This Detox Soup recipe is a comforting way to flood your body with nutrients. The flavor is so delicious that you’ll crave it often!
Let’s be clear: You can’t eat something and instantly “detox” your body. But you can take daily actions to naturally support your body’s detox organs, like the liver and kidneys.
This detox soup is a hearty and filling way to squeeze more anti-inflammatory foods into your day without taking drastic measures. It’s gluten-free, dairy-free, vegan, and is loaded with vitamins and minerals.
You don’t have to eat it daily to see results, but you certainly can if you love it!
Ingredients You’ll Need
This soup is easy to customize with any veggies you have on hand. It starts with onion, celery, carrots, and plenty of garlic and ginger. Paired with turmeric and cilantro, you’ll get extra antioxidants in each bite! If you like, add a pinch of red pepper flakes for a spicy kick.
Detoxinista Tip
Adding lentils makes this soup filling. They are also a good source of soluble fiber, which helps remove cholesterol and excess hormones from the bile circulating in your body. (Click the underlined links for research studies.)
If you want to add other vegetables, like cabbage or butternut squash, feel free! This recipe doesn’t require vegetable broth because you simmer the veggies in the liquid for 30 minutes, which is plenty of time to create a flavorful broth.
However, you can swap the water for vegetable stock or chicken stock if you prefer. In that case, you might not need as much salt.
Detox Vegetable Soup Recipe
Add a drizzle of olive oil over medium-high heat in a large pot.
Once the oil shimmers, add in:
- 1 1/2 cups chopped yellow onion (1 large onion)
- 1 cup chopped carrots (about 3 carrots)
- 1 cup chopped celery (about 3 ribs)
Saute the veggies until they start to soften, which should take about 5 minutes.
Next, add in:
- 5 minced garlic cloves
- 1-inch freshly minced ginger (I use a microplane to mince this)
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoon dried thyme
Stir briefly, just until the spices smell fragrant. This should take about 1 minute.
Immediately pour in the water and scrape the bottom of the pot with a spatula. This will ensure none of the spices burn to the bottom of the pot.
Then, add in:
- 1 cup dried green or brown lentils
- 1 teaspoon of fine sea salt
- 1/2 teaspoon ground black pepper
Bring the liquid to a boil. Once it’s boiling, lower the heat and cover the pot with a lid. Let the soup simmer covered until the lentils are tender. This should take about 30 minutes.
Taste the soup once the lentils are tender and add extra salt, if needed. (I always add another teaspoon, but this will vary based on the type of salt you use. Table salt tastes different than fine sea salt.)
For the best flavor, add:
- 1 tablespoon fresh lemon juice
- 1/2 cup to 1 cup freshly chopped cilantro (This is up to you and your taste buds)
These finishing touches make this soup taste like it came from a restaurant. If you’re not a fan of cilantro, you can swap fresh parsley instead.
Creamy Soup variation
Stir in a 1/2 cup to 1 cup of coconut milk. This is optional, but delicious! You’ll probably need to add a little extra salt when adding extra liquid. If your soup tastes bland, you didn’t salt it enough. (This is also an option if you end up over-salting your soup; add some coconut milk to dilute it!)
Leftover detox soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat the leftovers for an easy lunch or dinner!
Looking for more healthy soup recipes? Try Chicken Turmeric Soup, Instant Pot Lentil Soup, or Hearty Quinoa Soup for more options.
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped
- 3 carrots , chopped
- 3 celery stalks , chopped
- 5 garlic cloves , minced
- 1 inches fresh ginger , minced
- 1½ teaspoons ground turmeric
- 1 ½ teaspoons dried thyme (or 1 teaspoon freshly chopped rosemary)
- 6 cups water
- 1 cup dry green or brown lentils
- 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- ½ cup fresh cilantro , chopped
- 1 tablespoon freshly squeezed lemon juice (or to taste)
- ½ to 1 cup full-fat coconut milk (optional for creaminess)
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In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
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Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won’t start to burn.
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Add in the lentils, 1 teaspoon of salt, and black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
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When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste and serve warm. Stir in ½ cup of coconut milk for creaminess, if desired. (You can add up to 1 cup for even more creaminess, but add extra salt if needed since the added liquid could dilute the flavor.)
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Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Lentil Note: This recipe works well with green, brown, or black lentils. Red lentils cook faster, so you can probably reduce the cooking time to only 20 minutes. (Keep in mind that red lentils will have a mushy texture and won’t hold their shape. See my Red Lentil Soup recipe for reference.)
Update Note: This recipe was updated in December 2024 to add the optional coconut milk. If you prefer the original recipe, you can find it here.
Calories: 169kcal | Carbohydrates: 27g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 850mg | Potassium: 615mg | Fiber: 11g | Sugar: 4g | Vitamin A: 8080IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg
If you try this Detox Soup recipe, please leave a comment and star rating below and let me know how you like it!
