A vegetable detox soup can come to the rescue on numerous occasions. It’s a great dish to start the year on a healthy note, but it also comes in handy after a long day of holiday eating. When you gorge on a buffet of carb- and calorie-heavy dishes, it’s nice to replenish the body with easy-to-digest ingredients the next day. Vegetables provide the body with lots of fiber and antioxidants that may boost immunity and enhance digestion.
It’s intimidating to look at a long list of ingredients (as is the case with this recipe) and think that the recipe is difficult to make. The good news is that you will cook everything in the same pot. Plus, this dish comes together in a mere 20 minutes! There’s no need to spend hours tending to this soup! The longer the vegetables cook, the more nutrients they lose. The quicker cooking process help them retain a high percentage of their nutrients.
This soup is rich in detoxifying agents that come from the celery, broccoli, cauliflower and kale. A quick note about the kale is that you’ll add it towards the very end of the cooking process. Adding kale to the soup too early will give it an unpleasant texture. Adding it to the pot during the last couple minutes helps the kale retain both its texture and nutritional profile. You’ll sauté all of the other vegetables before you add the can of diced tomatoes and water. Now, it’s best to purchase a can of diced tomatoes that has no salt added. Make sure to purchase the no salt variety because a regular can of diced tomatoes can contain around 800 milligrams of sodium or more, depending on the brand. Keep sodium levels down, people!
- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- olive oil
- 1/2 of a red onion, diced
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, peeled and minced
- 2 c celery, chopped
- 1 c carrots, chopped
- 3 c broccoli florets
- 1 c cauliflower florets
- 1/2 tsp. turmeric powder
- 1 (14.5 oz) can of no salt diced tomatoes
- 4 c filtered water
- 1 tsp. Italian seasoning
- pink Himalayan salt, to taste
- fresh cracked black pepper, to taste
- 2 c kale, de-stemmed and torn in pieces
- 1 c purple cabbage, chopped
- juice from 1/2 of a small lemon
- handful chopped parsley for serving
- In a large pot over medium-high heat, warm about a tablespoon of olive oil for 30 seconds.
- Add the onion, garlic, and ginger and cook for two minutes, stirring occasionally.
- Add the celery, carrots, broccoli, and cauliflower to the pot and stir to combine. Cook for two to three minutes and then pour in the turmeric and can of diced tomatoes.
- Pour the water in and bring the liquid to a boil. Reduce the heat to a low simmer and cook for 15-20 minutes, or until all the vegetables are soft.
- In the last two to three minutes of the cooking process, add the Italian seasoning, Himalayan salt, black pepper, kale, cabbage, and lemon juice. Stir frequently and then remove from heat.
- Ladle the soup into bowls and top with optional watercress or freshly chopped parsley.