Get healthy with this delicious vegetable detox soup. It is filled with the best detoxifying foods like ginger, turmeric, and spinach for a hearty vegan and gluten-free winter meal.
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January is the perfect time for a detox and so all month I’ll be creating delicious plant-based, gluten-free, no refined sugar recipes to help you on your way towards a healthy 2021.
And this soup is one of my favorites; I’ve been eating it nearly every day for lunch! It is full of amazing detox foods such as ginger, turmeric, cauliflower, and and spinach. What makes these detox foods? Let’s take a look!
Ginger – Ginger is filled with antioxidants, stimulates digestion and circulation, cleanses the body of toxins and free radicals, has mega anti-inflammatory properties, lowers blood sugar, and cholesterol.
Turmeric – Turmeric is one of best-known anti-inflammatories which helps kill free radicals and improve overall health, it’s filled with antioxidants, good for the heart, skin, and brain, and is believed to even help battle depression.
Cauliflower – Cauliflower has been known to rid your body of toxins while protecting the stomach and lungs from common carcinogens. It is also high in fiber which is essential for cleaning out your digestive tract.
Spinach – Spinach is high in fiber and protein and is filled with essential vitamins and minerals. It is also super high in antioxidants which have a huge impact for detoxifying.
With these four detoxifiers, you’ve got yourself one powerful detox soup recipe.
Recommended Ingredients & Equipment
This soup recipe is very versatile. That means you can adjust the ingredients as you please. Feel free to experiment with different vegetables and beans.
Here is everything you need.
Ingredient Notes
- Olive Oil – For an oil-free version, simply substitute water.
- Spices – This soup calls for turmeric, cayenne, salt, and pepper. Feel free to adjust the spice by increasing or reducing the amount of cayenne.
- Ginger & Garlic – I highly recommend using fresh ginger and garlic. They add so much flavor to this soup.
- Chickpeas – Feel free to omit for a keto-friendly version. You can replace with mushrooms or zucchini.
- Spinach – You could also use kale, Swiss chard, or arugula.
Recommended Equipment
Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One – Chop and Prepare Vegetables
Peel and dice the onion into small uniform pieces. With a sharp knife, carefully remove the outside skin of the ginger so that you only have the yellow fleshy middle. With a microplane or a sharp knife, mince the ginger. Peel and mince the garlic.
Finely chop the carrots, celery, and cauliflower into even bite-sized pieces.
Drain the chickpeas through a colander and rinse them with water.
Pro Tip: Save the chickpea brine for aquafaba! Simply transfer it into an airtight container and store it in your refrigerator for up to 10 days.
Step Two – Sauté Vegetables
In a soup pot heat oil over medium heat. Add the onions and sauté until translucent and fragrant, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
Pro Tip: For an oil free soup, simply substitute water for the oil.
Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender. Make sure to chop your cauliflower into small bite size pieces so that they cook more evenly and are easy to bite into.
Add the spices, stirring to fully coat the vegetables.
Step Three – Add the Remaining Ingredients
Add the vegetable broth, tomatoes, and chickpeas. Bring the soup to a boil and reduce heat to a simmer. Cover and let cook for about 20 minutes, until the cauliflower is cooked all the way through.
Remove from the heat and stir in the spinach. It should wilt immediately from the heat of the soup. Season with salt and pepper.
Serving And Storing
Serving: Let the soup cool 10 minutes before serving. Serve it with fresh ground pepper and artisan bread or a big salad.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. When ready to eat, pull the soup into the refrigerator the night before to thaw before heating it up on the stovetop over medium heat.
Tips And Tricks
- This soup recipe is very versatile. That means you can adjust the ingredients as you please. Feel free to experiment with different vegetables. Zucchini and mushrooms are nice additions.
- Make sure to chop your cauliflower into small bite size pieces so that they cook more evenly and are easy to bite into.
- Save the chickpea brine for aquafaba! Simply transfer it into an airtight container and store it in your refrigerator for up to 10 days. It’s perfect for a batch of Green Goddess Dressing.
- Use fresh garlic and ginger. Powered ginger and garlic simply do not taste the same and compromise the taste of this soup.
Frequently Asked Questions
Yes, you can make this soup in advance for an easy lunch or to bring to a get together the next day. If you are making it for a lunch, I recommend placing it in individual containers for easy grab options in the morning.
Yes! To make this Instant Pot follow the instructions for sautéing the vegetables on the SAUTE setting of your instant pot. Once the vegetables are sautéed, add the remaining ingredients EXCEPT for the beans and spinach. Close the lid and press the MANUAL or PRESSURE COOK button. Set it for 2 minutes. When the time is up, release the pressure. Stir in the beans and spinach until they are heated all the way through (about 3 minutes). Season with salt and pepper and serve!
As it is written, no. But if you omit the chickpeas you have a delicious keto-friendly soup. I recommend replacing the chickpeas with additional vegetables such as mushrooms or zucchini.
More Vegan Soup Recipes
- Creamy Tomato Soup
- Vegan Butternut Squash Soup
- Cream of Cauliflower Soup
- Loaded Baked Potato Soup
- Miso Noodle Soup
Detox Vegetable Soup
Ingredients
- 1 tbsp olive oil or water
- 1 cup yellow onion, diced
- 2 cloves garlic, peeled and minced
- 1 tbsp ginger, peeled and grated
- 2 stalks celery, chopped
- 1 large carrots, peeled and chopped
- 1 small head of cauliflower, broken into small bite-sized florets (roughly 4 cups)
- 1 tbsp. turmeric
- 1/4 tsp cayenne pepper
- 6 cups vegetable broth
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 large handfuls of fresh spinach
- juice of 1 lemon
Instructions
- In a large soup pot, heat olive oil (or water) over medium heat. Add onions, garlic, and ginger and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent. Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender.
- Add the spices, stirring to fully coat.
- Remove from the heat and stir in the spinach. Season with salt and pepper. Taste and adjust seasonings. Let soup cool 10 minutes before serving.
Notes
- Make sure to chop your cauliflower into small bite-size pieces so that they cook more evenly and are easy to bite into.
- Use fresh garlic and ginger. Powered ginger and garlic simply do not taste the same and compromise the taste of this soup.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
SteveMatthew says
VeganWay. It is the best brand I’ve ever used in terms of protein content per serving
Lori says
I used half homemade vegan chicken bouillon with zero salt and half roasted garlic Better than Bouillon for the broth and I threw in a bay leaf. I didn’t have spinach, so I threw in some kale I had frozen in the package. No garbanzo beans (except dried and I wasn’t prepared to make those) so I used a can of pinto beans, no salt diced tomatoes and threw in some broccoli. It’s sooo tasty I had it with some homemade croutons. I’m taking some for lunch tomorrow at work. My son asked that I bring him some too (we work together). This will be a repeat soup. Putting it in my rotation.
Patty J says
Easy, good for you and delicious!
Schacole says
I’m not seeing when to add the lemon. Great soup!
Paula says
I wondered about that too, so I simply added it at the very end.
sandra says
This soup is awesome. I highly recommend.
The broth has tons of flavor, I did not use canned chick peas as they are overcooked. I just soak them overnite then throw in the soup.
So much better than canned.
Olina says
I’ve enjoyed many of your recipes. I’ve not yet made this one but I’m alarmed at the sodium levels in this soup and some of your other recipes. The detox soups is almost 2000 mg. Is it because of the canned beans and canned tomatoes?
jill says
Just made this for tonight! So far so good! Just wondering when we use the lemon on the ingredient list??
Stephanie says
So so delicious!! I added paprika and parsley, a zucchini, a couple cups of chopped mushrooms and chopped kale in place of spinach, and let it cook for 15 mins instead of adding at the end. I increased the amount stock and tomatoes and puréed them. I also quartered a lemon and squeezed and cooked whole with the soup. It’s soooo good!