Description
A comforting and quick 30-Minute Vegetable Detox Soup loaded with healthy vegetables, herbs, and lemony brightness. This light detox soup is gluten-free, vegan, and packed with anti-inflammatory ingredients — perfect for a weeknight dinner or wellness reset.
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
2 cups broccoli florets
2 cups kale, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add carrots and celery. Cook for 5–6 minutes until they begin to soften.
4. Pour in diced tomatoes and vegetable broth. Stir and bring to a gentle boil.
5. Add zucchini, broccoli, thyme, oregano, and basil. Lower the heat and simmer for 10–12 minutes.
6. Stir in kale and cook for an additional 2 minutes until wilted.
7. Finish with lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
8. Serve hot with optional toppings like fresh herbs or lemon zest.
Notes
This soup is great for meal prep and freezes well for up to 2 months.
You can swap kale for spinach or add mushrooms for extra umami.
Add cooked quinoa or brown rice if you want to make it more filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg