3 Warming Soups for Liver Cleanse

By 91

Our liver, the master metabolizer, filters the entire blood volume every three minutes. How about that? All our organs have their special role, but it’s the liver that processes and neutralizes all the chemicals our body is exposed to, from our food, environment, or personal care products. In healthy diets or detox diets, when we consume appreciable quantities of vegetables and fruits, our cells receive high concentrations of potassium which flushes out excess water and toxins, creating an alkaline environment.

 

The toxins are then sent via the bloodstream to the liver, which neutralizes them for excretion either by the kidneys or through the colon, via the bile. During detox diets, lots of toxins are flushed out from our cells, so the liver is exposed to a greater pressure and needs to be stimulated to cope with the higher bile production. A healthy production of bile is essential for eliminating the toxins, so we should help the liver with key nutrients, such as antioxidants (for instance the detoxifying betalains in this Beet and Ginger Detox Elixir) and fiber.

 

Soluble Fiber Sources: oatmeal, lentils, apples, oranges, pears, nuts, flaxseeds, chia seeds, beans, celery, carrots.

Insoluble Fiber Sources: seeds, nuts, brown rice, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins.

 

My three detox soups are not only packed with potassium for creating an alkaline environment and to help flush out the toxins from our cells, but also with fiber, soluble for stimulating the bile secretion and insoluble for promoting bowel movement and elimination of toxins. The soups come with gorgeous colors, taste delicious, and I actually include them into my comfort food recipe section because they make me feel amazing.

 

These soups are part of my 3-Day Detox and Restore Plan, one that you can actually keep, but you can also have one of them for dinner during my cleansing program The Simplest 1-Day Detox.

 

Broccoli Detox Soup

Broccoli-Detox-Soup

4.2 from 12 reviews
Broccoli Detox Soup
 
Cook time
Total time
 
A gorgeous green soup, loaded with vitamins, fiber and minerals.
Author:
Recipe type: Soups
Cuisine: Vegetarian
Serves: 2
Ingredients
  • 2 cups broccoli florets
  • 2 celery stalks, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 cup greens (kale, spinach, beet greens or any other available)
  • 1 parsnip, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cups filtered water or low sodium vegetable broth
  • ½ tsp sea salt
  • ½ lemon, juice only
  • 1 tsp coconut oil
  • 1 tbsp chia seeds
  • Toasted mixed seeds and nuts, 1 teaspoon coconut milk, to garnish
Instructions
  1. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
  2. Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.
  3. Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.
  4. Top with toasted seeds and serve warm.
ALSO YUMMY:  Steamed Brussels Sprouts with Tangerine Dressing
Notes
 

 

Beet Detox Soup

Beet-Detox-Soup

4.2 from 12 reviews
Beet Detox Soup
 
Cook time
Total time
 
Pink colored and tasting delicious, this beet soup is a real power house when it comes to nutrition.
Author:
Recipe type: Soups
Cuisine: Vegan
Serves: 2
Ingredients
  • 3 medium beet roots
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 small leek, finely diced
  • 1 tsp coconut oil
  • 2 cups vegetable broth, warm
  • ¼ tsp sea salt
  • 1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish
Instructions
  1. Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
  2. Drain from water and set aside to cool.
  3. Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
  4. Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
  5. Process to obtain a smooth cream.
  6. Season with salt and serve garnished with mixed seeds.
Notes
 

 

 Sweet Potato Detox Soup

Sweet-Potato-Detox-Soup

4.2 from 12 reviews
Sweet Potato Detox Soup
 
Prep time
Cook time
Total time
 
Packed with vitamin A and fiber, this orange soup is the best choice for a detox dinner.
Author:
Recipe type: Soups
Cuisine: Vegan
Serves: 2
Ingredients
  • ½ cup cooked red lentils
  • 1 sweet potato, peeled and cut in cubes
  • 3 carrots, peeled and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 1 onion, peeled and cut in quarters
  • 3 garlic cloves, crushed
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • Pinch of chili powder
  • ¼ tsp sea salt
  • 2 cups low sodium vegetable broth, warm
  • ½ inch piece of ginger, peeled and grated
  • 1 tsp coconut oil
  • Fresh parsley, 1 teaspoon coconut milk, to garnish
Instructions
  1. Heat the oven at 165°C/329°F.
  2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.
  3. Roast for 20 minutes then transfer into the blender.
  4. Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.
  5. Serve warm, garnished with fresh parsley.
Notes

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91 Comments
  • Linda
    January 4, 2015

    The soups look amazing. However, looking at the nutritional information, they seem to be really high in sodium, although you don’t add much salt to the recipes. I and my daughter have high blood pressure, but I’d be reluctant to serve them unless the sodium content was cut in half or more. Any suggestions? Thanks!

    • Ana
      January 4, 2015

      Hi Linda, thanks for writing me! You can replace the vegetable broth with warm filtered water and the celery stalks (which are high in sodium) with parsnip or parsley root – this should solve the sodium problem. Let me know how they turned out!

    • Don McMahan
      January 12, 2015

      or you can de-bunk the sodium/high blood pressure myth http://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/

    • Victoria
      November 18, 2015

      The goal of avoiding added salt is to balance sodium and potassium. Most people add sodium to everything while avoiding vegetables high in potassium. If you and your daughter are increasing intake of foods rich in potassium, you’re doing the most important thing for your health.

      I doubt that your daughter needs to avoid sodium from natural sources such as celery and parsnips when those are part of a potassium-rich soup. To reduce the sodium in these soups, I’d make my own no-added-salt veggie broth but I wouldn’t avoid celery. Celery adds an important flavor and nutritional balance to potassium-rich foods. Too little sodium in the sodium/potassium balance is as dangerous as too much sodium.

      • Ana
        November 23, 2015

        Victoria, you are so right about the potassium. I would also add that, during a detox diet, one should completely avoid salt at least for a few days, to allow the cells the time to re-establish the right sodium-potassium balance, and also pump out the excess toxins and water. Thank you so much for your excellent advise!

  • valentina ~ sweet kabocha
    January 4, 2015

    I’d love the sweet potato one!!

    • Ana
      January 4, 2015

      The orange one was my favorite too! 🙂

      • melissa
        November 4, 2015

        Is there something I could substitute for the red lentils? Don’t have any on hand….

        • Ana
          November 6, 2015

          Melissa, you can substitute them with any other lentils you have on hand, or you can simply skip this ingredient – the other are really nutrient-rich and will mdefinitely make this soup work for you! It just won’t be that thick as in my photos.

    • Teri
      December 27, 2015

      I just finished the sweet potato minutes ago. I did not have vegetable broth, so I reserved the water I cooked the lentils in and added 1/2 can coconut milk as the broth base, it was a good sub. The soup is flavorful, creamy and packed full of nutrition.a win, win all the way around!

      • Ana
        December 29, 2015

        Teri, using the cooking water of lentils is a great idea, because it contains some of the leaked minerals. And coconut milk must taste delicious in this soup – thanks for writing me your version! Happy you liked it!:)

  • Aysegul - Ice
    January 4, 2015

    Wow.. These soups look so healthy. I am making a healthy sweet potato soup for my blog today. This one is definitely an inspiration.
    Beautiful photography, as usual. 🙂

    • Ana
      January 4, 2015

      Thank you, Aysegul, can’t wait to see your healthy soup post and your lovely photos! 😉

  • Lane|Green Spirit Adventures
    January 4, 2015

    All three of these soups have my mouth watering! They sound so delicious and warming, and the photography is gorgeous. 🙂

    • Ana
      January 4, 2015

      Thanks, Lane, they were really delicious and nourishing, a real treat for our body cells! 🙂

  • Natalia
    January 4, 2015

    Difficult to choose one: they look all gorgeous!

    • Ana
      January 4, 2015

      I would start with my favorite color 🙂 Thanks, Natalia!

  • Doreen Ellen Bell-Dotan
    January 5, 2015

    I’m going to try these soups by making them as raw as possible. I have a blender that does soups. I’ll just warm them for a short while.
    Great recipes. Thank you.

    • Ana
      January 5, 2015

      Doreen, maybe just lightly steaming the vegetables would preserve the nutrients and still give them an appropriate texture for turning them into a cream soup. I’m happy that you liked the recipes! Thanks for your idea!

  • Traci | Vanilla And Bean
    January 5, 2015

    Thank you , Ana, for your explanation of detox and the importance of both soluble and insoluble fiber! I need to get beets back into my rotation, and your soup is a delicious way to do this! Fabulous recipes and education! Thanks so much, Ana!

    • Ana
      January 5, 2015

      Thank you Traci, I’m really enjoying what I’m doing here and I am very happy when I get positive feedback! I was searching for a way to diversify the beet addition to my diet too (apart from juices and salads), so this soup was right what I needed and it was delicious! 🙂

  • Liz
    January 5, 2015

    Do these soups freeze well?

    • Ana
      January 5, 2015

      Hi Liz, I only prepared them in small batches, so I don’t know how they freeze. I’ll try to freeze them next time I cook them and let you know!

  • The Blonde Chef
    January 5, 2015

    What gorgeous inspiration! That broccoli soup is just calling my name! Yum!

    • Ana
      January 5, 2015

      Thanks, dear Aubrie! They were really delicious! XO

  • Nikki @ Active Vegetarian
    January 6, 2015

    These look amazing! My favorite time of the year for soups! 🙂 Thank for sharing.

    • Ana
      January 6, 2015

      This is my favorite time for comfort food too – and these soups are really comfort food!

  • Ellen
    January 6, 2015

    These all look really good. Do you think the recipes could be doubled or tripled? I love making big batches.

    • Ana
      January 6, 2015

      Hi Ellen, they could definitely be cooked in big batches – although I didn’t try this yet, I’m pretty sure it wouldn’t be a problem to freeze them.

  • Sarah
    January 6, 2015

    These look amazing? What did you drizzle on top to give it that creamy look? Are there other toppings you used that were not included in the recipe that you like? Thanks!

    • Ana
      January 6, 2015

      Sarah, it’s just a teaspoon of coconut milk – I forgot to add to the recipe, but I’ll update it now!

  • NicT
    January 6, 2015

    These look great! I’ve printed all of them off to try.

    Maybe you addressed it and I missed it, but is the white cream on these soups a cashew cream? It looks beautiful!

    • Ana
      January 6, 2015

      Hi Nic, it’s not cashew but coconut milk – you can substitute this perfectly with cashew cream or completely skip it. I’m so glad you liked the recipes – let me know how they turned out!

  • Angelica
    January 6, 2015

    Hi Ana,
    Do you eat one soup for three days for the detox to work? Or does it work just after having one serving of the soup?

    • Ana
      January 8, 2015

      Hi Angelica, your body will feel great after having one of these soups, but the cleansing effects will be visible after having during the 3 day detox plan that I’ve just published. Thanks for your visit!

  • kristie {birch and wild}
    January 7, 2015

    What a lovely and informative post! Your photos drew me in, and the recipes made me feel so hungry all of a sudden. I can’t wait to try making them!

    • Ana
      January 8, 2015

      Thank you Kristie, let me know how they turned out!

  • Matilde
    January 8, 2015

    Lovely recepies! If you make a big batch, kan you freeze the broccoli soup?

    • Ana
      January 9, 2015

      Hi Matilde, I didn’t try to freeze them, but I don’t think there’s a problem doing it, as they only contain vegan ingredients. However, reheating the food decreases its nutrient load, so maybe for the detox period it would be a good idea to only eat freshly cooked food. Thanks for your visit!

  • Desiree
    January 8, 2015

    I made the Sweet Potato Detox Soup using purple sweet potatoes. It was delicious and had a beautiful deep purple color! I doubled the batch since we are a family of 4, and had leftovers for the next day. I also omitted the salt, oil and coconut milk garnish…and instead garnished it with raw pumpkin seeds, sesame seeds and chia seeds. (We avoid salt, oil and sugar.)

    I can’t wait to try your other 2 detox soups!

    On a side note, I spent 3 weeks in Romania visiting my husband’s family a few years back. Lovely, beautiful country with authentic people.

    • Ana
      January 9, 2015

      Hi Desiree, thank you very much for the feedback! I am really happy that you liked the recipe and that it was flexible enough to adapt to your own dietary needs.
      How nice to hear you loved my beautiful country! Drop me a line if you come back again, would love to help with travel tips 🙂

  • abby
    January 10, 2015

    hi ana,
    just made the sweet potato soup and it tastes great! the only thing i noticed, i don’t have a blender so i used my food processor. it’s a little more glop than soup…is it because i used a food processor instead?

    • Ana
      January 10, 2015

      Hi Abby,
      Yes, that must be it. You can add more liquid (but not too much, to still preserve the taste) if you use the food processor. Let me know if that did the trick.

  • Thalia @ butter and brioche
    January 14, 2015

    Love every single one of these soups so I have saved each recipe to try out! Thanks for sharing them!

    • Ana
      January 14, 2015

      Thank you Thalia, let me know how they turn out!

  • Imen
    January 14, 2015

    Hi Ana,
    These ALL look and sound absolutely amazing. I am wondering, would it be okay to roast the beets instead of boil/simmer?
    Thank you,
    Imen xx

    • Ana
      January 14, 2015

      Hi Iman, is absolutely fine to roast the beets – they’ll give the soup a smoky flavor, delicious!

  • Laura
    January 14, 2015

    Oh my golly, the colour of these soups is incredible!! I have a bag of beets in the fridge, and I have certainly been inspired to try a beetroot soup. Thanks:)

    • Ana
      January 15, 2015

      Hi Laura, you really have to give a try to this beetroot soup, it’s delicious! 🙂

  • Holly
    January 16, 2015

    These soups all look so delicious and your food photography is stunning! Looking forward to exploring the rest of your site!

    • Ana
      January 17, 2015

      Thank you, Holly!

  • Kolleen
    January 19, 2015

    I am making the broccoli soup now. When do you add the celery, lemon and salt? I put the celery in with the onions and the salt after that but have no clue on the lemon.

    • Ana
      January 19, 2015

      Hi Koleen, you can add the lemon before serving the soup – let me know how it turned out!

  • Anita
    January 23, 2015

    Hello! I am making the broccoli soup tonight. I’ve been eating a lot of soup lately and was hoping to make a little something to go with the soup. Do you think it will still have the same benefits if I eat anything else with it?

    • Ana
      January 23, 2015

      Hi Anita, as long as you don’t eat processed foods and unhealthy fats, the effects stay the same. Maybe some spicy roasted chickpeas would make a good side, or a small portion of turmeric flavored brown rice.

  • Leona Beard
    January 27, 2015

    For the soup detox can you eat the same soup for the 3 days or does it have to be the 3 different choices. I am making the beet soup from our garden beets that I just pulled. It will make more than 2 servings.
    Love your blog!!

    • Ana
      January 28, 2015

      Hi Leona, the choice is yours – you can have each of them or just one. I would go for three different soups, because in this way you offer your body a wide array of antioxidants and other nutrients. Either way it’s fine, especially if you prepare these with healthy veggies from your garden. Enjoy!

  • bretta
    February 23, 2015

    Hello the broccoli soup looks delicious! Just one question do I need to soak the chia seeds before putting them in soup?

    • Ana
      February 23, 2015

      Hi Bretta, you simply add the chia seeds to the soup, no need to soak them. Let me know how it turned out!

  • Patricia Mendoza
    March 10, 2015

    Thanks for sharing your HEALTHY Knowledge! I nominated your blog ti the contest…

    • Ana
      March 11, 2015

      Thank you so much, Patricia! 🙂

  • Rose
    March 10, 2015

    Just tried the green soup- so much better than I could have ever imagined. Thank you for sharing these recipes !

    • Ana
      March 11, 2015

      Thank you, Rose! I really loved making and eating these soups, they’re such a blessing for our bodies, I’m so glad you liked the green one too!

  • Judith
    March 26, 2015

    So, so pretty! Love the pics and the ideas, thank you very much for all the inspiration *

  • Christine
    May 7, 2015

    They all look delicious…badly in need of nice new nutritious recipes.
    Thanks so much!

    • Ana
      May 7, 2015

      Christine, I’m so glad you found here some recipes to inspire you for really nutritious meals!

  • Vittoria
    June 30, 2015

    Just made the beet one and LOVED it!!! So tasty. I can’t wait to try the others. Oh – and I subbed water for the veggie stock, used two green onions instead of the leek, and added two small celery sticks as well. Will definitely make this again – especially the next time I have a leek!

  • Vittoria
    July 2, 2015

    Not sure why my last comment showed it as 1 star – I meant to click 5! I also just tried the broccoli one and absolutely loved it! The addition of parsnip is wonderful! Thanks again for such delicious recipes…

    • Ana
      July 6, 2015

      Thank you, Vittoria, I’m so glad you found inspiration on my blog 🙂

  • parivash
    September 8, 2015

    thank for sharing.
    *always successful and happy*

    • Ana
      September 9, 2015

      Happy that you liked these, Parivash!

  • Lisa
    September 25, 2015

    Hi there

    I made the green soup last night and it was amazing! Tried the sweet potato should tonight and can’t say the same – it tastes like raw onions! Is that how it’s supposed to be?

    • Ana
      September 25, 2015

      Hey Lisa, I’m really sorry to hear the sweet potato soup didn’t turn out good! Raw onion is definitely not the taste is should have – it should taste sweet and a bit tangy from the ginger. Did you roast the onion alongside with the other veggies? Thank you for the feed back and I’m really happy you enjoyed the green soup 🙂

  • Kathleen
    October 9, 2015

    Thank you. I just found these by chance linked to another Pinterest recipe pin. These are so perfect for my Autumn detox. They look amazing and very flavorful and satisfying.

    • Ana
      October 11, 2015

      Kathleen, these are nutrient-loaded and amazing for an Autumn detox, I’m sure you’re going to love them! 🙂

  • Cherly
    November 10, 2015

    Hello Ana, I just stumbled into your site and you got me intrigued. You have great recipes, beautiful pictures and lots of informative information. Thank you for sharing your wisdom. I can’t wait to try out some recipes.

    • Ana
      November 11, 2015

      Hey Cherly, thank you so much, your words give value to my work! I really hope you will try my recipes – let me know how they turned out!

      • Cherly
        November 12, 2015

        I sure will ☺️

  • Carole Ryan
    January 5, 2016

    Hi,
    I was really interested in these soups but I noticed the very high sugar levels.
    I’m diabetic and have been advised that anything above 5gms is a no no.

    Can you suggest anything?

    Thanks
    Carole

    • Ana
      January 5, 2016

      Hi Carole, I’m sorry to hear you can’t enjoy these soups, but there are always options! You can replace vegetables high in sugar, such as sweet potatoes, carrots or beets, with green leafy vegetables (spinach, parsley, kale, brussels sprouts), cauliflower and broccoli, and add creaminess with small portions of beans, which balance the blood sugar levels. I hope this helps!

  • Aryane
    January 23, 2016

    I made your beetroot soup today for my boyfriend and I! The beet taste was intense, which is to be expected in a beetroot soup 🙂 but I really loved it! I’ll definitely try the other ones as well eventually. I tend to make soup with just one or two veggies, but I do love your combinations! And what can I say about your pictures, they’re stunning! Anyway, thanks very much for the inspiration! 🙂

    • Ana
      January 26, 2016

      I’m really glad you liked the recipe! Beet taste is quite intense, indeed, but the benefits are fantastic for our health. I always preferred the orange soup taste over the best one, but we should give beet a try too 🙂

  • Sandy
    February 17, 2016

    Hi Ana, enjoying the sweet potato soup I just made…such wonderful flavors! At the same time, made vegetable broth from vegetable scraps I’ve saved over the past few months…so easy to make the broth and used it in the soup. I used 5 cups broth and 1/2 cup coconut milk to make soup creamy.
    Last month made the broccoli soup and enjoyed it as well. Both of these recipes are the first vegetable soups I’ve made that have great depth of flavor. Thanks!!

    • Ana
      February 17, 2016

      Sounds really great, saving the vegetable scraps for broth it’s a great idea! I’m really happy you were inspired by my soups and you enjoyed them, thank you so much for your feedback!

  • arizona
    March 23, 2016

    I made the beet and broccoli soups, but did not like either of them enough to finish them. Too bad.

    • Ana
      March 23, 2016

      Sorry it didn’t work out for you.

  • Dj
    May 3, 2016

    How often would you eat the soup and for how long.

    • Ana
      May 6, 2016

      You can one soup a day, for three days, or maybe have a detox day and eat these soups only. They are nutrient packed, so you can have them any time and for how long you want.

  • Carl
    June 18, 2016

    Hi Ana,
    Doc tells me I have fatty liver and high cholesterol levels. No booze since March and eating healthier, love your Beet soup. Do you have other suggestions?
    Thanks
    Carl

    • Ana
      June 20, 2016

      Hi Carl, my suggestions are: take milk thistle supplements to improve liver function, add soluble fats to your diet (oats, chia, chickpeas, citrus fruits), exclude hydrogenated fats, plain flour and sugar, and stick to healthy fats (coconut oil, avocado, flaxseed oil). I really hope these help! All the best, Ana

  • anitha
    July 27, 2016

    Thank you Ana for 3 wonderful recipes for liver detox. Today I tried the Beet detox soup and enjoyed making and eating it too. We are above 45 years couple, with some issues of bloating and age related liver lethargy :). So I plan food very carefully considering hereditary aspects of both mine and husband’s. I studiously trying to avoid diabetes, asthma by managing our lifestyle exercise/yoga, diet and home remedies and would like to avoid any continuous medications as far as possible. So here is my link to todays dinner which includes beet detox soup too. http://recipeadapter.blogspot.in/2016/07/a-gluten-free-dinner.html

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