Detox Vegetable Soup
A clean, veggie-packed broth sautéed with aromatics and kale, simmered with tomatoes and herbs for an easy detox soup.
Ingredients
Aromatics & Veggies
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 1 zucchini chopped
- 3 cups cauliflower florets
- 4 cups kale chopped
Liquids & Seasonings
- 1 can (14.5 oz) diced tomatoes with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
Instructions
Aromatics & Veggies
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves; sauté until fragrant, about 2 minutes.
- Stir in 3 sliced carrots and 2 sliced celery stalks; cook, stirring occasionally, for 5 minutes.
- Add 1 chopped zucchini and 3 cups cauliflower florets; sauté 3 minutes until edges start to color.
Seasoning & Simmer
- Pour in 4 cups chopped kale, 1 (14.5 oz) can diced tomatoes with juices, 6 cups vegetable broth, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Bring to a boil.
- Reduce heat to low, cover, and simmer until vegetables are tender, 15–20 minutes.
- Season with salt and freshly ground black pepper to taste. Ladle into bowls and serve.
Notes
During testing, zesting lemon peel brightened the broth.
Adding kale at the end preserves color and texture.
Soup held its texture after 4 days in the fridge.