Detox Vegetable Soup Recipe

With the holiday season just around the corner, it’s easy to care less about our diet and enjoy eating with friends, family, and loved ones. It’s hard to say no to whatever food is on the table, whether it’s unhealthy, heavily-processed, or alike. That’s okay, though! Even though we’re trying to promote healthy eating on this site, a big part of it also focuses on family and lifestyle. So, go ahead and have some fun – we’ve got your back!

As soon as the holidays are over, it’s now time to get back on track. I know, you’re gonna be lethargic and sloppy, and that’s why we’ve created this Detox Vegetable Soup Recipe to remove all the toxins that you’ve ingested during the holidays. Even if it’s not, it’s always good to detox once in a while. As a bonus, it can also help you shed off some pounds. So, without further ado, here’s the recipe that y’all will surely need. Happy Eating!

Print Pin

Detox Vegetable Soup

Sometimes, we can’t help but eat empty calories or junk foods, especially during the holiday season. However, we most likely feel guilty and regretful afterward, when we’re already lethargic. This easy detox recipe is all you need to remove all those toxins and get back on track as soon as possible. It’s light, hearty, and flavorful, yet it’s easy to make and highly nutritious.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 servings

Calories 120kcal

Ingredients

• 1/2 tablespoon extra-virgin olive oil
• 1 medium yellow onion diced
• 1 large carrot peeled and chopped
• 2 pieces celery stalks chopped
• 1 piece red bell pepper chopped
• 4 pieces garlic cloves minced
• 4 cups water
• 1/4 bunch fresh oregano
• 10 pieces fresh basil leaves
• 2 sprigs fresh thyme
• 1/2 teaspoon fine sea salt
• 4 cups of kale stemmed and chopped
• 2 tablespoons fresh parsley chopped, for garnish

Instructions

• Heat up a large pot over medium-high heat and add EVOO.
• Sauté onions, carrots, and celery and cook until the onions are translucent (about 3 to 5 minutes.)
• Add in the bell pepper and garlic cloves and cook for another minute. Stir in green beans and cook for another minute.
• Add the diced tomatoes, water, herbs, and spices and mix well.
• Bring to a boil and then let it simmer, uncovered, and over med-low heat, for roughly 20 to 25 minutes.
• Add in kale and cook for another 5 minutes or until the kale wilts.
• Transfer to a serving bowl, garnish with fresh parsley and serve warm.

Notes

• This recipe can be done ahead of time. Keep them in airtight containers, making sure they’re at room temperature before you refrigerate or freeze them. They’ll last for about a week in the fridge and several months in the freezer.
• It’s important that the ingredients are of the same size to ensure even cooking.
• Alternatively, you may use a food processor and pulse these ingredients once or twice to get the same size. Be careful not to purée them, though!

Nutrition

Calories: 120kcal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 874mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9910IU | Vitamin C: 122mg | Calcium: 137mg | Iron: 2mg

Love this recipe? Share with us your thoughts in the comments section below.