Detox Vegetable Soup
A vibrant, nutrient-packed bowl of goodness that cleanses the palate and warms the soul with fresh garden vegetables.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •3 cloves garlic, minced
- •2 large carrots, peeled and sliced into rounds
- •2 stalks celery, chopped
- •1 medium zucchini, diced
- •1 cup green beans, trimmed and cut into 1-inch pieces
- •1 can (14.5 oz) diced tomatoes, undrained
- •6 cups vegetable broth
- •1 teaspoon dried oregano
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
- •2 cups fresh baby spinach
- •1 tablespoon fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables begin to soften.
- 3
Stir in the garlic and cook for another minute until fragrant.
- 4
Add the zucchini, green beans, diced tomatoes, vegetable broth, oregano, salt, and pepper.
- 5
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes until all vegetables are tender.
- 6
Remove the pot from the heat and stir in the fresh baby spinach until it wilts from the residual heat.
- 7
Stir in the fresh lemon juice just before serving to brighten the flavors.
💡 Chef tips
- For extra protein, add a can of rinsed chickpeas or white beans during the last 5 minutes of simmering.
- This soup stores beautifully in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Feel free to swap the spinach for kale; just add the kale 5 minutes earlier so it has time to soften.
✅ How it should turn out
The finished soup should be clear and aromatic with tender, colorful vegetables, offering a light, savory broth with a bright, zesty finish.