Detox veggie soup is vegan and gluten free soup with a hearty turmeric spiced broth veggies, and beans. It's super filling, yummy, and easy soup!
What is Detox Veggie Soup?
Basically this soup is just a real clean gal. Lots of turmeric and smoked paprika as a base, and thin sliced fennel that turns into a really buttery tasting veggie when its cooked for a while.
It comes together quickly and you can swap out lots of veggies/beans according to your faves/what you've got on hand. I've been making a variation of this for years.
This soup is light enough you can eat it year round, but the beans/potatoes and veg really do help to give it some depth and help fill you up!
Notable Ingredients:
- fennel: I just use the bulb, cored, and as thinly sliced as you can. I know it tastes like licorice raw, but cooked well, it has this super nice buttery flavor that is amazing. And I HATE licorice so take my word for it.
- chicken/Veggie broth: I am in a big bouillon phase, love how a tablespoon or two will create a decent amount of broth. You can use normal stock if you want, just adjust your salt/spices.
- potatoes: i use red, but sweet, gold and whatever else you love works.
- beans: a can or two of your faves, i used black and kidney
- carrot/celery/garlic: every soup loves this combo
- turmeric/smoked paprika: help give flavor to the broth and turmeric has amazing health benefits
- this entire soup is full of wholesome ingredients - love that for us.
Modern Home Cook Substitutions
Feel free to sub whatever you want here for your faves/what you have on hand. Any type of potato, a can or two of beans/lentils and veggies will do.
Make sure you've got the turmeric, smoked paprika, and bouillon or broth to make the base.
As always - taste and adjust seasonings as you go!
more healthy recipes like this post
- Zuppa Toscana Soup (Vegan or not!)
- Butternut Squash Curry (v, gf)
- Vegan Palak Paneer (with chickpeas)(v,gf)
- Coconut Red Lentil Dal (v, gf)
Detox Veggie Soup
Detox veggie soup is a quick and easy dinner recipe. Gluten free/vegan - this soup is full of healthy vitamins, minerals, veggies & protein.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6-7 servings 1x
- Category: Main Course
- Method: Stovetop
Ingredients
Produce:
- 1 Fennel bulb - cored, thinly sliced
- 2 carrots - sliced into half moons
- 2 celery stalks- sliced
- 5-6 cloves garlic - thinly sliced or diced
- 1-2 medium gold/red potatoes - cubed
- 1 head dino/curly kale (stems removed, cut into salad sized pieces)
- 1-2 avocados - diced for topping
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Lemon, cilantro, parsley, runny egg, crusty bread for serving (optional)
Pantry:
- 3-4 tbsp olive oil
- 1-2 tsp smoked paprika
- 2 tsp turmeric
- ¼ tsp cayenne pepper (optional)
- Kosher salt to taste
- Black pepper to taste
- 1 can black beans (rinsed and drained)
- 1 can kidney beans (rinsed and drained)
- 4 cups broth (I used chicken bouillon) 4 tsp bouillon to 4 cups water
- 2 cups water
Instructions
- *always remember to taste and season with salt as you go!
- Remove stalks from fennel. Set aside for use later (salads work well). Slice fennel in half lengthwise, remove dense core, and thinly slice.
- Prep Veggies: cut 2 carrots in half lengthwise, then cut into small half moons. Cut 2 stalks of celery into small slices, cube 2 medium potatoes, peel and thinly slice/dice 5-6 cloves garlic, destem and slice 1 head dino kale into salad sized pieces.
- In a 4-5 qt stock pot, heat 3 Tbsp olive oil over medium heat. When hot, add the fennel, stir to coat and cook, stirring occasionally over medium-low heat until fennel is soft and tastes mild/buttery.
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Add turmeric, smoked paprika, cayenne, salt, and black pepper. Stir.
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Add carrots/celery, cook a few minutes to soften.
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Add garlic, stir, and cook until garlic is fragrant.
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Add beans/potatoes, broth, & water. Taste broth and season with more salt if needed.
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Cover pot with lid, turn heat up to medium high and cook until soup starts to boil.
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When boiling, turn heat to medium low, stir, and cover. Cook until potatoes are soft, 10-15 min.
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Turn off heat, add kale. Stir and let wilt for a few minutes. Taste broth, adjust spices as needed.
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Serve hot with avocado, cilantro/parsley, and lemon - a runny egg and crusty bread also go great!
Keywords: detox veggie soup, quick and healthy dinners, vegan soup, gluten free soup
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