I call this soup detox soup because it’s basically a super clean and delicious vegetable soup. I have made this soup for years and it’s always good when you need a good healthy and hearty meal that will help you feel good.
I’m not into quick weight loss fixes but rather I believe in a good balanced diet and exercise routine. That being said, this soup is a great way to help reset your body or get rid of any junk food bloating. If you eat this soup for a week you will notice a difference in your body and it will reset your system and calm your, for a lack of a better term, guts.
The leftovers are good for 5-7 days and it can be frozen then reheated.
This soup is naturally delicious! Packed with vitamins, fiber and lots of great health benefits. You can add lentils or noodles if you want some added protein or carbohydrates.
What you need to make detox soup:
Serves 5 people
- 1 tablespoon olive oil
- 4 cups zucchini – diced
- 3 cups green cabbage – diced
- 1 cup carrots – diced
- 1 cup celery – diced
- 2 cups onions – diced
- 3 cups tomatoes – diced, fresh or canned will work
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried basil
- 1/2 teaspoon garlic powder
- 2 dashes cayenne pepper
- 2 bay leaves
- 8 cups water
- 1 tablespoon balsamic vinegar
Instructions
- In a large stock pot, add olive oil, zucchini, green cabbage, carrots, celery, onions and saute over high heat for about 5 minutes.
- Add salt, pepper, dried basil, garlic powder, cayenne pepper, bay leaves, water and balsamic vinegar and stir.
- Bring mixture to a boil and once it reaches a rolling boil, reduce to a high simmer and simmer for 20 minutes or until vegetables are soft and tender.
- Enjoy!
Here are a few other soups you may be interested in:
- Chicken Tortilla Soup RECIPE HERE
- Mushroom Soup RECIPE HERE
- Asian Vegetable Soup RECIPE HERE
- Chicken Noodle Soup RECIPE HERE
- Butternut Squash Soup with Maple Butter Croutons RECIPE HERE
- Easy Cheddar Broccoli Soup RECIPE HERE
Detox Soup
Ingredients
- 1 tablespoon olive oil
- 4 cups zucchini – diced
- 3 cups green cabbage – diced
- 1 cup carrots – diced
- 1 cup celery – diced
- 2 cups onions – diced
- 3 cups tomatoes – diced fresh or canned will work
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried basil
- 1/2 teaspoon garlic powder
- 2 dashes cayenne pepper
- 2 bay leaves
- 8 cups water
- 1 tablespoon balsamic vinegar
Instructions
- In a large stock pot, add olive oil, zucchini, green cabbage, carrots, celery, onions and saute over high heat for about 5 minutes.
- Add salt, pepper, dried basil, garlic powder, cayenne pepper, bay leaves, water and balsamic vinegar and stir.
- Bring mixture to a boil and once it reaches a rolling boil, reduce to a high simmer and simmer for 20 minutes or until vegetables are soft and tender.
- Enjoy!