Detox vegetable soups are delicious, easy to make and inexpensive, making them the perfect foods to cleanse your system and get your body in shape. And you’re sure to find something to suit your palette in our collection of soup recipes.
- 1 1. Vegetarian Hot And Sour Soup
- 2 2. Tender and Spicy Green Soup
- 3 3. Radish and Leek Soup
- 4 4. Lentil, Kale, and Sweet Potato Stew
- 5 5. Healthy Leek and Carrot Detox Soup
- 6 6. Detox Veggie Soup
- 7 7. Vegan Kale and Lentil Soup
- 8 8. Broccoli and Pea Potage with Thyme (soup)
- 9 9. Detox Green Machine Soup
- 10 10. Vegetarian Stew with Quinoa, Butternut Squash & Coconut
- 11 11. Beans & Greens Soup
- 12 12. Pump Up Your Greens ‘Creamed’ Soup
- 13 13. No – Chicken Soup
- 14 14. Roasted Butternut Squash & Apple Soup
- 15 15. Detox Soup: Cleansing Miso, Beet, Asparagus
1. Vegetarian Hot And Sour Soup
- 1 oz. dried mixed mushrooms
- 8 cups water
- 3 tablespoons sherry cooking wine
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1½ teaspoons kosher salt
- 1 tablespoon grated ginger
- 1 pound extra firm tofu, cut into ½ inch cubes
- 2 tablespoons cornstarch
- 2 eggs, lightly beaten
- 6 scallions, trimmed and thinly sliced
- ¼ teaspoon white pepper
- Pure sesame oil, for serving
- Put the dried mushrooms in a bowl with 2 cups of boiling water to cover.
- Cover with a plate and allow to rest for at least half an hour.
- While the mushrooms rehydrate, prepare the tofu, ginger, and scallions.
- Take the mushrooms out of the hot water and set aside the liquid for the soup.
- Thinly slice the mushrooms.
- In a large pan, combine the sliced mushrooms with the other six cups of water and the set aside liquid from the mushrooms.
- Bring to a gentle boil over medium-high heat.
- Add the soy sauce, salt, ginger, sherry, vinegar, and tofu.
- Reduce the heat and let it simmer without a cover for at least 10 minutes.
- In a small bowl, whisk the cornstarch with about ¾ cup of hot liquid from the soup pan until cornstarch is dissolved.
- Pour this mixture back into the soup pan, stirring all the time to distribute evenly.
- The soup will slightly thicken.
- While constantly stirring, drizzle the beaten eggs into the simmering soup.
- Add in the white pepper and scallions and cook for another minute or two.
- Serve hot with a little drizzle of sesame oil on top.
2. Tender and Spicy Green Soup
- 4 celery stalks
- 1 yellow onion
- 1 green bell pepper
- 5 big handfuls of spinach
- 2 garlic cloves
- ½ teaspoon cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 teaspoon dried mint
- 5 cups of water
- cream or coconut milk (optional)
- sea salt and freshly ground black pepper
- Boil the water in a large pan and add sea salt to your taste.
- Chop your bell pepper, onion, celery, and spinach and add them to the pot.
- Cook the vegetables over medium to high heat covered with a lid for 15 minutes or until they are soft.
- Turn the heat off and add 2 garlic cloves whole and blend your soup – the raw garlic will give the soup a nice spicy note.
- Serve the soup in dishes and add some coconut milk or cream if you want to, sprinkle with some more freshly ground black pepper and sea salt.
3. Radish and Leek Soup
- ¾ lb radishes, halved
- 3 yukon potatoes, peeled and cubed
- 2 leeks
- 32 oz chicken broth
- 1-2 teaspoons Bragg’s Sea Kelp Seasoning
- 2 tablespoons butter
- 1 cup whole milk
- Salt and pepper to taste
- Cut off the tops of the leeks and set aside.
- Cut up the stalk.
- Wash the leaves well and set aside.
- Add the butter to a large pan over a medium high heat then add the halved radishes, the cubed yukon potatoes, the chopped leeks, and the Bragg’s Sea Kelp Seasoning..
- Mix it up well then pour in the chicken broth.
- Place the leek leaves in the pan, standing upright.
- Bring the soup up to the boil and then reduce heat to a simmer.
- Let simmer for one hour or until vegetables are tender.
- Discard leak tops.
- Blend the soup with a stick blender.
- Stir in the milk.
- Add salt and pepper to taste
4. Lentil, Kale, and Sweet Potato Stew
- 1 can low sodium diced tomatoes
- 2 cups low sodium chicken broth
- 1 cup dried green lentils
- 1 large sweet potato, cut into small cubes
- 1 yellow onion, diced
- 1 green or red pepper, diced
- 1 tablespoon curry powder
- pinch of garam masala
- pinch of ground cumin (optional)
- 3 cloves of garlic
- 1 bunch of kale, coarsely chopped (stalks removed)
- 1 small zucchini, quartered and diced (optional)
- 2 cups water
- Sauté the onion in a tablespoon of olive oil (add a drop of water if it starts to stick).
- Add sweet potato, garlic, and curry powder after 3 minutes.
- Sauté for about 5 more minutes, until everything is tender.
- Add can of tomatoes, lentils, broth, and water.
- Simmer on a very low heat for ¾ of an hour, or until lentils are tender.
- Add kale, red pepper, and zucchini then cook for about 10 more minutes.
5. Healthy Leek and Carrot Detox Soup
- 2 medium leeks, cut in half, cleaned well, and cut into small pieces
- 4 cloves of garlic, crushed into a paste
- 1 serrano pepper, half of seeds removed, thinly sliced
- 4 carrots, scrubbed clean, skins on, cut into rough chunks
- 4 celery stalks, cut into rough chunks
- 3 small rutabagas, peeled and cut into medium dice
- 3 small zucchini, diced
- 8 cups water
- 3 roma tomatoes, with seeds and skin, diced
- 2 cups pinto beans
- 2 bunches of kale, thinly sliced
- 1 juice of ½ lemon
- sea salt, to taste
- fresh cracked black pepper, to taste
- Heat a large pan over medium to high heat.
- Add in the leeks, serranos, and garlic.
- Sauté over a low heat for 5 minutes, stirring often to avoid sticking.
- Add in the carrots, the celery and the rutabagas.
- Cook for about 5 minutes.
- Pour in the water and add the tomatoes and pinto beans.
- Bring to a simmer and cook over a low heat for about 30 minutes.
- Stir in the kale and zucchini, then cook for another 15 minutes.
- Stir in the lemon juice.
- Season with salt and pepper to taste.
6. Detox Veggie Soup
- 4 zucchini medium, or 3 large
- 4 to 6 kale leaves
- 3 to 4 green onions scallions, spring onions
- 2 large carrots
- 3 celery stalks (omit for very low sodium diets)
- 1 pound fresh organic green beans
- 1 bunch fresh Italian flat-leaf parsley
- 1 handful cilantro coriander, Chinese parsley
- 3 large organic tomatoes, or 1 can organic chopped tomatoes no salt added
- 3 cloves garlic
- 3 tablespoons Bragg’s liquid aminos or tamari (omit for low-sodium diets)
- 2 tablespoons seaweed flakes or 1 to 2 sheets nori, toasted, then crumbled
- 2 tablespoons teff seeds or amaranth seeds, optional
- 1 avocado sliced
- Wash the vegetables (zucchini to garlic) and then blend each in a food processor until they are finely chopped.
- Set aside a bit of the parsley for a garnish, if desired.
- When each vegetable is chopped, add it to a large, heavy-bottomed soup pan.
- Pour in 4 cups of spring or filtered water.
- Add the Bragg’s or tamari, seaweed, and the amaranth or teff seeds, if using.
- Bring to a simmer, then lower the heat, and then let cook gently for 30 minutes, with a cover.
7. Vegan Kale and Lentil Soup
- 8 cups vegetable broth
- 1 ½ cups red lentils (rinsed)
- 2 carrots
- 2 onions (diced)
- 1 bunch kale (remove stem and roughly chop)
- 1 clove garlic
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon parsley (chopped then measured)
- zest ½ lemon
- Add the vegetable broth, the lentils, the carrots, the onions, the kale, and the garlic to a large pan.
- Bring to a boil and let simmer for about 15 to 20 minutes, until the lentils are tender.
- Stir in the parsley, red pepper flakes, and lemon zest
8. Broccoli and Pea Potage with Thyme (soup)
- 1 tablespoon olive oil
- ¼ cup chopped green onions
- 1 shallot, finely chopped
- 1 lb broccoli, cut into florets
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups vegetable broth
- ¾ cup frozen peas, thawed
- ¾ cup cooked green or brown lentils
- 1 to 2 cups fresh organic spinach, cleaned, stems removed, and torn into small pieces
- Heat oil in large saucepan over medium-high heat until hot.
- Add green onion and shallots and cook 3-5 minutes, stirring frequently.
- Add broccoli, thyme, salt and pepper, and sauté 5 minutes.
- Add broth and bring to a boil.
- Add peas and lentils. Cook an additional 5-10 minutes, or until vegetables are tender.
- Cool slightly. Add spinach to soup pot.
- Puree soup in blender or food processor, working in batches, until smooth and creamy.
- Return soup to pan, and cook over low heat until soup is hot.
- Add salt and pepper to taste.
- Serve hot.
9. Detox Green Machine Soup
- 1 lb green beans
- 8 celery sticks
- 4 lb zucchini
- 2 bunches spinach
- 1 yellow onion
- 5 cloves garlic
- 1 bunch basil
- 1 bunch parsley
- Steam the green beans, celery and zucchini for about 15 minutes.
- Add the onion, spinach and garlic and cook for another 5 minutes.
- For a very thick soup, drain any excess water.
- Add parsley and basil and blend in a food processor until smooth.
- Season with salt and pepper to taste.
10. Vegetarian Stew with Quinoa, Butternut Squash & Coconut
- ⅔ cup quinoa
- 1⅓ cup water
- pinch of salt
- 2 cups diced (½ inch) butternut squash
- 2 teaspoon olive oil
- 1 medium onion, diced
- ½ teaspoon kosher salt
- 2 tablespoons minced fresh ginger
- ½ large jalapeno pepper, seeds & membranes removed, minced
- 2 large cloves garlic, minced
- ½ cup lite coconut milk, stirred
- 1 can (14 oz.) petite diced tomatoes (with juices)
- 1 can (14 oz.) chickpeas, drained and rinsed
- 2 green onions, thinly sliced
- In a medium or large saucepan, heat the quinoa combined with the water, on high.
- Bring to a boil. Reduce the heat to low and cover.
- Cook for about 20 minutes, or until the water is fully absorbed.
- Remove the pan from the heat, fluff the quinoa with a fork and cover to keep it warm.
- In another medium or large saucepan bring a pinch of salt and the cubed butternut squash to a boil in enough water to cover.
- Cook for about 15 minutes until the squash is tender.
- Drain and rinse with cool water. Set aside.
- Heat the oil in a large frying pan over medium heat.
- Add the onion and salt and cook until the onions are nicely browned, about 7 to 8 minutes.
- Add the ginger and the minced jalapeno and cook for a further 2 minutes, stirring all the time.
- Add the garlic. Cook for 1 minute, keep stirring.
- Add the coconut milk, tomatoes with their juices, the chickpeas and cooked butternut squash.
- Turn the heat up to medium-high and bring it to a boil.
- Reduce heat and let simmer, stirring frequently for about 15 minutes.
- Spoon the quinoa into bowls and ladle the soup over the top.
- Garnish with green onions.
11. Beans & Greens Soup
- ¾ cup dry cannellini beans
- 2 tablespoons olive oil
- 1 onion, finely diced
- 4 to 8 cloves garlic, minced
- 1½ teaspoons sea salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon fresh thyme
- 3 tablespoons vegetable base
- 2 teaspoons tomato paste
- 6 to 7 cups water
- 4 cups collard greens, finely shredded
- fresh parsley to garnish (optional)
- grated parmesan to garnish
- Cover cannellini beans with about 3 cups of cold water.
- Cover and let soak overnight.
- Drain and rinse cannellini beans. Set aside.
- In large saucepan, heat the olive oil on a medium heat.
- Add onion and sauté for 5 minutes.
- Add the garlic, and sauté until the onions start to brown.
- Add the salt, pepper, bay leaf, thyme, and vegetable base.
- Cook for one more minute, stirring.
- Add the tomato paste, water, and beans.
- Stir to mix well and bring to a boil.
- Reduce the heat to low, and cook with the lid on for 20 minutes.
- Add greens, and cook for another 20 minutes or until the beans are soft.
- Add a little water if the soup becomes too thick.
- Remove the bay leaves.
- Garnish with chopped fresh parsley and grated parmesan.
12. Pump Up Your Greens ‘Creamed’ Soup
- 2 cups spinach leaves
- 1 avocado
- ½ cup English cucumber
- 1 green onion
- ½ cup red bell pepper
- ¼ cup vegetable broth
- 1 clove garlic
- 1 tablespoon Bragg’s soy seasoning
- 1 tablespoon lemon juice
- pinch chili powder (optional)
- freshly ground pepper, to taste
- Put all ingredients in the blender and blend until smooth.
- Serve cold
13. No – Chicken Soup
- 1 pound dry chickpeas
- 1 cup brown rice
- 2 cubes natural vegetable bouillon
- 3 tablespoons extra virgin olive oil
- 1 pound carrots, medium dice
- ½ pound celery, medium dice
- 1 medium onion, medium dice
- kosher salt and freshly ground black pepper
- 2 Days Before: Rinse the chickpeas in cold water.
- Cover in water and soak overnight at room temperature.
- Day Before: Drain the soaked chickpeas and rinse.
- Put the drained chickpeas along with 4 quarts of water into a large pan.
- Bring to a simmer over medium heat then cover and turn heat down to maintain a low simmer for one hour.
- Add the rice and bouillon to the pan and simmer for another hour.
- Let it cool and store in a sealed container overnight in a cool place or the refrigerator.
- To finish the soup: Heat a large saucepan over medium heat.
- Add the oil, celery, carrots, and onion to the pan.
- Season with salt and pepper.
- Cook until all the vegetables are tender, about 15 minutes.
- Add the chickpea-rice-broth mixture from the day before.
- Add additional water if the soup is too thick.
- Bring to a boil and simmer for five minutes.
- Season with more salt and pepper if necessary.
14. Roasted Butternut Squash & Apple Soup
- 2-3 pound butternut squash, cubed in 1-inch pieces
- 4 large sweet apples (such as Gala or Honeycrisp), cubed in 1-inch pieces
- 8 ounces mushrooms, cut in half
- 1 cup (about 4 stalks) celery, cut into 2-inch pieces
- 1 large onion, cut into fourths
- ¼ cup olive oil
- 4 cups low-sodium chicken or vegetable broth
- 1 cup apple juice
- 2 teaspoons salt + extra to taste
- 1 teaspoon black pepper + extra to taste
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon red pepper flakes, optional (for a little extra kick)
- Pumpkin seeds, optional (for garnish)
- Preheat oven to 425 degrees F.
- Mix together the butternut squash and onion with ⅛ cup of olive oil in a large bowl.
- Stir to coat evenly with the oil.
- Put the vegetables on a large baking tray and bake in the oven for 30-40 minutes.
- Mix the apples, mushrooms and the remaining olive oil.
- Put on another baking tray and bake alongside the squash for 15-20 minutes.
- Put the roasted vegetables into a large pan, and add apple juice and chicken broth.
- Using a stick blender, puree the vegetables.
- If the soup is too thick for you, add additional chicken broth or water to thin it out.
- Simmer over medium-low heat and season with spices to taste.
- Serve warm with a garnish of pumpkin seeds, parsley or thyme, and a splash of cream.
15. Detox Soup: Cleansing Miso, Beet, Asparagus
- 1 tablespoon olive oil
- ⅓ cup onion of choice diced
- ⅓ cup chopped celery
- 1 cup peeled, chopped beet
- ½ cup chopped carrot
- 1 cup chopped asparagus (bases removed, tips left whole)
- some fresh scallions, chopped
- large handful flat-leaf fresh parsley, chopped
- 1 tablespoon minced ginger
- 5 cups water
- salt (about 1 teaspoon) to taste
- 3 tablespoons miso paste of choice
- a little minced jalepeño or chile pepper (to taste)
- Heat the oil in a large pot over medium-high heat.
- Sauté the onion until it begins to brown.
- Add the scallions and celery along with half the parsley and sauté for further minute.
- Add the water, carrot, ginger, beet, salt and pepper.
- Increase the heat, bring the soup to a boil, then reduce the heat, cover and let simmer gently for 10 to 15 minutes.
- Remove a few spoonfuls of the hot liquid from the pan and put in a small bowl.
- Add miso paste to the bowl and mash it in until well mixed.
- Add the miso to the soup.
- Add the asparagus and simmer for another 5 minutes.
- Stir in retained parsley.
- Place in bowls and serve.