Soup is one of my favorite dinners because it’s easy, nourishing, and delicious! This Debloat Detox Vegetable Soup is the perfect thing to make when you feel you need to reset and get back on track with eating healthy. It has so many fiber-filled vegetables with turmeric and ginger to help with inflammation and immunity. Soups filled with vegetables can be hearty and nourishing, just like this Green Goddess Soup that has spinach, potatoes, zucchini and onion, my Glowing Skin Soup, and this satisfying Red Curry Noodle Soup. Who doesn’t love soup and salad? Make my Winter Wild Rice Salad to go along with!
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Notes on Ingredients
- Fennel: If you don’t like fennel or can’t find it at the store, you can omit!
- Zucchini: Fresh or frozen diced zucchini works in this recipe. Use leftover zucchini and make Healing Greens & Beans Soup next!
- Leeks: Add a ton of flavor and micronutrients to the soup. If you can’t find leeks, you can replace them with green onion.
- Cauliflower: Use a full head of fresh cauliflower or frozen cauliflower (5-6 cups). Got leftover cauliflower? Make Golden Girl Curry next!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Debloat Detox Vegetable Soup?
- Wash and cut all of the veggies and herbs.
- Saute the onion and leeks.
- Next, add in the carrots, fennel, and zucchini and saute for another 5 minutes.
- Add in the chopped cauliflower, ginger, parsley, dill, turmeric, salt, pepper, vegetable broth and water. Stir and mix well.
- Bring to a boil, then cover and cook on medium low for 15-20 minutes.
- Of course, serve with a good crusty bread.
- So cozy 🙂 Enjoy!
- Step 1: First, wash and chop all the veggies and sauté the onions and leeks in olive oil.
- Step 2: Then, add the carrots, fennel, and zucchini and sauté.
- Step 3: Add the cauliflower, ginger, turmeric, salt, and pepper.
- Step 4: Next, add the fresh herbs (dill and parsley) and vegetable broth. Mix well.
- Step 5: Bring to a boil and let it cook for 15-20 minutes.
- Step 6: Lastly, serve hot with crusty bread.
Commonly Asked Questions
Store this soup in the fridge in an airtight container for up to 5 days. Reheat in the microwave or on the stove for a couple minutes before serving.
If you have access to fresh, you can use minced or grated fresh ginger and turmeric. Fresh will enhance the flavor and nutrients in the soup. If not, dried is fine.
I recommend cutting all veggies into small, bite-sized pieces. I like to use a vegetable chopper for this to save time and get an even chop on everything.
I like to serve a loaf of sourdough bread and sometimes a side salad like my Classic Vegan Caesar Salad. For dessert, make a batch of my Sweet Potato Brownies for a delicious chocolate treat!
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Extra Helpful Tips
- Wash and prep all of the vegetables beforehand, so they are ready to be added to the pot.
- To know when the soup is done, test if the cauliflower is fork tender. You want it to be cooked, but not so mushy that it falls apart.
- Make sure to use a large soup pot so you have enough room for all of the vegetables, broth, and water.
- Serve this soup with bread or mix in some rice for a complete meal.
- Make my Sheet Pan Roasted Tomato Soup or Vegan Chickpea Noodle Soup next!
How to Store
Store this soup in the fridge in an airtight container for up to 5 days. Reheat in the microwave or on the stove for a couple minutes before serving.
If you tried this Debloat Detox Vegetable Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Debloat Detox Vegetable Soup
Equipment
Ingredients
- 3 tablespoon olive oil
- ½ yellow onion diced
- 1 cup leeks sliced
- 2 large carrots chopped
- 1 bulb fennel chopped
- 1 zucchini diced
- 1 head cauliflower chopped small
- 1 teaspoon ginger grated
- ½ cup parsley fresh and chopped
- 2 tablespoon dill fresh chopped
- 1 teaspoon turmeric fresh or powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 32 oz vegetable broth
- 2 cups water
Instructions
- Wash and cut all of the veggies and herbs first so they’re ready to go!
- In a large soup pot on medium-high heat, saute the yellow onion and leeks for about 5 minutes stirring often.
- Next, add in the carrots, fennel, and zucchini and saute for another 5 minutes.
- Add in the chopped cauliflower, ginger, parsley, dill, turmeric, salt, pepper, vegetable broth and water. Stir and mix well.
- Bring to a boil, then cover with a lid and cook on medium low for about 15-20 minutes or until the cauliflower is tender!
- Of course, serve with a good crusty bread. I used sourdough from Wildgrain.
- So cozy 🙂 Enjoy!
Notes
- Wash and prep all of the vegetables beforehand, so they are ready to be added to the pot.
- To know when the soup is done, test if the cauliflower is fork tender. You want it to be cooked, but not so mushy that it falls apart.
- Make sure to use a large soup pot so you have enough room for all of the vegetables, broth, and water.
- Serve this soup with bread or mix in some rice for a complete meal.
Jordan Stacy says
This soup is SO good! Always helps with my digestion and bloating.
Jean says
Loved it!!! I made it today that I have more time ( Labor Day) and it was easy to prepare and delicious