Soup is so incredibly 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 delicious fiber filled vegetables and turmeric and ginger to help with inflammation and immunity. Soups filled with vegetables can also be hearty and nourishing, just like this Green Goddess Soup that has spinach, potatoes, zucchini and onion or my Glowing Skin Soup.
Notes on Ingredients
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.
What ingredients do I need for Debloat Detox Vegetable Soup?
olive oil: high quality olive oil browns the veggies and brings out the flavor
yellow onion: contain nutrients and antioxidants
leeks: anti-inflammatory and anti-aging properties
carrots: promotes healthy vision and balances blood sugar
fennel: contains calcium, magnesium, and fiber
zucchini: low calorie high fiber food filled with vitamins
cauliflower: great source of vitamins C, K and folate
ginger: helps regulate digestion
parsley and dill
turmeric: reduces inflammation
salt and pepper
vegetable broth
water
How do you make Debloat Detox Vegetable Soup?
1. Wash and cut all of the vegetable first so they’re ready to go!
2. In a large soup pot, saute onion and leeks for about 5 minutes.
3. Next, add in the carrots, fennel, and zucchini and saute for another 5 minutes.
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4. Add in cauliflower, ginger, parsley, dill, turmeric, salt, pepper, vegetable broth and water. Stir and mix well.
5. Bring to a boil then cover with a lid and cook on medium low for 15-20 minutes or until the cauliflower is tender!
6. Of course, serve with GOOD crusty bread. I used sourdough from Wildgrain.
7. So cozy 🙂
Commonly Asked Questions
Should I use fresh ginger and turmeric?
Fresh is always best to use, especially in soups, to bring out the flavor. If you do not have fresh, you can always use jarred spices.
I am not a fan of fennel – Do I have to include it?
You do not! While it has great health benefits and fiber, you can substitute any of the vegetables in this soup.
What could I use instead of bread?
If you do not want to dip bread, you can simply omit it, or use a base of rice for the soup.
Extra Helpful Tips
- Wash and prep all of the vegetables before hand so they are ready to be added to your pot.
- To know when the soup is done, test if the cauliflower is fork tender. You want it to be fully cooked, but not so mushy that it falls apart.
- Make sure to use a large pot so you have enough room for all of the vegetable, broth and water.
More Easy Vegan Soups
How to Store
Store the Debloat Detox Veggie Soup in an airtight container for up to 4 days. To reheat, use a microwave or pour into a pot and heat on the stovetop. Store in the freezer for up to 4 months!
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 before hand so they are ready to be added to your pot.
- To know when the soup is done, test if the cauliflower is fork tender. You want it to be fully cooked, but not so mushy that it falls apart.
- Make sure to use a large pot so you have enough room for all of the vegetable, broth and water.
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