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Easy Vegetable Detox Soup

A nourishing and vibrant dish packed with fresh vegetables, perfect for a gentle reset for your system.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp avocado oil or olive oil Rich and nutty, adds silky texture.
  • 1 medium onion (diced) Forms the flavor base.
  • 2 large carrots (diced) Adds color and sweetness.
  • 3 stalks celery (diced) Contributes a satisfying crunch.
  • 1 cup sliced mushrooms Enhances the umami profile.
  • 2 cloves garlic (minced) Adds depth of flavor.
  • 1 small zucchini (diced) Complements the other vegetables.
  • 1/2 head green cabbage (chopped) Provides hearty texture.
  • 1 14 oz can fire roasted diced tomatoes Infuses the soup with flavor.
  • 3 tbsp apple cider vinegar Brightens the overall taste.
  • 5 cups vegetable broth or chicken broth Ties all ingredients together.
  • to taste salt and pepper Essential for flavor enhancement.
  • to taste fresh parsley For garnishing.

Method
 

Preparation
  1. Heat a large soup pan over medium heat and add the avocado or olive oil.
  2. Sauté the diced onion, carrots, celery, garlic, and sliced mushrooms for about 3-5 minutes.
  3. Add the chopped cabbage and diced zucchini, cooking for another 5 minutes.
  4. Pour in the fire-roasted diced tomatoes, apple cider vinegar, and vegetable or chicken broth. Stir well.
  5. Raise the heat to bring the mixture to a boil.
  6. Once boiling, reduce heat to a simmer and let it simmer for an estimated 10 minutes or until vegetables are tender.
  7. Season the soup with salt and pepper to taste and garnish with fresh parsley before serving.

Notes

Store any leftovers in an airtight container for up to four days or freeze for up to three months. Add cooked grains like quinoa or brown rice for more texture.