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)
2–3 cups broccoli florets
1/2 head of cauliflower florets (2–3 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. Sauté 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.
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