Imagine a bowl of soup that feels like a warm hug after a brisk autumn walk—it’s that kind of comfort. This Nourishing Detox Vegetable Soup isn’t just about taste; it’s like giving your body a mini-vacation, cleansing and refreshing from the inside out. I stumbled upon the idea while scrolling through way too many health blogs late one night, and honestly, it’s become my go-to when I need to reset—not just my body, but my mind too.
Steps
- Start by heating a large soup pot over medium heat and coat it with oil. Add the diced onion, carrots, celery, minced garlic, and sliced mushrooms to the pot. Cook for about 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate the chopped cabbage and diced zucchini into the pot. Continue cooking for an additional 5 minutes, allowing the cabbage and zucchini to soften.
- Pour in the can of fire roasted diced tomatoes, apple cider vinegar, and your choice of broth. Stir well and increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to let the soup simmer gently. Allow it to simmer for approximately 10 minutes, or until all the vegetables are tender and cooked through.
- Taste the soup and season with salt and pepper as needed. Before serving, garnish with fresh parsley for added flavor and a touch of freshness.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 1 small zucchini, diced
- 1/2 head of green cabbage, chopped
- 1 can (14 oz) fire roasted diced tomatoes
- 3 tablespoons apple cider vinegar
- 5 cups vegetable broth or chicken broth
- Fresh parsley
- Salt and pepper, to taste
Nutritional Values
Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1228mg | Potassium: 524mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6825IU | Vitamin C: 52mg | Calcium: 74mg | Iron: 1mg
FAQ
- What is the purpose of a detox soup?
- Detox soups are designed to nourish and cleanse the body using wholesome ingredients. They often include liver-healthy vegetables that help reduce inflammation and support the body’s natural detoxification processes without resorting to restrictive diets.
- What ingredients are essential for a vegetable detox soup?
- Key ingredients include green cabbage, mushrooms, mirepoix (onion, celery, and carrots), zucchini, garlic, fire-roasted tomatoes, apple cider vinegar, and fresh parsley. These ingredients provide a mix of fiber, vitamins, and antioxidants that contribute to a healthy reset.
- Can I prepare this detox soup using an Instant Pot or slow cooker?
- Yes, you can. For the Instant Pot, start by sautéing the mirepoix and mushrooms using the sauté function, then add the remaining ingredients and cook on high pressure for 6 minutes. For a slow cooker, sauté the veggies first, then combine everything in the slow cooker and cook on low for 2-4 hours.
- How can I store and reheat the detox soup?
- To store, let the soup cool to room temperature, then refrigerate for up to a week or freeze for up to three months. Reheat individual servings in the microwave for 2-3 minutes or warm a larger batch on the stovetop over medium heat.
- Are there any variations or additions to this soup recipe?
- You can add different spices or vegetables according to your preference. Consider incorporating spinach, kale, or white beans for additional nutrients. For flavor, try adding turmeric, ginger, or fresh herbs like rosemary and oregano. A bit of cayenne pepper can also add a spicy kick.
Tips
- Enhance Flavor with Fresh Herbs and Spices: Experiment by adding fresh herbs like rosemary, oregano, or thyme, and spices such as turmeric or ginger for added brightness and a boost to the immune system.
- Customize with Extra Vegetables: Consider adding spinach, kale, or broccoli for more greens, or sweet potatoes for added fiber and heartiness.
- Adjust Texture to Your Preference: If you prefer a smoother consistency, use an immersion blender to blend the soup to your desired texture.
- Optimize Storage and Freezing: Allow the soup to cool to room temperature before storing. It can be refrigerated for up to a week or frozen for up to three months in airtight containers.
Equipment
- Large Stockpot or Dutch Oven: Essential for sautéing the vegetables and simmering the soup.
- Immersion Blender: Optional, for those who prefer a blended soup texture.
- Silicone Soup Containers: Useful for freezing portions of the soup for later use.
