Looking for a healthy and delicious way to detox and rejuvenate your body? This Detox Vegetable Soup is packed with nutrient-dense ingredients like sweet potatoes, carrots, celery, and baby spinach. It’s a hearty and satisfying meal that’s perfect for anyone looking to flush out toxins and boost their vegetable intake. The combination of spices, like paprika and allspice, adds depth and warmth to the soup, while the optional addition of navy or black beans provides extra protein and fiber. Whether you’re looking to jumpstart a healthy eating plan or simply enjoy a light and nourishing meal, this soup is a fantastic choice!
Ingredients:
- 1 medium-sized sweet potato, peeled and diced into 1-inch cubes.
- 3 large carrots, peeled and sliced
- 1 celery stalk, diced
- 1 small yellow onion, diced
- 1 garlic clove, minced
- Pinch of kosher or sea salt (more or less to taste)
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 30 ounces navy beans, canned, drained and rinsed (optional: use black beans)
- 4 cups low-sodium vegetable broth
- 14 1/2 ounces diced tomatoes, canned, no salt added (optional)
- 4 cups baby spinach, loosely packed (optional: use 2 zucchini, sliced)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil (optional, for serving; 1/2 teaspoon per serving)
Instructions:
- Prepare the Vegetables:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil (if using) over medium heat. Add the diced onion, garlic, celery, and carrots.
- Add the Sweet Potato and Spices:
- Add the cubed sweet potatoes to the pot. Season with a pinch of salt, black pepper, allspice, and paprika.
- Add the Broth and Bay Leaf:
- Pour in the vegetable broth and add the bay leaf. If using, add the canned diced tomatoes. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.
- Add the Beans and Spinach:
- If using, add the drained and rinsed navy beans (or black beans) to the pot. Stir in the baby spinach and let it wilt for 2-3 minutes. If substituting with zucchini, add the slices and cook for 5-7 minutes, or until tender.
- Adjust Seasoning:
- Sample the soup and tweak the seasoning by adding more salt and pepper if necessary.
- Remove the bay leaf before serving.
- Serve the Soup:
- Ladle the soup into bowls and drizzle with 1/2 teaspoon of extra-virgin olive oil per serving, if desired. This adds a touch of richness and enhances the flavors of the soup.
- Optional Serving Suggestions:
- Serve this Detox Vegetable Soup with a side of crusty whole-grain bread or a simple green salad for a complete and satisfying meal.
Conclusion:
This Detox Vegetable Soup is not only a perfect meal for anyone looking to cleanse and rejuvenate but also a delicious way to enjoy a variety of vegetables in one bowl. It’s light yet filling, and the combination of sweet potatoes, beans, and greens makes it both nutritious and satisfying. The spices add warmth and depth, making this soup comforting and flavorful. Whether you’re looking for a healthy meal prep option or just craving a wholesome bowl of soup, this recipe is sure to become a favorite. Enjoy the nourishing benefits of this vegetable-packed soup anytime you need a little detox boost!
Detox Vegetable Soup: A Nourishing and Light Recipe
Ingredients
- 1 medium-sized sweet potato peeled and diced into 1-inch cubes.
- 3 large carrots peeled and sliced
- 1 celery stalk diced
- 1 small yellow onion diced
- 1 garlic clove minced
- Pinch of kosher or sea salt more or less to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 30 ounces navy beans canned, drained and rinsed (optional: use black beans)
- 4 cups low-sodium vegetable broth
- 14 1/2 ounces diced tomatoes canned, no salt added (optional)
- 4 cups baby spinach loosely packed (optional: use 2 zucchini, sliced)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil optional, for serving; 1/2 teaspoon per serving
Instructions
- Prepare the Vegetables:
- o In a large pot or Dutch oven, heat 1 tablespoon of olive oil (if using) over medium heat. Add the diced onion, garlic, celery, and carrots.
- Add the Sweet Potato and Spices:
- o Add the cubed sweet potatoes to the pot. Season with a pinch of salt, black pepper, allspice, and paprika.
- Add the Broth and Bay Leaf:
- o Pour in the vegetable broth and add the bay leaf. If using, add the canned diced tomatoes. Stir to combine.
- o Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.
- Add the Beans and Spinach:
- o If using, add the drained and rinsed navy beans (or black beans) to the pot. Stir in the baby spinach and let it wilt for 2-3 minutes. If substituting with zucchini, add the slices and cook for 5-7 minutes, or until tender.
- Adjust Seasoning:
- o Sample the soup and tweak the seasoning by adding more salt and pepper if necessary.
- o Remove the bay leaf before serving.
- Serve the Soup:
- o Ladle the soup into bowls and drizzle with 1/2 teaspoon of extra-virgin olive oil per serving, if desired. This adds a touch of richness and enhances the flavors of the soup.
- Optional Serving Suggestions:
- o Serve this Detox Vegetable Soup with a side of crusty whole-grain bread or a simple green salad for a complete and satisfying meal.