Name: Detox Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 3 carrots, diced; 2 celery stalks, sliced; 1 zucchini, chopped; 2 cups broccoli florets; 1 medium onion, diced; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 4 cups low-sodium vegetable broth; 2 bay leaves; 1 tsp dried thyme; ½ tsp turmeric powder; Salt and pepper to taste; 2 cups spinach or kale, chopped; Juice of 1 lemon; Fresh parsley or cilantro for garnish

This Detox Vegetable Soup is a nutrient-packed, comforting recipe perfect for resetting your body. Brimming with vibrant veggies, this slow-cooked delight offers a wholesome, savory flavor that feels as good as it tastes. Perfect for a health kick or as a cozy dinner, this soup nourishes while keeping your kitchen stress-free.

Recipe Tips and Tricks

Chop vegetables uniformly: This ensures even cooking and consistent texture.
Don’t over-stir: Let the crockpot do its job to preserve the veggies’ integrity.
Add greens at the end: Spinach or kale should go in the last 15 minutes to avoid overcooking.
Boost flavor: A squeeze of lemon before serving brightens the taste.
Use fresh herbs: Garnish with parsley or cilantro for an aromatic touch.

Why You’ll Love This Recipe

This Detox Vegetable Soup is your ultimate comfort food with a healthy twist! Perfect for meal prep or a cozy weeknight meal, it’s packed with fiber, vitamins, and minerals to detoxify your body naturally. Its versatility allows you to switch up ingredients for seasonal variety while enjoying a hearty, low-calorie dish. Plus, the hands-off crockpot method saves time and effort, letting you focus on your wellness goals without stress.

Yield: Serves 6

Detox Vegetable Soup

A hearty, detoxifying vegetable soup made in the crockpot, perfect for boosting wellness and enjoying guilt-free comfort food.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 carrots, diced
2 celery stalks, sliced
1 zucchini, chopped
2 cups broccoli florets
1 medium onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
4 cups low-sodium vegetable broth
2 bay leaves
1 tsp dried thyme
½ tsp turmeric powder
Salt and pepper to taste
2 cups spinach or kale, chopped
Juice of 1 lemon
Fresh parsley or cilantro for garnish

Instructions

Prepare the vegetables: Chop carrots, celery, zucchini, and broccoli into bite-sized pieces. Dice the onion and mince the garlic.
Layer in the crockpot: Add carrots, celery, zucchini, broccoli, onion, and garlic to the crockpot. Pour in diced tomatoes and vegetable broth.
Season: Stir in bay leaves, thyme, turmeric, salt, and pepper. Mix gently to combine.
Cook: Cover and cook on low for 6-8 hours (or on high for 3-4 hours) until the vegetables are tender.
Add greens: About 15 minutes before serving, stir in spinach or kale to wilt gently.
Finish with lemon: Squeeze fresh lemon juice over the soup and stir. Taste and adjust seasoning as needed.
Garnish and serve: Ladle soup into bowls, garnish with parsley or cilantro, and serve warm.

Notes

This recipe is naturally gluten-free, dairy-free, and vegan.
For a creamier texture, blend half the soup with an immersion blender before adding greens.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 80Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 245mgCarbohydrates 17gFiber 6gSugar 5gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Vegetables: Use fresh, vibrant produce for the best flavor. Carrots, celery, zucchini, and broccoli work beautifully.
Tomatoes: Canned diced tomatoes provide a rich base. For extra flavor, choose fire-roasted.
Broth: Vegetable broth keeps it vegetarian and enhances the soup’s depth. Use low-sodium to control salt levels.
Herbs and Spices: Bay leaves, thyme, and a dash of turmeric add warmth and anti-inflammatory benefits.
Lemon Juice: Freshly squeezed lemon juice brings a tangy brightness that complements the earthy vegetables.

Variations and Substitutions

Add Protein: Toss in cooked shredded chicken, chickpeas, or white beans for added protein.
Swap Veggies: Use seasonal produce like butternut squash, sweet potatoes, or green beans to switch up flavors.
Spicy Kick: Add red pepper flakes or a splash of hot sauce for a warming heat.
Grain Boost: Stir in cooked quinoa, brown rice, or barley for a heartier meal.
Low-Carb Version: Skip starchy veggies like potatoes and replace them with cauliflower or turnips.

Storage Options

Refrigeration: Store leftovers in an airtight container for up to 5 days. Reheat in a pot over low heat or microwave until warm.
Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep: Portion soup into mason jars for grab-and-go lunches throughout the week.