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Amberly Vahn

Nourishing Vegetable Detox Soup

This vibrant Vegetable Detox Soup is a warm, nourishing dish perfect for recovery after holiday feasts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.