January is the month of feel-good soups!
Even though Terry doesnt consider soup as dinner, I absolutely think a filling soup like this can count as a nourishing dinner. Possibly with a side salad or sourdough bread?! I think yes.
I contemplated using the word detox in this recipe title but so many people are drawn to the word, especially this time of year. Obviously detox involves optimizing gut health, exercise and nourishing foods to support your liver, but I do think healthy soups have a place. Please dont think you can have this soup once and just start detoxing magically. It really doesnt work that way! Then again, this Feel Good Veggie Detox Soup is a great place to start if you are coming from total crap foods. We all have to start somewhere.
If you are truly interested in a detoxifying lifestyle, have my green drink every morning, have a big salad for lunch (with a protein, fat and carb or starchy veggie source) and have a soup like this one for dinner. You will be off to a great start, along with sweaty exercise, a proper sleep routine and optimizing your gut health (the center of detoxification). For more than one day, more than one week and more than one month, of course!
I live my life eating detoxifying foods like this every single day. Detox is a part of my daily routine, not something I do once in a while. Its about being consistent and supporting your detoxification pathways, its not just about food. Okay, onto the soup now!
This is a one-pot super nourishing and veggie rich recipe that will knock your socks off! Tons of cruciferous veggies like broccoli and cauliflower, plus zucchini, fennel and spinach, along with spices and fixings like fresh ginger, turmeric, parsley and nutritional yeast for warming flavor. I also added hemp seeds for some protein and omegas!
I used a hand immersion blender to blend the soup in the pot itself (high recommend) but you could transfer it to a blender to be ultra-smooth if you want.Print
Feel Good Veggie Detox Soup. A one-pot super nourishing and veggie rich recipe that will knock your socks off! With warming spices and fresh herbs. This makes a BIG pot with enough servings to eat some and then freeze some (which I recommend). Half the recipe if you think it will be too much.
2 tablespoons coconut oil (or any high-heat oil)
1/2 yellow onion, chopped
2 cloves minced garlic
1/2 tablespoon fresh minced ginger (or 1 tablespoon powdered)
1 teaspoon fresh grated turmeric (or 1/2 teaspoon powdered)
1 teaspoon salt + 3/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
23 cups broccoli florets
1/2 head of cauliflower florets (23 cups)
1 large zucchini, chopped
1 fennel bulb, chopped
4 cups low-sodium veggie broth + 1/2 cup water (or more if too thick)
2 cups chopped kale or spinach
1/2 cup fresh parsley, chopped
1/3 cup nutritional yeast
1/3 cup hemp hearts
1 lemon, juiced
In a large pot or dutch oven, melt the coconut oil. Saut the onion for a few minutes until translucent.
Stir in the garlic, ginger, turmeric, black pepper, sea salt and optional red pepper flakes. Mix well and let cook for 2 minutes. Add in the broccoli, cauliflower, zucchini and fennel and cover to steam cook for 10 minutes or so.
Once veggies are softer, pour in the veggie broth and water, and cover for about 5 minutes or until lightly boiling.
Once boiling, reduce heat to simmer and stir in the kale/spinach, parsley, nutritional yeast, hemp hearts and lemon juice. Let simmer for about 2-3 minutes.
Turn off heat and using the immersion blender, carefully start to blend until you reach a desired consistency. Taste test and adjust salt/pepper if necessary.
Serve with a side salad or sourdough bread!
*Makes a big pot of soup. Halve the recipe if necessary.
Freeze leftovers or store in refrigerator for up to 4 days.
Keywords: vegan detox soup, veggie detox soup, vegetable detox soup, blended detox soup, green detox soup, cleansing soup, vegan vegetable soup