Detox vegetable soup recipe

Sharing my favorite daily detox vegetable soup recipe. 

Hi friends! How are ya? Hope you’re having a lovely morning so far. The Pilot is off work today (!) so I’m looking forward to a morning hike and breakfast and coffee date. (You know, if both kids go to school. I feel like any time one of us books the day off, a kid stays home sick lol.)

While Tucson is still warm and toasty, it’s official soup season. TBH, for me, all year is super season. It can be a blistering 115 outside, and I’m still inside eating a scalding bowl of soup. I LOVE soup, especially for lunches, because you can make a ton in advane and pack in a ton of nutrients. You can customize them depending on what you have on hand, add extra protein (like an egg on top, or shredded beef or chicken), and it’s one of my 3 s’s: a salad, soup, or smoothie every day.

Detox vegetable soup recipe

I’m also a fan of making *detox soups.* I call it this because they’re light and easy to digest, but they also fit in with my favorite Dr. Cabral detox requirements. Soups are my EquiLife detox go-tos, for the reasons I mentioned above. I also call it that for The Man aka Google, so if you searched for “detox soup recipes” and found this page, YAY and welcome the blog 😉

This particular recipe is super simple, made in the Instant Pot, and ideal for meal prep or a cozy, nutrient-dense lunch or dinner.

Benefits of Detox Vegetable Soup

Packed with Nutrients:

Sweet potatoes, zucchini, and bell peppers provide vitamins A, C, and antioxidants to support your immune system.

Rich in Fiber:

Beans like garbanzo and kidney beans promote digestive health and can help with detoxification by improving gut function.

Hydration:

Veggie broth is hydrating, which is essential for detox functions.

Supports Weight Loss:

Soups can be lower in calories, but also satisfying, which can improve satiety and reduce cravings.

Anti-inflammatory:

Herbs like thyme, rosemary, and oregano have anti-inflammatory properties and also make it taste delicious.

Meal Prep Tips

Batch Cooking:

This soup freezes well! Make a large batch and store portions in the freezer for quick meals during the week. (I also love these Souper Cubes!)

Topping Ideas:

Prep your toppings (avocado, herbs, and lemon juice) in advance and store them separately for easy assembly when serving.

Versatility:

Swap out beans for your preferred legumes, or use other veggies like spinach or green beans,  depending on what you have on hand.

Ingredients for Detox Vegetable Soup

Vegetables:

1 sweet potato, peeled and diced

2 zucchini, chopped

1 bell pepper, diced

1 onion, chopped

2 cloves garlic, minced

1 bag of broccoli florets, washed

2 carrots, peeled and chopped

Beans:

1 can garbanzo beans (drained and rinsed)

1 can kidney beans (drained and rinsed)

Broth and Seasoning:

4 cups vegetable broth

1 tsp thyme

1 tsp rosemary

1 tsp oregano

2 bay leaves

Salt and pepper to taste

Optional Toppings:

Avocado slices

Fresh herbs (parsley, cilantro, etc.)

Fresh-squeeze lemon juice

Steps to Make Detox Vegetable Soup

Step 1: Prep the Veggies

Peel and chop the sweet potato, zucchini, bell pepper, onion, and garlic.

Step 2: Add to Instant Pot and Sauté

Add all chopped vegetables to the Instant Pot and saute for 3-5 minutes in some avocado oil. Season well with salt and pepper. Then add the beans, seasonings, and vegetable broth to the Instant Pot.

Step 3: Set the Instant Pot

Set the Instant Pot to the “Soup” setting for 30 minutes.

Step 4: Natural Release

Let the Instant Pot release pressure naturally for 10-15 minutes, then quick release.

Step 5: Serve and Garnish

Ladle the soup into bowls, and top with avocado, fresh herbs, and then a squeeze of lemon juice.

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Ways to Enjoy Detox Vegetable Soup

Lunch or Dinner: Enjoy this soup as a light meal or as part of a larger dinner with a side salad.

Post-Workout: Ideal for a post-workout recovery meal due to its blend of carbohydrates, protein, and anti-inflammatory properties.

Serve with Whole Grains: For a heartier meal, pair the soup with quinoa, brown rice, or a slice of gluten-free bread. I also love this with a slice of Pacha bread with butter and sea salt.

So tell me, friend: what is your favorite fall soup recipe? Please share the goods in the comments section below! I’m always looking to add more to the rotation.

My favorite healthy fall soup recipes are here, copycat Panera Autumn soup recipe, copycat Whole Foods red lentil dal soup recipe, and 10 gluten-free and dairy-free soup recipes.

xoxo

Gina