Oh She Glows Eat Your Greens Detox Soup

If you’re looking for an easy, vegan soup that is detoxifying and cleansing, then you’ll love this Eat Your Greens Detox Soup. This recipe comes from Angela Liddon’s Oh She Glows Cookbook!

Eat Your Greens Detox Soup

Sometimes you just need a detoxifying meal, and this soup fits the bill.

Whether it’s just after the holidays or  a seasonal detox, there’s nothing like gently cooked vegetables and greens to support the body’s natural detox pathways. This recipe has it all!

The ingredients include:

• onion
• carrots
• broccoli
• mushrooms
• turmeric
• kale
• vegetable broth
• fresh ginger
• lemon juice

Such amazing, fresh ingredients, and easy to make too.

You literally just pile all the veggies into a big pot and let them cook down. In less than 30 minutes, you’ll have this detox soup ready.

If you are interested in a juice recipe that supports your body’s natural detoxification process, try my Detox Juice!

More Healthy Detox Recipes

Liver Detox Green Smoothie Recipe (Liver Support)

Detox Cabbage Vegetable Soup (Instant Pot or Stovetop)

Liver Cleanse Juice Recipe (Juicer or Blender)

Kale Juice Recipe with Apple (Juicer or Blender)

Eat Your Greens Vegan Detox Soup

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5 from 3 reviews

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If you’re looking for an easy, vegan soup that is detoxifying and cleansing, then you’ll love this Eat Your Greens Detox Soup. This recipe comes from Angela Liddon’s Oh She Glows cookbook (printed with permission).

• Total Time: 45 minutes
• Yield: 3 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 teaspoons coconut oil or olive oil
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 3 cups sliced cremini or white button mushrooms (about 8 ounces)
• 1 cup chopped carrots
• 2 cups chopped broccoli florets
• Fine-grain sea salt and freshly ground black pepper, to taste
• 1 1/2 to 3 teaspoons grated peeled fresh ginger
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1/8 teaspoon ground cinnamon
• 5 cups vegetable broth
• 2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
• 2 cups torn kale leaves
• Fresh lemon juice, for serving (optional)

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Instructions

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
2. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
3. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.
4. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
5. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Notes

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

• Author: Angela Liddon
• Prep Time: 25 mins
• Cook Time: 20 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 1
• Calories: 200

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.