Nourishing Vegetable Detox Soup Recipe

Ready in: 40 minutes · Serves: 6 · Technique: Stovetop · Storage: Up to 5 days in the refrigerator, 3 months in the freezer.

Quick Answer

This vibrant Vegetable Detox Soup is a warm, nourishing dish perfect for recovery after holiday feasts.

As the holiday season approaches, my thoughts often turn to the comforting dishes that fill the homes of New Yorkers during this festive time. There’s something magical about a warm, nourishing soup that can brighten those crisp, chilly December evenings, especially as the days get shorter and the countdown to Thanksgiving and Christmas begins. Enter this vibrant Vegetable Detox Soup. It’s like a cozy hug in a bowl, perfect for not only recovering from the indulgences of holiday feasts but also for recharging during this bustling season.

A Nourishing Holiday Staple

Why You’ll Love This Recipe

• Warm, nourishing soup perfect for chilly evenings.
• Detoxifying ingredients help reset your body after holiday feasts.
• Quick and easy to make, just 30 minutes from start to finish.
• Freezes well, making it perfect for meal prep.
• Customizable with your favorite veggies and seasonings.

Ingredients

Here’s what you’ll need for this deliciously detoxifying soup:

Vegetables

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 bell pepper, diced (any color)
• 1 can (14.5 ounces) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup spinach or kale
• Juice of 1 lemon

How to Make Vegetable Detox Soup (Step-by-Step)

This hearty soup comes together quickly, making it easy for any weeknight dinner. Let’s dive into the steps!

Step 1: Heat the Oil

In a large pot or Dutch oven, heat the olive oil over medium heat. I love to let it warm up until it shimmers, releasing that rich, nutty aroma.

Step 2: Sauté the Aromatics

Add the diced onion, and sauté until it’s translucent, about 5 minutes. Toss in the garlic, and sauté for an additional minute, ensuring it doesn’t burn—a little golden is perfect!

Step 3: Add the Vegetables

Stir in the diced carrots, celery, zucchini, and bell pepper. Sauté for about 5-7 minutes until they begin to soften.

Step 4: Incorporate Tomato and Broth

Pour in the diced tomatoes with their juice and the vegetable broth. The vibrant colors and textures are so inviting!

Step 5: Season It Up

Add the thyme, oregano, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Let it bubble away for about 15-20 minutes. The aroma of the herbs infuses the soup beautifully.

Step 6: Finish the Soup

Stir in the green beans and cook for an additional 5 minutes. Finally, toss in the fresh spinach (or kale) and the lemon juice. Let it wilt in the heat, creating a lovely fresher note.

Step 7: Taste and Adjust

Now is the time to taste! Adjust the seasoning as needed—more salt, a pinch more pepper, or an extra squeeze of lemon if you’re feeling zesty.

Step 8: Serve and Enjoy

Ladle the soup into bowls and relish every warm mouthful as you cozy up for a chilly evening.

Common Mistakes to Avoid

• Overcooking the Garlic: Garlic can turn bitter quickly—add it after the onions are mostly cooked.
• Ignoring the Seasoning: A little salt and pepper at every stage of cooking enhances the flavors dramatically.
• Not Using Fresh Lemon Juice: Bottled juice lacks the brightness of fresh! Always opt for the real deal.

Tips and Tricks for Success

• For an extra depth of flavor, consider adding a splash of soy sauce or tamari along with the broth.
• If you like spice, throw in a pinch of red pepper flakes with the onions.
• This soup freezes beautifully! Make a double batch to have meals on hand for those busy holiday weeks.

Variations

• Substitute broccoli or cauliflower for the green beans.
• Use kale instead of spinach for a heartier texture.
• Add quinoa or lentils for additional protein.
• Include sweet potatoes for a touch of sweetness.
• Try different herbs like basil or dill for variety.

How to Serve

• Ladle the soup into bowls and garnish with a sprinkle of fresh herbs.
• Pair it with crusty bread for a comforting meal.
• Top with a dollop of Greek yogurt for creaminess.
• Serve with a side salad for a complete meal.
• Add a slice of lemon on the side for an extra zing.

Make Ahead and Storage

• Make Ahead: Prepare the soup in advance and refrigerate for up to 5 days.
• Storage: Store leftovers in an airtight container in the refrigerator.
• Reheating: Reheat on the stovetop over medium heat until warmed through.
• Freezing: Freeze in freezer-safe containers for up to 3 months. Allow to cool completely before freezing.

Recipe Notes / What I Learned

Through testing this Vegetable Detox Soup, I found that the secret lies in balancing the textures and flavors—every bite should be a medley of earthy taste and fresh brightness. Plus, a simple squeeze of lemon at the end makes all the difference, lifting the entire dish to new heights as the holiday season unfolds.

Yield and Serving Size

Yield: 6 servings · Serving Size: 1 bowl

Nutrition Snapshot

Estimated Nutrition Per Serving: ~150 calories · 5g protein · 30g carbs · 4g fat

Amberly Vahn

Nourishing Vegetable Detox Soup

This vibrant Vegetable Detox Soup is a warm, nourishing dish perfect for recovery after holiday feasts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 medium bell pepper, diced (any color)
• 14.5 oz. canned diced tomatoes, with juice
• 4 cups vegetable broth
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• to taste salt and pepper
• 1 cup green beans, trimmed and cut
• 1 cup spinach or kale
• Juice of 1 lemon

Equipment

• Large pot or Dutch oven

Method

 

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, and sauté until translucent, about 5 minutes. Toss in the garlic, and sauté for an additional minute.
3. Stir in the diced carrots, celery, zucchini, and bell pepper. Sauté for about 5-7 minutes until they begin to soften.
4. Pour in the diced tomatoes with their juice and the vegetable broth.
5. Add the thyme, oregano, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Let it bubble away for about 15-20 minutes.
6. Stir in the green beans and cook for an additional 5 minutes. Finally, toss in the spinach or kale and lemon juice.
7. Taste and adjust the seasoning as needed.
8. Ladle the soup into bowls and enjoy.

Notes

Taste and adjust seasoning as needed throughout cooking.

FAQs

Can I make this soup in advance?

Absolutely! This Vegetable Detox Soup actually tastes even better the next day as the flavors meld together. You can store it in the refrigerator for up to 5 days or freeze it for about 3 months.

Can I substitute any of the vegetables?

Yes! Feel free to mix and match vegetables based on your preference or what you have on hand. Just keep in mind that some vegetables may have different cooking times, so adjust accordingly.

Is this soup vegan-friendly?

Yes, this Vegetable Detox Soup is entirely vegan! It uses vegetable broth and fresh vegetables, making it a great option for anyone following a plant-based diet.