Last updated on February 27th, 2023 at 07:46 pm
You can make this simple super healthy vegetable detox soup in no time! It’s warming, it’s light and it’s pretty tasty. Also if you’re looking for an easy detox soup recipe, well this one’s definitely for you.
If you’re not into detox, well, you’ll love the recipe anyway. Have it as a light and warming dinner or lunch – it’s the perfect cold-weather meal.
Also, if you’ve got some cauliflower and broccoli in your fridge that you just don’t know how to use up…If they already look sad and lost all hope – this healthy vegetable soup recipe is the answer. Those veggies want to be cooked, give them a chance and make this healthy soup!
You’ll Love This Detox Vegetable Soup
So, it’s officially cold and winter. I’ve been trying to eat all of the cauliflower and broccoli I bought two weeks ago, unsuccessfully for like, well – two weeks.
Honestly, I also didn’t expect to be making and surviving only on peanut butter cookies during that period. I got a cold, and I still have it. But, don’t worry – you’re probably safe. That’s at least what I’ve heard from my informatics teacher. She told me I can’t get infected by a computer virus, because I’m not a computer. The things they teach in school – invaluable. But talk to your doctor, I can’t make any guarantees.
So the cold thing, I’ve been pecking on the broccoli and cauliflower like a small mouse. Everything in moderation they say! I really can’t tell you why I wanted to refuse my body the nutrients it needed. And instead, load it with peanut butter and dark chocolate. Those were some good cookies though.
So, by the end of those two weeks – I had around 2 cups worth of each – cauliflower and broccoli. I was worried that I’d get food poisoning because the cauliflower had something purple on it. But it’s the next day today and I’m good. No food poisoning, no nothing. Just freedom and happiness.
Doesn’t this detox soup sound more mouthwatering with every word I say? I’m going to channel my inner robot and focus now, mkay? I need to wrap this long monologue up.
Vegetable Detox Soup Ingredients
Cauliflower and Broccoli. Talk about detox vegetables. These two are the main ingredients and the very reason this is a detox recipe. I think I did talk about detox when I posted that last smoothie recipe. Well, cauliflower and broccoli have the perfect ability to induce detoxifying enzymes in your liver. These enzymes help to transform for example carcinogens into non-harmful things that your body can safely eliminate.
Garlic and scallions. Another two that don’t mess around when it comes to detoxification and inflammation. Plus they add so much flavor!
Ginger and chili flakes. You can also use crushed red pepper. Something spicy if you like heat. I like it. And I loved the ginger too. It’s also anti-inflammatory and pretty amazing, you know?
And even more vegetables. Like carrots and mushrooms. Oh, those poor mushrooms, they never thought they’d make it. Like, who buys two small mushrooms and never uses them?
How To Make The Soup
Making the detox veggie soup is pretty easy. Here’s what you’ll do.
Wash the cauliflower and the broccoli. Peel the carrot. Do you guys peel the carrots when you use them? I always do. Even when they’re organic. I don’t know why – I know all the nutrition is in the peel. Then why not eat the peel only? Sounds like a riddle, but leads nowhere, because I don’t have any answers.
I also peeled the mushrooms, because after a week in the fridge, they looked like they needed serious help.
Now, you’ll do something you won’t like a lot. You’ll have to grate things. Like half of the cauliflower, half of the broccoli and one of the carrots. One carrot is gone, how many are left? My nephew’s doing math and I’m learning new things too. It’s as if I’m in informatics class all over again.
So, the best thing you can do, if you have a food processor is to just use the grater attachment. Then go crazy. I know, I don’t like cleaning it either. Also, grate the ginger.
Next, add all the grated things, chili flakes and some dried mint to a small cooking pot and saute for 1-2 minutes with olive oil. Then pour some stock or water (you’ll have to add salt) over. Cover with a lid and bring to a boil, then reduce the heat. Cook for about 6-7 minutes.
While this is cooking, chop up the rest of the ingredients. I like some texture in my soups, so I roughly chopped broccoli, cauliflower and mushrooms. Then thinly chopped the scallion and peeled and minced the garlic.
Now, if you want the soup to be thicker – you can blend it a bit using an immersion blender. If you don’t, skip this step.
Now, add in the vegetables you just chopped, have a taste of the broth to adjust for salt and pepper and cook for an additional 4-5 minutes.
Serve immediately with some freshly chopped parsley and enjoy!
How To Store
I didn’t really store the vegetable detox soup, as this is a small batch and we ate all of it. It’s basically super light, so you might want to get seconds. However if you do have leftovers – pack them in an airtight container and store in the fridge.
Why is This Vegetable Soup Healthy
Well, for one it’s loaded with cruciferous vegetables. These vegetables are shown to benefit your body in many ways – from preventing cancer and depression to reducing your overall risk of mortality.
The soup is also low in calories and rich in protein (Yes some vegetables do have protein), vitamin A, K and essential nutrients like potassium, iron and magnesium.
More Healthy Soup Recipes
I hope you enjoy this easy and simple detox vegetable soup with cauliflower and broccoli. Now if you’re on a soup kick, maybe you want to check out these healthy recipes as well:
- 2 cups broccoli
- 2 cups cauliflower
- 1 carrot, grated
- 2 tbsp ginger, grated
- 3 garlic cloves, minced
- 2 scallions, thinly chopped
- 1 tbsp chili flakes
- 1 tsp mint, dried
- 2 mushrooms, chopped
- 1 tbsp olive oil
- 3-4 cups vegetable stock
- parsley (to serve)
- Wash the cauliflower and the broccoli. Peel the carrot.
- Grate 1 cup of cauliflower, 1 cup of broccoli, ginger and the carrot. You can use a grater or the attachment on your food processor.
- Add all the grated broccoli, cauliflower, carrot, ginger, chili flakes and some dried mint to a small cooking pot and saute for 1-2 minutes with olive oil. Add 3 cups of vegetable stock or water (if you do water - add more salt) - you can always add more later depending on how thick you want the soup to be.
- Cover with a lid and bring to a boil, then reduce the heat. Cook for about 6-7 minutes.
- While this is cooking, chop up the rest of the ingredients. I like some texture in my soups, so I roughly chopped broccoli, cauliflower, and mushrooms. Then thinly chopped the scallion and peeled and minced the garlic.
- After the 6-7 minutes, if you want the soup to be thicker – you can blend it a bit using an immersion blender. (if you don't skip this step)
- Add in the vegetables you just chopped, have a taste of the soup to adjust for salt and pepper and cook for an additional 4-5 minutes.
- Serve immediately with some thinly chopped fresh parsley!
Amount Per Serving: Calories: 174Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 2735mgCarbohydrates: 25gFiber: 7gSugar: 9gProtein: 7g