Servings: 4 bowls
Calories: 150kcal
Equipment
- Large pot
Ingredients
For the Base
- 2 tablespoons olive oil adds a rich, fruity flavor
- 1 medium onion chopped; yellow or sweet for milder flavor
- 3 cloves garlic minced; fresh is best
For the Vegetables
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium bell pepper any color, diced
- 1 medium zucchini diced
- 1 cup green beans trimmed
For the Broth
- 1 can diced tomatoes preferably low-sodium
- 4 cups vegetable broth homemade or store-bought
For Seasoning
- 1 teaspoon dried thyme for flavor
- 1 teaspoon dried oregano for flavor
- to taste salt
- to taste black pepper
For the Greens and Finish
- 2 cups spinach or kale chopped
- 2 tablespoons lemon juice freshly squeezed
- optional fresh parsley for garnish
Instructions
How to Make Vegetable Detox Soup
- Heat the olive oil over medium heat in a large pot.
- Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced carrots, celery, bell pepper, zucchini, and green beans; stir to combine and cook for about 5 minutes.
- Pour in the diced tomatoes and vegetable broth.
- Stir in thyme, oregano, salt, and pepper; taste and adjust seasoning.
- Increase heat to bring the mixture to a boil.
- Reduce heat to low and simmer for about 20 minutes until the vegetables are tender.
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Remove from heat and stir in lemon juice.
- Serve hot, garnished with fresh parsley if desired.
Notes
Chop vegetables uniformly for even cooking and avoid overcooking garlic. Adjust seasoning of homemade broth as needed.
Nutrition
Serving: 1bowl | Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 300mg | Potassium: 600mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 2mg
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