I created this soup during a particularly rough winter when everyone in my house was sick. I threw every immune-boosting ingredient I could think of into one pot, and it became our recovery ritual. Now I make a big batch whenever the seasons change. It’s like a reset button for your whole system — and it actually tastes good, which is saying something for a ‘detox’ recipe.
Ingredients
- 6 cups low-sodium vegetable broth
- 2 cups chopped kale, stems removed
- 1 cup diced zucchini
- 1 cup diced celery
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 can (15 oz) white beans, drained
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 inch fresh turmeric, grated (or 1 tsp powder)
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper
- Fresh parsley
Instructions
- Sauté aromatics: Heat olive oil, cook onion until soft (5 min). Add garlic, ginger, turmeric — cook 1 min.
- Add broth: Pour in vegetable broth, bring to boil.
- Add hard veggies: Add carrots and celery. Simmer 10 min.
- Add remaining: Add zucchini, broccoli, beans, kale. Simmer 8-10 min until tender.
- Finish: Stir in lemon juice, season with salt and pepper.
- Serve: Top with fresh parsley and optional red pepper flakes.
Cleanse Benefits
- Kale: Fiber and detoxifying compounds
- Turmeric: Anti-inflammatory powerhouse
- Ginger: Aids digestion, reduces bloating
- Lemon: Alkalizing, supports liver function
