Vegan Vegetable Turmeric Detox Soup

With the busy holiday season coming up January health kicks and New Year resolutions not too far away, this detox soup is the perfect recipe to help you eat clean and healthy. This soup is made with veggies and full of ingredients that’ll help you detox pre-holiday season or after.

❤️ Why You’ll Love Detox Soup

• Quick Prep: Prep this soup in only 20 minutes and have it ready to eat in just an hour
• Healthy: Loaded with veggies and healthy spices like garlic and turmeric, this soup will have you feeling in tip-top shape!
• Vegan: This recipe is vegan-friendly so if you have any dietary restrictions you don’t have to worry

🍲 Ingredients

Asparagus: Asparagus has a well-known antioxidant called glutathione that promotes detoxification. It’s also a great soup of fiber, folate, iron, and vitamins. 

Broccoli: Broccoli contains sulforaphane which is great at fighting off infectious cells in your body. 

Kale: You don’t need me to tell you about how kale is a superfood. It’s packed with amino acids and can help manage your blood pressure due to its high levels of magnesium and potassium.

Garlic: Did you know that there is a mineral in garlic that can help cleanse your liver? Can you think of an ingredient you need more pre or post-holiday season? This mineral can trigger liver enzymes that naturally flush out the toxins in your body.

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Turmeric: Last but not least, turmeric! Turmeric is great at reducing inflammation and studies have shown that it can even have the potential to prevent and treat chronic conditions. I love to throw turmeric into my smoothies, soups, dressings, or wherever I can.

👩‍🍳 How to Make Detox Soup

1. For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onions. 
2. Sweat this out for around 5-8 minutes.  
3. Allow to brown slightly, and stir often to avoid burning.
4. Thinly slice the garlic cloves, adding them to the onions.
5. Cook for 2 – 3 minutes until fragrant and slightly soft.
6. Add the salt, pepper, and turmeric powder, cooking for 5 minutes on medium heat. The longer you cook this, the stronger the flavors will be!
7. Chop the green onion, adding it to the pot. Cook for another 2 minutes.
8. Prepare all of the other vegetables, cutting them into medium-sized pieces.
9. Add the celery, broccoli, and carrots.
10. Let this cook for another 10 minutes until the vegetables are tender.
11. Drain + rinse the can of chickpeas and add it to the vegetables, cooking for 5 minutes to allow them to cook slightly and to let the flavors soak in! 
12. Add the bouillon paste and boiling water to the pot.
13. Allow cooking for 10 minutes on medium-high heat.
14. Add the kale & asparagus to the pot, cooking until the asparagus is soft. 
15. Remove one-half to two-thirds of the soup from the pot into a blender. Blend until smooth, adding back into the pot.  Adjust seasoning if desired. 
16. Serve immediately with fresh herbs

🗒 Tips & Tricks

• Get Creative: Add or swap for any of your favorite vegetables! Make this the ultimate vegetable soup – delicious
• Meal Prep: Make a big batch on a Sunday evening to have in the fridge for a healthy lunch all week

🗒 Best served with

• Easy Vegan Crab Cakes
• Fluffy Greek Pita

👝 How to Store Leftovers

Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.

🤔 Common Questions

Vegan Vegetable Turmeric Detox Soup

5 from 8 votes

This detox soup is loaded with healthy, detoxifying ingredients that can help get your body feeling at its best pre or post-holiday season.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Vegan Meals

Cuisine Mediterranean-Inspired

Servings 6 -8

Calories 102 kcal

Ingredients

  

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• 1 tbsp olive oil
• 3 small yellow onions
• 5 garlic cloves
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp turmeric powder
• 7 sprigs green onion
• 6 stalks of celery
• 1 cup broccoli
• ½ cup carrots
• 1- 398 ml can of chickpeas
• 2 tbsp bouillon paste
• 7 cups boiling water
• 1 bunch asparagus
• 1 bunch green kale

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Instructions

 

• For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onions. 

Sweat this out for around 5-8 minutes.  

• Allow to brown slightly, and stir often to avoid burning.
• Thinly slice the garlic cloves, adding them to the onions.

Cook for 2 – 3 minutes until fragrant and slightly soft.

• Add the salt, pepper, and turmeric powder, cooking for 5 minutes on medium heat. The longer you cook this, the stronger the flavors will be!
• Chop the green onion, adding it to the pot. Cook for another 2 minutes.
• Prepare all of the other vegetables, cutting them into medium-sized pieces.
• Add the celery, broccoli, and carrots.
• Let this cook for another 10 minutes until the vegetables are tender
• Drain + rinse the can of chickpeas and add it to the vegetables, cooking for 5 minutes to allow them to cook slightly and to let the flavors soak in! 
• Add the bouillon paste and boiling water to the pot
• Allow cooking for 10 minutes on medium-high heat.
• Add the kale & asparagus to the pot, cooking until the asparagus is soft. 
• Remove one-half to two-thirds of the soup from the pot into a blender. Blend until smooth, adding back into the pot.  Adjust seasoning if desired. 

Serve immediately with fresh herbs!

Notes

Serve the soup with your favorite plant-based milk!

Add or swap for any of your favorite vegetables! Make this the ultimate vegetable soup- absolutely delicious.

Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.

Nutrition

Serving: 6-8 | Calories: 102kcal | Carbohydrates: 15.5g | Protein: 4.5g | Fat: 3.1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.8g | Sodium: 505.4mg | Fiber: 4.8g | Sugar: 2.9g

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