Easy to Make Detox Soup Recipe
This vibrant and nourishing vegetable soup is your go-to for a delicious reset. Packed with nutrient-dense ingredients like sweet potato, kale, and kidney beans, it's designed to be both satisfying and incredibly easy to prepare. Enjoy a bowl of comforting goodness that supports your well-being without sacrificing flavor.
Prep Time
20 minutes
Cook Time
55-60 minutes
Total Time
1 hour 15 minutes to 1 hour 20 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Packed with a diverse array of nutrient-rich vegetables for a powerful detoxifying effect.
- Incredibly easy to make, perfect for weeknight dinners or meal prepping.
- Comforting and satisfying, providing warmth and nourishment without heaviness.
- Versatile and customizable to your taste preferences or available produce.
- Naturally vegan and gluten-free, catering to various dietary needs.
Ingredients
- 300g (1 medium) sweet potato, peeled and cut into 2cm (3/4 inch) cubes
- 120g (1 cup) carrots, sliced into 0.5cm (1/4 inch) rounds
- 100g (2 stalks) celery, finely diced
- 100g (1 small) yellow onion, finely diced
- 30ml (2 tablespoons) olive oil
- 3 cloves garlic, minced
- 300g (1 ½ cups) freshly chopped tomatoes (about 2 medium ripe tomatoes)
- 2.5ml (½ teaspoon) smoked paprika
- 400g (1 can) kidney beans, rinsed and drained thoroughly
- 950ml (4 cups) low sodium vegetable broth
- Up to 470ml (2 cups) water, as needed
- 50g (1 large leaf) kale, tough stem removed and chopped
- 15g (½ cup) fresh parsley, roughly chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large, heavy-bottomed soup pot or Dutch oven, heat 30ml (2 tablespoons) of olive oil over medium heat. Allow the oil to shimmer slightly, indicating it's ready to gently sauté the vegetables and build the foundational flavors of the soup.
- Add the cubed sweet potato, sliced carrots, diced celery, and diced yellow onion to the hot oil. Season generously with a pinch of sea salt and freshly ground black pepper. Stir these aromatic vegetables well to ensure they are evenly coated in oil and seasonings. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften and the onion turns translucent, releasing their sweet essence.
- Incorporate the freshly chopped tomatoes, minced garlic, and smoked paprika into the pot. Stir continuously for about one minute. This brief sautéing period allows the garlic to become fragrant and the smoked paprika to bloom, intensifying its rich, smoky notes without the risk of burning.
- Stir in the rinsed and drained kidney beans and pour in 950ml (4 cups) of low sodium vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Allow the soup to simmer uncovered for 45 minutes, stirring occasionally. During this time, the vegetables will become tender, and the flavors will meld beautifully. Keep an eye on the soup's consistency; if it reduces too much or thickens more than desired, gradually add water, about 60ml (1/4 cup) at a time, up to 470ml (2 cups) total, until the perfect consistency is achieved.
- Once the soup has simmered and reached its ideal texture, stir in the chopped kale and fresh parsley. Immediately remove the pot from the heat. Cover the pot with a lid and let it sit undisturbed for five minutes. The residual heat from the soup will gently wilt the kale, leaving it tender yet vibrant, and infuse the fresh parsley flavor throughout.
- Ladle the wholesome detox soup into bowls and serve warm. Garnish with a sprinkle of extra fresh parsley for an added pop of color and flavor, if desired.
- For optimal freshness and safety, transfer any leftover soup to an airtight container and store it in the refrigerator. The soup will keep well for 3-4 days, with flavors often deepening overnight.
Tools You’ll Need
- Large soup pot or Dutch oven (5-6 liter capacity)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Colander (for rinsing beans)
- Ladle
Essential Success Tips
- Always dice vegetables to a consistent size for even cooking; this ensures everything becomes tender at the same rate.
- Don't rush the initial sautéing of the aromatics (onion, celery, carrots); this step builds the fundamental flavor base of the entire soup.
- Taste the soup before adding more salt towards the end of cooking, especially since vegetable broths can vary in sodium content.
- When adding water, do so gradually. It's easier to add more liquid than to reduce an overly thin soup.
- Adding kale and parsley off the heat and covering the pot keeps them vibrant and prevents them from becoming overcooked and mushy.
Professional Cooking Secrets
- To elevate the depth of flavor, roast your sweet potato and carrots for 15-20 minutes at 200°C (400°F) before adding them to the pot. This caramelization adds a subtle sweetness and nuttiness that enhances the soup's complexity.
- Instead of plain water, consider adding a splash of fresh lemon juice at the very end of cooking. The acidity brightens all the flavors and adds a zesty finish that complements the earthy vegetables.
- For an extra layer of texture and protein, serve the soup topped with a sprinkle of toasted pumpkin seeds or a dollop of dairy-free yogurt.
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes exceptionally well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Variations: Feel free to add other greens like spinach or collard greens. A pinch of red pepper flakes can add a nice subtle heat. For a creamier texture, blend one cup of the soup with 60ml (1/4 cup) of soaked cashews until smooth, then stir back into the pot.
- Serving Suggestion: Enjoy this soup on its own, or pair it with a slice of crusty whole-grain bread or a light side salad.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This detox soup is excellent for meal prep. Its flavors often meld and deepen overnight, making it even more delicious the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
What if I don't have kidney beans?
No problem! You can easily substitute kidney beans with other hearty beans like cannellini beans, black beans, or chickpeas. Ensure they are rinsed and drained before adding them to the soup.
Is this soup freezer-friendly?
Yes, it is! This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before gently reheating on the stovetop or in the microwave.
Nutrition Facts (Per Serving)
Approximately 220 Calories, 10g Protein, 8g Fat, 30g Carbohydrates, 8g Fiber per serving. (Note: These are estimates and can vary based on specific ingredients and portion sizes).
Allergy Information
This soup is naturally vegan, gluten-free, and dairy-free. It contains legumes (kidney beans) and nightshades (tomatoes, sweet potato, paprika). Always check labels for vegetable broth to ensure it meets your dietary needs.
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