.
  • 14 ounces diced tomatoes (with juices) provides acidity and base.
  • 6 cups vegetable broth the essential liquid that packs in flavor.
  • 1 teaspoon dried thyme infuses herbal notes.
  • 1 teaspoon dried oregano adds a warm, earthy flavor.
  • to taste salt and pepper season to taste.
  • 2 cups spinach or kale (roughly chopped) boosts nutrition and adds color.
  • 1 juice of lemon brightens the soup.
  • to garnish fresh parsley optional finishing touch.

Equipment

  • Large Pot

Method

How to Make Vegetable Detox Soup
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced carrots, celery, bell pepper, zucchini, and green beans to the pot.
  5. Add the diced tomatoes with their juices and the vegetable broth to the pot.
  6. Stir in the dried thyme, dried oregano, salt, and pepper.
  7. Bring the mixture to a boil.
  8. Reduce the heat to low and let the soup simmer for about 20 minutes.
  9. Stir in the chopped spinach or kale and cook for 2–3 minutes until wilted.
  10. Remove the pot from heat and stir in the lemon juice.
  11. Serve hot and garnish with fresh parsley if desired.

Nutrition

Serving1bowlCalories150kcalCarbohydrates26gProtein4gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium600mgPotassium800mgFiber7gSugar5gVitamin A6000IUVitamin C25mgCalcium80mgIron2mg

Notes

Chop vegetables uniformly for even cooking. Add tougher vegetables first and avoid overcooking greens.

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