If you want to eat clean, this flavorful, low-fat detox soup is an ideal choice. Bright and colorful, it showcases a variety of vegetables and delivers plenty of vitamins and fiber while keeping sugar low.
This vegetarian detox vegetable soup is satisfying on its own, but you can easily boost the protein by stirring in a can of garbanzo beans or some cooked ground turkey. Make a large batch and enjoy healthy, nourishing meals all week.
What Does a Detox Soup Do?
We don’t promote miracle cleanses; instead, we favor supporting the body’s natural detox systems. The liver, kidneys and colon eliminate waste when they function well, and eating whole, minimally processed foods helps those organs do their job efficiently.
This vegetable soup helps by supplying a range of nutrients and fiber from many vegetables, making it an easy, delicious way to support your body’s natural cleansing processes.
What Is the Best Soup for Weight Loss?
Soup can be an excellent choice for weight loss when you choose the right ingredients. Avoid heavy, calorie-dense additions like cream, cheese or fatty sausages. Instead, use a light broth—vegetable or chicken—pile in vegetables, and season with herbs and spices for flavor without excess calories.
Vegetables are low in calories and high in nutrients and fiber, so a veggie-forward soup is both filling and supportive of weight-loss goals.
What To Put in Detox Vegetable Soup
Vegetable soups are highly adaptable, making them perfect for using what you have on hand. A few staple components will give you a reliable, nutritious base.
Vegetables
A detox soup shines with lots of vegetables. A classic mirepoix of carrots, celery and onion creates a flavorful foundation. Add additional vegetables such as cauliflower, broccoli, bell peppers, green beans, mushrooms, peas or leeks to increase variety and nutrition.
Greens like cabbage, spinach or Swiss chard are excellent additions for extra vitamins and detox-supportive phytonutrients.
Meat
If you prefer animal protein, lean options like ground chicken or turkey work well and keep the soup low in fat. The recipe is also satisfying as a vegetarian dish.
Beans
Canned beans or lentils are a great vegetarian protein source. Cannellini or other white beans are a nice fit in this soup, but any bean you enjoy will work.
Herbs
Fresh or dried herbs add depth without extra calories. Choose two or three from common soup-friendly seasonings such as parsley, bay leaves, thyme, oregano, rosemary, red pepper flakes, ginger, turmeric, sea salt and black pepper.
- parsley
- bay leaves
- thyme
- oregano
- rosemary
- red pepper flakes
- ginger
- turmeric
- sea salt and black pepper
Broth
Use broth as the soup base. Homemade broth is excellent, but store-bought vegetable, chicken or bone broth are convenient and flavorful options. For variation, you can replace part of the broth with crushed tomatoes.
Carbohydrates
Adding carbohydrates is optional. For a lighter, lower-carb soup, omit them. For a heartier dish, stir in pasta, potatoes or gnocchi, keeping in mind these will increase the calorie and carbohydrate content.
How To Make Detox Vegetable Soup
This soup is simple to prepare and works well in a large Dutch oven or any heavy pot. If using meat, brown it first in a little olive oil, then remove and set aside while you sauté the vegetables.
Start by sautéing firmer vegetables—onion, carrots and celery—until they soften, then add garlic and cook another minute or two. If you want a thicker texture, whisk in a small amount of flour (regular or gluten-free) and cook 1–2 minutes before adding liquid. Alternatively, a roux or gelatin can thicken the soup as it simmers.
Add broth and diced tomatoes, return any cooked meat to the pot, then bring to a boil. If you plan to include pasta or other dry carbohydrates, either add them now to cook in the broth or cook separately and stir in at the end.
Simmer for at least 20 minutes to allow flavors to meld. Stir in beans and any greens near the end and cook until the greens are wilted. Finish with fresh parsley or a drizzle of olive oil if desired.
How To Freeze Vegetable Soup
Soups freeze well but avoid freezing pasta or potatoes, which can become mushy on reheating. Skip dairy when planning to freeze, as dairy can separate. Cool the soup completely before freezing to reduce ice crystals and promote even freezing. For best quality, use frozen soup within 3–6 months.
How To Cook Vegetable Soup in the Crockpot
To make this soup in a slow cooker, combine all ingredients and cook on high for 3–4 hours or low for 6–8 hours. If using meat, brown it first for better texture and flavor, then add it to the slow cooker.
How To Cook Vegetable Soup in the Instant Pot
The instant pot speeds things up while preserving flavor. Brown any meat first, then use the sauté setting to soften onion. Turn off sauté, add garlic and seasonings, pour in broth, then add vegetables. Seal the lid and pressure cook on high for about 2 minutes; allow about 10 minutes natural pressure release. Stir in greens at the end, taste, and adjust seasoning.
Try Our Other Healthy Soup Recipes
- Low-Calorie Southwestern Chicken Soup
- Roasted Sweet Potato Soup
- Tuscan Tomato Soup
Detox Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 14- ounce can diced tomatoes
- 1 cup broccoli or cauliflower florets
- 4 cups vegetable or chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 can white beans, such as cannellini
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups of greens, stemmed and chopped
- 2 tablespoons fresh parsley, chopped
Instructions
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Heat oil in a large pot and sauté onion, carrots and celery until tender.
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Add garlic and cook 1–2 more minutes.
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Stir in diced tomatoes, broccoli (or cauliflower), broth, herbs and seasonings.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
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Add beans and greens and cook just until the greens wilt.
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Serve hot, garnished with fresh parsley.
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