Detox Veggie Soup

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

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Detox veggie soup is a quick and easy dinner recipe. Gluten free/vegan - this soup is full of healthy vitamins, minerals, veggies & protein.

 

• Author: Emily Marrs
• Prep Time: 10
• Cook Time: 40
• Total Time: 50 minutes
• Yield: 6-7 servings 1x
• Category: Main Course
• Method: Stovetop

Ingredients

Scale 1x2x3x

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

• 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

 

1. *always remember to taste and season with salt as you go!
2. Remove stalks from fennel. Set aside for use later (salads work well). Slice fennel in half lengthwise, remove dense core, and thinly slice.
3. 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. 
4. 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.

5.  Add turmeric, smoked paprika, cayenne, salt, and black pepper. Stir.

6. Add carrots/celery, cook a few minutes to soften.

7. Add garlic, stir, and cook until garlic is fragrant. 

8. Add beans/potatoes, broth, & water. Taste broth and season with more salt if needed. 

9. Cover pot with lid, turn heat up to medium high and cook until soup starts to boil. 

10. When boiling, turn heat to medium low, stir, and cover. Cook until potatoes are soft, 10-15 min.

11. Turn off heat, add kale. Stir and let wilt for a few minutes. Taste broth, adjust spices as needed. 

12. 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