A Vegetable Soup Recipe for a Gentle Detox
Packed with minerals, fibre and vitamins, this healthy vegetable soup is just what you need to restore and detox during winter. Loaded with vegetables from different families, healing spices and herbs, this vegetable soup is served with fermented red cabbage for its immune boosting properties and a delicious sour taste.
Servings: 2
Calories: 292kcal
Ingredients
- 1 yellow onion
- 1 carrot
- 2 celery stalks
- 1/2 zucchini
- 1 red bell pepper
- 1/2 cup green peas frozen, defrosted
- 1/2 cup chickpeas cooked
- 1 cup diced tomatoes with juice
- 1 tbsp avocado oil
- 1 small broccoli head
- 2-3 cauliflower florets
- 1 cup frozen spinach defrosted
- 1 large bunch fresh parsley
- 1/2 inch fresh ginger piece grated
- 2 tsp turmeric powder
- Freshly ground black pepper
- 3 cups low sodium vegetable broth
- 1/2 cup sauerkraut or kimchi to serve
- microgreens, to garnish
Instructions
- Prepare the vegetables: dice the carrot, zucchini and celery stalks, finely dice the onion and red pepper, and cut the broccoli and cauliflower into very small florets.
- Add the avocado oil, turmeric, ginger and all the vegetables (except spinach, broccoli and parsley) into a medium soup pot and cook over medium heat for 5 minutes, stirring frequently.
- Add the vegetable broth and diced tomatoes, and bring to simmer over medium heat.
- Turn the heat to low, lid the pot and simmer for 25 minutes, until all the veggies are tender.
- While the soup is simmering, chop the parsley.
- Add the spinach, broccoli and parsley (save some for garnishing), mix and simmer for 5 more minutes without the lid.
- Season with freshly ground black pepper.
- Divide into serving bowls, garnish with chopped fresh parsley and microgreens, and serve with the sauerkraut.
Notes
Nutrition
Calories: 292kcal