Looking for a reset after some time of indulgence? Whether it's after overindulging, or you are just craving a delicious vegetable soup, this cozy Detox Soup will give your body what it needs and help get your digestion back on track.
Let's be clear, when I say a "detox soup" I'm not talking about a magic pill that's going to cure what ails you. I'm talking about a soup that will help give your digestive system a bit of a reset after a period of time of overdoing it. This would also be a lovely soup when you are feeling under the weather and crave something light and healthy. Or you could have no reason at all other than craving a healthy veggie soup! For more healthy vegetable soups check out my recipes for Curried Red Lentil Soup, Carrot and Red Lentil Soup, and Beans and Greens Soup.
Why you will love this recipe
- Quick and easy to make with common ingredients.
- Packed with ingredients that may improve digestion, promote weight-loss, reduce inflammation and more!
- It's like a big warm hug in a bowl.
- It's versatile! Switch up the ingredients to make it your own.
- It freezes beautifully so you can save some for a later date.
Ingredient Notes and Substitutions
- Leeks - add a mild sweetness but white or yellow onions can also be used.
- Celery, carrots, cauliflower - A simple combination of veggies that can be substituted with any other combination you like.
- Fresh turmeric - If you haven't tried it, and it's available to you, I suggest you grab some for this soup! It adds a lovely soft flavor that is different to powdered. However, powdered turmeric can easily be substituted. You will need one teaspoon of dried for every tablespoon of finely grated fresh.
- White beans - Here's where some protein comes in. White beans have a lovely creamy texture perfect for soups but feel free to sub in any of your favorite beans, lentils, cubed tofu, or shredded chicken.
- Vegetable broth - Try this Homemade Vegetable Broth recipe or use store-bought. Go for low or no-sodium and adjust the seasoning to your liking. Chicken broth works here too.
- Spinach - For soups I buy the large bags of spinach rather than the containers of baby spinach. It's less expensive, higher in fiber, and you can just toss a whole bag in the freezer to have on hand for any future soups or recipes you want to toss it into. Other leafy greens work here too such as kale, collard greens, arugula, and Swiss chard.
- Coconut milk - Unlike many "detox" soups that are focused more on the lowest calories, the combination of healthy fat and plant based protein will keep you feeling satisfied for longer. Feel free to leave it out or substitute with heavy cream. You can use a lower fat cream but keep in mind it may separate.
- Black pepper - adding black pepper can help with better absorption of curcumin; the active ingredient in turmeric. "Curcumin in turmeric and piperine in black pepper have been shown to improve health due to their anti-inflammatory, antioxidant and disease-fighting qualities." as quoted in Healthline.
- Fresh cilantro - I love the flavor of cilantro and is great for digestion and gut health. It's not everyone's favorite herb. I get that. Good news is parsley is also packed with nutrients and makes a great substitution. Fresh dill and/or basil would also be delicious additions.
Please refer to the recipe card below for a full list of ingredients and quantities.
How to make this recipe
Step one - Fry leeks and celery until beginning to soften. Add the vegetables, turmeric, garlic, beans, and broth.
Step 2 - Stir and bring everything to a boil. Reduce heat to a simmer, cover and continue simmering until vegetables are tender.
Step 3 - Stir in spinach and continue cooking until spinach is soft and wilted.
Step 4 - Turn off the heat and stir in cilantro, coconut milk, and fresh lemon juice. Taste and add salt and freshly ground pepper as needed.
Please see full instructions in the recipe card below.
Switch up the veggies - So many veggies would work well in this soup. You want 6 to 8 cups of chopped veggies in any combination. Here are a few ideas:
- Shredded cabbage
- Green beans
- Green peas
- Bell peppers
- Tomatoes - fresh or canned
- Ginger - not a veggie but would also be a delicious addition plus it's great for digestion!
Make it smooth - Do you prefer a smooth. creamy soup? Or maybe you want to hide all those healthy ingredients from picky eaters. No problem - use a blender or hand-blender to puree the soup. Blending it only partially will give you the best of both worlds!
FAQ's and Expert Tips
Because this soup doesn't have any meat or dairy it can last up to a week in the fridge.
Chop all the vegetables approximately the same size to ensure even cooking. Same size pieces also gives soups more visual and textural appeal.
Absolutely! In fact it's highly recommended. That way you have some to enjoy later when you might not feel like cooking.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
- 2 tablespoon olive oil
- 3 leeks, thinly sliced, white and light green parts only, 4 cups
- 2 celery stalks diced small, 1 cup
- 2 large carrots, peeled and diced small, 2 cups
- 1 small head cauliflower, chopped small, 4 cups
- 5 cloves garlic, minced
- 2 x 2-inch pieces fresh turmeric peeled and finely grated, 2 tbsp. or 2 teaspoon dried
- 1 540 ml can white beans, 14 oz or 2 cups, drained and rinsed
- 8 cups vegetable broth, low or no sodium
- 4 cups spinach, 128g / 4.5oz
- 1 cup fresh cilantro, chopped
- 1 400 ml can coconut milk, 13.5 oz/1.5 cups
- 2 tablespoon fresh lemon juice, ½ a lemon
- 2 teaspoon salt, or more to taste
- 1 teaspoon Freshly ground black pepper, or more to taste
- Heat oil in a large pot over medium heat. Add leeks and celery and cook until softened, about 5 minutes.
- Add carrots, cauliflower, garlic, fresh turmeric, white beans, salt and vegetable broth. Bring to a simmer over high heat. Reduce heat, cover, and continue simmering until vegetables are tender, about 10 minutes.
- Stir in spinach and continue simmering for 5 minutes. Turn off the heat and stir in coconut milk along with chopped cilantro or parsley, and fresh lemon juice. Taste and add salt and pepper as needed.
Corinne Depatie Duncan says
Thank you again Andrea another great recipe ,my family loved it
it was delicious and so easy to make.
My pleasure and I'm so happy you and the family enjoyed it! Thanks for commenting!
Excellent soup. Really good if you just want something light but tasty.
Beatrice Schori says
What a delicious soup! Holy cow. The whole family enjoyed it.I used fresh organic turmeric and light coconut milk.
Thank you for this amazing recipe.
Andrea, you are the best.
My pleasure! I'm so happy you enjoyed it and thanks so much for commenting.
This soup is deliciously soothing. It is so flavourful and light. I was able to make it in no time and my whole family loved it. My husband actually had seconds. The only change I made was to use parsley instead of cilantro. This one is a keeper.
Cecile Allard says
Excellent taste, texture, ingredients! 10 star recipe!
Loved it!! You have the best recipes!!
Ana da Rosa says
Thank you sooo much for your recipes… now all I have to think about is what I feel like eating and grab one of your recipes… everyone I’ve made have been delicious 😋
My pleasure Ana! I'm so happy you are enjoying the recipes! 😊
Marlene Marchand says
My new favorite soup....so good! Thanks for another great one Andrea!
My pleasure! So happy you enjoyed it!
Love this soup! I used corn and mushrooms instead of the cauliflower and it is divine! Another home run Andrea!
Love the substitutions! So happy you enjoyed it and thanks for commenting!
I have made this soup twice…love it!! I purée it so it’s like a creamy soup. I also add cubes of cooked chicken for added protein.
I’ve also added broccoli to use up stuff in the fridge. Yummy!!
Another 5 star recipe from Andrea! Delicious combination of flavours and you are so right in suggesting to use fresh tumeric!
Thanks Andrea for another yummy healthy recipe. I finally made it tonight, but because I am in Mexico and couldn't find coconut milk or white beans easily and had a guest bring some just to try it. (I substituted beans for chickpeas). I had some cabbage needing using up so I added it thinking it was still a leafy green, and threw in a handful of spinach for the fun of it. It really is a super easy soup. I pureed most of it and the texture is divine.So it may no longer seem like your recipe but the proportions were similar so just a few variations. What I like is that you can really use what you have in the fridge, so recipe will become part of my repertoire in the future.
I Absolutely love that you used what you had on hand! That's what's so great about many soup recipes and why I love them so much! So happy you enjoyed it and thanks for commenting!
Delisoius Andrea. Really needed this detox soup.