Vegetable Detox Soup

Introducing a revitalizing elixir for body and soul, this Vegetable Detox Soup recipe offers a nourishing blend of vibrant vegetables and aromatic herbs, simmered to perfection in a flavorful broth. From the comforting aroma of sautéed onions, carrots, and celery to the burst of color and nutrients from zucchini, red cabbage, and Tuscan kale, each ingredient contributes to a symphony of flavors and textures.

Enhanced with the earthy richness of chickpeas and the zing of lemon juice, this soup is both hearty and refreshing. Whether as a gentle reset after indulgence or a wholesome addition to your weekly meal rotation, this detoxifying soup promises to invigorate the senses and leave you feeling replenished and energized.

Vegetable Detox Soup

Ingredients

1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

2-3 celery sticks, diced

1 medium parsnip, diced

1 medium zucchini, cubed

½ small red cabbage, sliced (about ½ lb/ 225 g)

2 large garlic cloves, minced

1 teaspoon dried oregano

1-2 tablespoons fresh thyme, finely chopped

1 can (14 oz / 400 g) chickpeas, drained and rinsed

6 cups (1.5 litres) vegetable stock

Juice of half a lemon

2 cups (75 g) Tuscan kale, roughly chopped

Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, celery and parsnip for 8-10 minutes over medium heat until softened.

Add the zucchini and red cabbage and continue to cook for 2-3 minutes.

Stir in the garlic, oregano and fresh thyme and cook for another minute.

Add the chickpeas and vegetable stock and bring to a boil. Lower the heat, place a lid on the pot and simmer for 15 minutes.

Stir in the lemon juice and kale and simmer for 2-3 minutes until the kale is wilted.

Adjust the seasoning and serve.

Notes:

Vegetable Medley: A diverse array of vegetables forms the foundation of this soup, providing a spectrum of flavors, textures, and nutrients. From the earthy sweetness of carrots and parsnips to the crisp freshness of zucchini and the vibrant hue of red cabbage, each ingredient contributes to a harmonious blend.

Aromatics: The aromatic base of onion, garlic, and herbs infuses the soup with depth and complexity. The combination of dried oregano and fresh thyme adds both warmth and freshness to the dish.

Protein and Fiber: Chickpeas serve as a hearty source of protein and fiber, enhancing the soup’s satiety factor and nutritional profile.

Broth: Vegetable stock forms the liquid base of the soup, imbuing it with savory depth while keeping it light and refreshing.

Lemon Juice: The addition of fresh lemon juice brightens the flavors of the soup, adding a subtle tanginess that balances the richness of the vegetables.

Greens: Tuscan kale adds a nutritious boost and vibrant color to the soup. Its hearty texture holds up well to simmering, providing a satisfying bite.

Seasoning: Salt and freshly ground black pepper are added to taste, allowing for customization according to personal preference. Adjustments can be made to suit individual flavor preferences.

Nutrition Information:

Yield: 6 | Serving Size: 1

Amount Per Serving:

Frequently Asked Questions:

Can I customize the vegetables in the detox soup?

Absolutely! Feel free to swap or add vegetables based on your preferences or what’s available.

Is there a specific type of kale to use, or can I choose any variety?

Tuscan kale is recommended for its tender texture, but you can use other kale varieties as well.

Can I use homemade vegetable stock instead of store-bought?

Yes, homemade vegetable stock is a great option, and it allows you to control the flavor and sodium content.

How long can I store the vegetable detox soup in the refrigerator?

Store the soup in an airtight container in the refrigerator for up to 4-5 days.

Can I freeze this soup for later use?

Yes, you can freeze the soup in freezer-safe containers for up to 2-3 months.

Can I add protein, like chicken or tofu, to make it a complete meal?

Absolutely! Adding cooked chicken or tofu is a great way to boost the protein content of the soup.

Is there a suitable substitute for chickpeas?

White beans or lentils can be excellent substitutes for chickpeas in this soup.

How can I enhance the flavor of the soup?

Experiment with additional herbs and spices, such as cumin, coriander, or smoked paprika, to add depth to the flavor.

Can I make this soup in a slow cooker or Instant Pot?

Yes, adapt the recipe for your preferred appliance, adjusting cooking times accordingly.

Is this soup suitable for a low-sodium diet?

Yes, you can control the sodium content by choosing low-sodium vegetable stock or making your own. Adjust salt to taste.