Ingredients
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon black pepper
3 large carrots, sliced
3 stalks celery, sliced
1/2 head of green cabbage, shredded
4 cups kale, stems removed and chopped
8 cups low-sodium vegetable broth
1 fresh lemon, juiced
Optional: Fresh parsley for garnish
Instructions
Step 1: Heat the olive oil in a large stockpot over medium heat. Add the diced onion and cook for 5 minutes until translucent.
Step 2: Stir in the minced garlic, grated ginger, turmeric, and black pepper. Sauté for 1 minute until highly fragrant.
Step 3: Add the sliced carrots and celery to the pot. Stir well to coat the vegetables in the spices and cook for another 5 minutes.
Step 4: Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.
Step 5: Stir in the shredded cabbage and chopped kale. Let the soup simmer for an additional 5-10 minutes until the greens are tender but still vibrant.
Step 6: Remove the pot from the heat. Stir in the fresh lemon juice. Garnish with fresh parsley and serve your detox vegetable soup recipe warm.
Notes
For extra protein, add a can of rinsed chickpeas or white beans during the simmering stage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 165 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: detox vegetable soup recipe, healthy soup, clean eating, vegan soup, anti-inflammatory
