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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.

 

Ingredients

Scale

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
  • 1/4 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

Find it online: https://modernhomecook.com/detox-veggie-soup/