Nourishing Detox Soup
A light, vegetable-packed soup designed to be cleansing and comforting. It features a flavorful broth with a vibrant mix of green vegetables and detoxifying spices, perfect for two servings.
Cook aromatics and hard vegetables
Heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Stir in the minced garlic and grated ginger. Cook for 1 minute until they smell pleasant (fragrant).
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Cooking these vegetables first builds the flavor base for the soup.
Add broth and spices
Pour in 4 cups vegetable broth. Stir in 1/2 teaspoon ground turmeric, 1/4 teaspoon black pepper, and 1/4 teaspoon salt (you can add more later if needed). Bring the soup to a gentle simmer (cook gently just below boiling, with small bubbles). Add the 1/2 cup chopped broccoli florets and 1/2 cup chopped zucchini. Cover the pot and simmer for 10-12 minutes, or until the vegetables are tender.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Keeping the lid on helps the vegetables cook faster and retain nutrients.
Finish with greens and lemon
Stir in the 2 cups fresh spinach until it wilts (becomes soft and droopy), which usually takes about 1-2 minutes. Remove the pot from the heat. Stir in 1 tablespoon fresh lemon juice.
💡 Pro Tips:
- •Adding spinach at the very end keeps its bright green color and nutrients.
- •Lemon juice brightens the flavors and adds a fresh taste.
Serve
Taste the soup and adjust salt or pepper if needed. Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons chopped fresh parsley. Serve immediately.
💡 Pro Tips:
- •This soup is best enjoyed fresh and warm.
- •You can customize with other vegetables you have on hand.
- Medium pot or Dutch oven
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a creamier texture, you can blend a portion of the cooked soup before adding the fresh spinach, then stir it back in.
- 💡Add a pinch of red pepper flakes with the spices for a little warmth and extra metabolic boost.
- 💡This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.
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