Detox Vegetable Soup

It is so nice to have light, healthy, and delicious meals to turn to when I feel “weighed” down from overindulging. This Detox Vegetable Soup is one of the easiest (and tastiest) ways to keep your gut in check and use up random veggies in the kitchen. This simple soup is a perfect choice when you are feeling the need to simplify and detox your diet.

Clean eating.

This grain-free and gluten-free soup recipe will fill you up without weighing you down. It is plant-based and cholesterol-free, yet it still has a nice protein boost from beans. An entire pot of this Vegetable soup has only 1 teaspoon of salt, and you can reduce that is you need an even lower sodium option.

A totally customizable soup.

This soup is truly an “anything goes” situation. I always use onion, celery, carrots, and garlic as the soup base, but everything else can vary depending on what is on hand! Any mix of canned, frozen, and fresh vegetables are welcome in this soup. Add any variety of canned beans, and your favorite fresh herbs, and you’ve got soup. This one may taste a little different every time you make it, but it will always be delicious!

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Detox Vegetable Soup

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Soups, Stews, and Chili – American

By Amy – Serves: 4+

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

A totally customizable vegetable soup.

Ingredients

• 1 tbsp olive oil + extra for drizzling
• 1 med onion, chopped
• 2 ribs celery, chopped
• 1 lrg carrot, peeled and chopped
• 4 cloves garlic, minced
• 4 cups fresh veggies, chopped (this can be potatoes, bell pepper, squash, cauliflower, eggplant, etc)
• 6 cups veggie broth
• 1 can diced tomatoes, undrained
• 1 can beans, drained
• 2 bay leaves
• 1 tsp salt
• 1/8 tsp pepper
• 2 cups frozen veggies (green beans, corn, peas, etc) and/or dark leafy greens, chopped
• 3 tbsp fresh herbs, chopped (parsley, basil, cilantro, dill, etc)

Instructions

1

Heat olive oil in a large pot over medium heat. Add the onion, celery, carrot and cook until softened 3-5 minutes. Add garlic and fresh veggies, sauté another 3 minutes.

2

Put broth, tomatoes, and beans in the pot, turn up heat and bring to boil. Reduce heat. Add bay leaves, salt & pepper, and simmer for 25 minutes.

3

Next add frozen veggies (and/or greens) and cook another 10 minutes. Remove bay leaves and check seasoning. Top with fresh herbs and olive oil drizzle.

Notes

If using greens (kale, spinach, etc) add them in the last 10 minutes of cook time so they maintain quality. For a fancy finish, drizzle olive oil over each soup portion before serving.