This Vegetable Detox Soup is low in calories, loaded with goodness and is so flavorful and satisfying! This is a soup you can definitely feel good about!
Vegetable Detox Soup
This Vegetable Detox Soup is the perfect way to get back on track to eating healthy, especially if you indulged in too many sweets over the holidays.
This soup is packed with tons of nutritous vegetables, and is so satisfying, this is total comfort food!
The best part about this soup is that it all comes together in 35 minutes, including prep time! Everything cooks right in one pot making cleanup a breeze!
Ingredients in this Vegetable Detox Soup
- Extra Virgin Olive Oil – to sauté the veggies in
- Sweet Onion – chopped
- Ginger – peeled and finely chopped
- Fresh Thyme – chopped
- Fresh Rosemary – chopped
- Vegetable Broth
- Carrots – chopped
- Zucchini – chopped
- Spinach Arugula mix
- Sea Salt
- Black Pepper
How to make this Detox Vegetable Soup
- Sauté vegetables – In 6 QT Dutch Oven or large soup pot add olive oil and heat over med/high heat. When oil is warm add Onion, Ginger, Thyme, and Rosemary. Sauté 2-3 minutes until fragrant. Add Carrots and sauté 2-3 minutes.
- Add in the liquid – Add Vegetable Broth, Salt, and Pepper. Reduce heat and simmer 10-15 minutes or until Carrots have softened just a bit.
- Add the Zucchini – Add Zucchini and simmer for 5 minutes. Zucchini cooks very fast, which is why it’s added towards the end.
- Add Spinach Arugula mix – This is added at the very end because it will cook down fast. You can also substitute with whatever your favorite greens are.
- Enjoy! – Remove from heat and dig in!
Tips for making Detox Vegetable Soup
- Chopped Vegetables: Cut the vegetables roughly the same size, that way they cook evenly.
- Leafy Greens: Add these in at the very end as they will wilt down quickly. You can substitute the Spinach and Arugula with Kale or whatever your favorite leafy green is. Kale is a little tougher, so it may take a bit longer for it to cook down.
- Taste: Taste the soup as you are cooking and add more Salt or Pepper to your liking.
How to Store and Re-Heat this Soup
- Storing leftovers: Let the soup come to room temperature. Store it in an airtight container in the fridge for up to a week.
- Freezing: You can freeze this soup in an airtight freezer container for up to 3 months
- Re-heating: To re-heat this soup, pour individual serving into a microwave safe bowl and heat 2-3 minutes or until heated through. For a larger batch, place in a soup pot on the stover and heat it over medium heat until warmed.
What goes well with Vegetable Detox Soup?
You could pair it with a healthy salad, a crusty baguette, or crackers.
Why you’ll love this Detox Vegetable Soup
- It’s Hearty
- Healthy
- Light
- Loaded with flavor
- Comforting
- and 100% Satisfying!
More Soup Recipes:
- Gluten Free French Onion Soup
- Instant Pot Chicken Fajita Soup
- Curry Cauliflower Soup
- Spicy Sausage and White Bean Soup with Spinach
- Slow Cooker Chicken and Rice Soup with Lemon
- Italian Sausage and Wild Rice Soup
- Creamy Tomato Basil Soup with Parmesan Crisps
- Lemon Chicken Quinoa Soup with Spinach
- Leftover Turkey Wild Rice Soup
If you try this Vegetable Detox Soup recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up!
Cheers!
Vegetable Detox Soup
This Vegetable Detox Soup is low in calories, loaded with goodness and is so flavorful and satisfying! This is a soup you can definitely feel good about!
Ingredients
- 2 Tbs EVOO extra virgin olive oil
- 1 Sweet Onion chopped
- 1 thumb of Ginger peeled and finely chopped
- 2 Tbs Fresh Thyme chopped
- 2 Tbs Fresh Rosemary chopped
- 6 cups Vegetable Broth
- 2 large Carrots chopped
- 1 medium Zucchini chopped
- 1 large handful of Spinach Arugula mix
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Instructions
- In 6 QT Dutch Oven add EVOO and heat over med/high heat
- When oil is warm add Onion, Ginger, Thyme, and Rosemary
- Sauté 2-3 minutes until fragrant
- Add Carrots and sauté 2-3 minutes
- Add Vegetable Broth, Salt, and Pepper
- Reduce heat and simmer 10-15 minutes or until Carrots have softened just a bit
- Add Zucchini and simmer 5 minutes
- Add Spinach Arugula mix
- Remove from heat and serve
- Enjoy!
Notes
Taste the soup as it’s cooking and add more Salt/Pepper to your liking if needed.
Nutrition
Calories: 135kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2606mgPotassium: 364mgFiber: 3gSugar: 10gVitamin A: 6154IUVitamin C: 21mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!
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