Ugh, you know that feeling? When you’re just…blah? I swear, after a weekend of pizza and Netflix, my body screams for a reset. That’s when I whip up my favorite Detox Soup! It’s seriously the easiest way to get back on track. I’m not talking about some crazy juice cleanse, trust me. This is real food, packed with veggies and flavor, and it’s ready in under an hour. Plus, it’s got all those amazing anti-inflammatory ingredients like turmeric and ginger. It’s like a big, warm hug for your insides. Honestly, I feel so much better after just one bowl!
I’ve tried all sorts of “detox” things over the years, and honestly, just eating real, nourishing foods like this Detox Soup is what works best for me. No crazy restrictions, just good stuff. And the best part? It actually tastes amazing!
Why You’ll Love This Detox Soup
Okay, so why is this soup about to become your new best friend? Let me break it down:
- It’s SO quick to make – seriously, weeknight dinner savior!
- Cleanup is a breeze – one pot wonder, baby!
- Packed with flavor – we’re not talking bland diet food here.
- Super healthy and nutritious – your body will thank you.
- It’s awesome for meal prep – make a big batch and you’re set for days.
Quick and Easy
Seriously, this Detox Soup is ready in under an hour, and the best part? It all cooks in one pot! Less dishes? Yes, please! You just chop some veggies, throw everything in, simmer, and boom – dinner is served. I love recipes that don’t leave me with a mountain of dishes.
Healthy and Nutritious
This soup isn’t just tasty, it’s good for you too! It’s loaded with anti-inflammatory powerhouses like turmeric, ginger, and even a little cayenne pepper to kick things up a notch. These ingredients can help reduce inflammation in your body and boost your immune system. So you’re basically eating your way to feeling better!
Ingredients for Your Detox Soup
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing Detox Soup. Don’t worry if you don’t have *everything* on hand – it’s pretty flexible. But trust me, these are the key players!
- 2 Tablespoons olive or avocado oil (for sautéing – I usually use olive oil!)
- 1 large yellow onion, chopped
- 2 large carrots, chopped into 1/2 inch rounds (I like mine a little chunky!)
- 2 ribs celery, thinly sliced
- 5 cloves garlic, minced (I’m a garlic lover, so I sometimes add a little extra!)
- 1 Tablespoon freshly grated ginger (fresh is best here, trust me!)
- 2 Tablespoons freshly grated turmeric (this is the anti-inflammatory magic!)
- 1/4 teaspoon cayenne (for a little kick – adjust to your taste!)
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 large red bell pepper, thinly sliced
- 1 lb chicken breasts
- 6 cups vegetable broth (low sodium is my go-to)
- 1 13.5 oz can coconut milk (full-fat for extra creaminess!)
- 1 bunch curly kale, roughly chopped
- 2 Tablespoons lemon juice, juice from half of a lemon
- 1 Tablespoon tamari, coconut aminos or soy sauce (for that umami flavor!)
- 1/4 cup fresh cilantro, plus more for topping (if you’re not a cilantro person, parsley works too!)
How to Make Detox Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this Detox Soup is super straightforward. Just follow these steps and you’ll be slurping down a bowl of goodness in no time! I promise, it’s easier than ordering takeout.
Preparing the Base of the Detox Soup
First, grab your biggest pot or Dutch oven. Add the olive oil (or avocado oil) and heat it over medium heat. Once it’s nice and hot, toss in the chopped onion, carrots, and celery. Sauté those veggies for about 5-6 minutes, stirring every now and then, until they start to soften. You’ll start to smell that yummy onion-y aroma – that’s when you know you’re on the right track!
Simmering the Detox Soup
Now for the good stuff! Add the minced garlic, grated ginger, and grated turmeric, along with the cayenne pepper, salt, and pepper. Sauté for another minute – careful not to burn the garlic! Next, add the sliced bell pepper, vegetable broth, coconut milk, and chicken breasts to the pot. Bring it all to a boil, then reduce the heat to a simmer, cover, and let it cook for about 20 minutes, or until the chicken is cooked through. You want that chicken cooked all the way!
Finishing the Detox Soup
Alright, almost there! Remove the chicken from the pot and shred it using two forks – it should be super easy to shred at this point. While you’re shredding, add the chopped kale to the soup and let it simmer for about 3-4 minutes, until it starts to wilt. Finally, carefully add the shredded chicken back into the soup, stir in the fresh cilantro, tamari (or soy sauce/coconut aminos), and lemon juice. And that’s it! Serve it up with extra cilantro on top. I love a slice of toasted sourdough on the side!
Tips for the Best Detox Soup
Want to take your Detox Soup to the next level? I’ve got a few tricks up my sleeve! First off, don’t skimp on the fresh ginger and turmeric. They’re the real stars of the show! Grating them fresh makes a huge difference in flavor. Also, taste as you go! Add more cayenne if you like it spicy, or a little extra lemon juice for brightness. Don’t be afraid to experiment!
Another tip? Let the soup simmer for a bit longer. The longer it simmers, the more the flavors meld together. I sometimes let it go for an extra 30 minutes. Just keep an eye on the liquid level and add more broth if needed. And finally, don’t forget the toppings! Fresh cilantro is a must, but a dollop of plain Greek yogurt or a sprinkle of red pepper flakes are also amazing!
Detox Soup Variations
Okay, so you’ve made the basic Detox Soup and you’re loving it? Awesome! Now, let’s get a little crazy and try some variations! The best part about soup is that it’s super adaptable. Don’t be afraid to get creative and use what you have on hand.
Want to switch up the veggies? Go for it! Cabbage and broccoli are great additions. I also love adding spinach or swiss chard instead of kale sometimes. For a spicier kick, try adding a chopped jalapeño. And if you’re not a cilantro fan (I won’t judge!), parsley or even dill are delicious substitutes. You could also add a squeeze of lime juice instead of lemon. The possibilities are endless! Get creative and make it your own!
Frequently Asked Questions About Detox Soup
Got questions about this amazing Detox Soup? I’ve got answers! Here are a few of the most common questions I get asked. And hey, if you have more, just drop them in the comments below!
Can I freeze this Detox Soup?
Absolutely! This soup freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or pop it straight into a pot on the stove to reheat. So easy!
How long does Detox Soup last in the fridge?
Leftover Detox Soup will happily hang out in the fridge for up to 3-4 days. Just make sure it’s stored in an airtight container. It’s perfect for meal prepping lunches or having a quick and healthy dinner ready to go. Just reheat on the stovetop or in the microwave until warmed through.
Can I make this Detox Soup vegetarian or vegan?
You bet! It’s super easy to make this soup vegetarian or vegan. Just skip the chicken and add in a can or two of chickpeas or white beans instead. Tofu or tempeh would also be great plant-based protein options. I’d recommend cooking them separately and adding them in at the end. And of course, double-check that your broth is veggie-friendly!
Storing and Reheating Your Detox Soup
Got leftovers? Lucky you! This Detox Soup is even better the next day. Just pop it in an airtight container and stash it in the fridge. When you’re ready for round two, heat it up on the stove or in the microwave until it’s nice and steamy. So easy, right?
Nutritional Information for Detox Soup
Okay, so everyone always asks about the nutrition info for this Detox Soup. Here’s the deal: it’s super hard to give exact numbers because it really depends on the specific ingredients you use. Different brands of broth have different sodium levels, and the size of your carrots makes a difference too! So, I can’t give you precise figures, but rest assured, this soup is packed with vitamins, minerals, and all sorts of good-for-you stuff. It’s a healthy and delicious choice, no matter what the exact numbers are!
Ready to Make Your Detox Soup?
Alright, what are you waiting for? Get in the kitchen and whip up this amazing soup! And hey, if you love it (and I know you will!), be sure to rate the recipe and leave a comment below! I love hearing from you!
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Disgustingly Easy: 7-Ingredient Detox Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Global
- Diet: Gluten Free
Description
Give your body a reset with this veggie filled detox soup. It’s healthy, filling and packed with anti inflammatory ingredients like turmeric, ginger, lemon and cayenne pepper. It comes together quickly in just one pot and is perfect for meal prep.
Ingredients
- 2 Tablespoons olive or avocado oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped into 1/2 inch rounds
- 2 ribs celery, thinly sliced
- 5 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons freshly grated turmeric
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 large red bell pepper, thinly sliced
- 1 lb chicken breasts
- 6 cups vegetable broth
- 1 13.5 oz can coconut milk
- 1 bunch curly kale, roughly chopped
- 2 Tablespoons lemon juice, juice from half of a lemon
- 1 Tablespoon tamari, coconut aminos or soy sauce
- 1/4 cup fresh cilantro, plus more for topping
Instructions
- In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and saute for 5-6 minutes, stirring occasionally.
- Add garlic, ginger, turmeric, cayenne, salt and pepper. Saute for 1 minute longer.
- Add bell pepper, vegetable broth, coconut milk and chicken to the pot.
- Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked.
- When chicken is fully cooked, remove from pot and shred using two forks.
- Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.
- Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari and lemon juice. Serve with extra chopped cilantro on top and side of choice. We like toasted sourdough or crackers.
Notes
- Veggies: Feel free to swap or add in vegetables to this soup. You really can’t go wrong. Cabbage or broccoli would be delicious additions. For the greens, I recommend sticking to a sturdier green like swiss chard or lacinato kale so it doesn’t get too wilted.
- Protein: You can swap the chicken breasts for turkey breasts or another protein of choice.
- Vegan: To make this soup vegan, swap the chicken with 1-2 cans of chickpeas or white beans. Just add the beans in when you would add the chicken. Tofu or tempeh would also be a good plant based substitute, I just recommend cooking it separately and adding it in at the end.
- Herbs: I love cilantro but if you’re not a cilantro fan, parsley would be delicious as well.
- Ginger: If you can’t find fresh ginger, use 1 teaspoon ginger powder.
- Turmeric: If you can’t find fresh turmeric, use 2 teaspoons dried turmeric powder.
- Tamari, soy sauce or coconut aminos: Feel free to skip this if you don’t have it on hand. I love the umami flavor it adds to this soup, but it’s still delicious without.
- Coconut milk: The coconut milk adds a nice creaminess and delicious flavor, but if you don’t have it on hand you can skip this or use unsweetened almond milk or cashew milk instead. If you skip it, make sure to add more broth instead.
Nutrition
- Serving Size: 1 serving
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
