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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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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.