Vegan detox soup

Introduction: Embark on a journey of rejuvenation and vitality with our Vegan Detox Soup—a nourishing blend of vibrant vegetables, aromatic herbs, and wholesome chickpeas, simmered to perfection in a flavorful vegetable stock. This detoxifying soup is not only a feast for the senses but also a powerful ally in cleansing and revitalizing your body from within. Join us as we delve into the art of creating this invigorating soup, perfect for resetting your palate and embracing a healthier lifestyle.

Recipe Details:

  • Servings: 6 servings
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2-3 celery sticks, diced
  • 1 medium parsnip, diced
  • 1 medium zucchini, cubed
  • 1/2 small red cabbage, sliced (about 1/2 lb/ 225 g)
  • 2 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1-2 tablespoons fresh thyme, finely chopped
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 6 cups (1.5 litres) vegetable stock
  • Juice of half a lemon
  • 2 cups (75 g) Tuscan kale, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Saute Aromatics: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and parsnip, and cook for 8-10 minutes until softened, stirring occasionally.
  2. Add Vegetables: Stir in the cubed zucchini and sliced red cabbage, and continue to cook for an additional 2-3 minutes until the vegetables are slightly tender.
  3. Infuse Flavor: Add the minced garlic, dried oregano, and fresh thyme to the pot, and cook for another minute until fragrant, stirring constantly to prevent burning.
  4. Incorporate Chickpeas and Stock: Add the drained and rinsed chickpeas to the pot, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes to allow the flavors to meld.
  5. Finish with Greens: Stir in the freshly squeezed lemon juice and chopped Tuscan kale, and simmer for an additional 2-3 minutes until the kale is wilted and tender.
  6. Season and Serve: Adjust the seasoning with salt and freshly ground black pepper to taste. Ladle the warm and comforting Vegan Detox Soup into bowls, and serve immediately.

Additional Tips:

  • Customize the soup by incorporating your favorite detoxifying vegetables, such as spinach, broccoli, or cauliflower.
  • For added protein and texture, consider garnishing each bowl of soup with a sprinkle of toasted pumpkin seeds or a drizzle of tahini.
  • Make a batch of this soup ahead of time and store it in the refrigerator for up to 4 days, allowing the flavors to deepen and intensify over time.
  • Feel free to adjust the thickness of the soup by adding more vegetable stock if desired, or simmering it uncovered for a few extra minutes to reduce the liquid.

Conclusion: In conclusion, our Vegan Detox Soup offers a delicious and nutritious way to cleanse and nourish your body, leaving you feeling refreshed, revitalized, and ready to embrace a healthier lifestyle. With its vibrant colors, robust flavors, and abundance of wholesome ingredients, this soup is a true celebration of vitality and well-being. So, take a step towards optimal health and vitality by incorporating this nourishing soup into your weekly meal rotation. Your body will thank you for it!


Vegan detox soup

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery sticks, diced
1 medium parsnip, diced
1 medium zucchini, cubed
½ small red cabbage, sliced (about ½ lb/ 225 g)
2 large garlic cloves, minced
1 teaspoon dried oregano
1-2 tablespoons fresh thyme, finely chopped
1 can (14 oz / 400 g) chickpeas, drained and rinsed
6 cups (1.5 litres) vegetable stock
Juice of half a lemon
2 cups (75 g) Tuscan kale, roughly chopped
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, celery and parsnip for 8-10 minutes over medium heat until softened.
Add the zucchini and red cabbage and continue to cook for 2-3 minutes.
Stir in the garlic, oregano and fresh thyme and cook for another minute.
Add the chickpeas and vegetable stock and bring to a boil. Lower the heat, place a lid on the pot and simmer for 15 minutes.
Stir in the lemon juice and kale and simmer for 2-3 minutes until the kale is wilted.
Adjust the seasoning and serve.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 664mgCarbohydrates: 39gFiber: 9gSugar: 14gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.