Recipes

Detox soup recipes for you (updated)

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Below, we are trying to compile a list of great yet simple detox soup recipes that you can make at home:

Cucumber and Carrot Salad

Ingredients:

1 onion, sliced
1 medium-sized carrot, julienned 1 cucumber, sliced
2 teaspoon lemon juice
Salt and pepper to taste

Directions:

1. Mix all ingredients in a bowl.

2. Toss and serve chilled.

Simple Detox Chicken Soup

Makes 4 one-cup servings

Ingredients:

  • 32 ounces (1 Box) of chicken broth 1 small onion (chopped)
  • 1 cup of carrots (chopped)
  • 1 cup of celery (chopped)
  • 1 cup of cooked chicken (white meat) Black pepper to taste

Directions:

Simmer broth, onion, carrots, celery, chicken and pepper for 20-30 minutes.

*If you prefer, you can sauté the onion, carrots and celery until soft and then simmer in the broth with the rest of the ingredients.

Sweet Potato Stew with Kale and Lentils

Servings per Recipe: 6 servings Calories per Serving: 150 calories

Ingredients:

1 small zucchini, quartered and diced 2 cups water
1 bunch kale, coarsely chopped
3 cloves garlic

1⁄4 tsp garam masala
1⁄4 tsp cumin
1 tbsp curry powder
1 medium red pepper, diced
1 medium yellow onion, diced
1 large sweet potato, cut into small cubes 1 cup lentils, dried green

2 cups low sodium chicken broth 1 can low sodium diced tomatoes 1⁄2 tbsp olive oil

Directions:

1. In a medium pot heat oil.
2. Add onions and sauté until soft and translucent, around 2 to 3 minutes.
3. Add curry powder, cumin, garam masala and garlic. Sauté for a minute. 4. Add sweet potato and sauté for 5 minutes or until slightly tender.
5. Add water, broth, lentils and can of tomatoes. Bring to a simmer and cook until lentils are tender around 45 minutes on medium-low heat.
6. Add red pepper, zucchini, kale and continue simmering for another 5 minutes.
7. Serve and enjoy.

Spicy and Creamy Green Soup

Servings per Recipe: 2 servings Calories per Serving: 132 calories

Ingredients:

Pepper and salt to taste 2 tbsps Coconut cream 3 cups water
1⁄2 tsp ground cumin

1⁄2 tsp ground ginger
1⁄2 tsp cardamom
2 garlic cloves
5 big handfuls of spinach
1 medium green bell pepper, chopped 1 medium yellow onion, chopped

4 stalks celery, chopped

Directions:

1. In a pot, bring water to a boil and add onions.
2. Once water is boiling, add cumin, ginger and cardamom. Boil for at least 5 minutes.
3. Lower to a simmer and add celery, bell pepper and season with salt to taste. Simmer for 5 minutes.
4. Add spinach and continue simmering for another 3 minutes or until spinach is wilted.
5. Turn off heat. Add garlic and puree soup to desired consistency. You can add more water if soup is too thick.
6. Add freshly ground pepper to desired taste.
7. Transfer evenly to two serving bowls and garnish with a tbsp. of coconut cream per bowl. 8. Serve and enjoy.

Spiced Carrot Detoxifying Soup

Servings per Recipe: 4 servings Calories per Serving: 227.8 calories

Ingredients:

1 tbsp cumin seeds for garnishing
1 quart chicken stock
1 tsp cumin powder
2 lbs carrots, peeled and chopped into chunks 1 tbsp olive oil

2-inch knob of ginger, peeled and chopped 1 medium onion, sliced
1 tsp turmeric
1⁄2 tsp garam masala

4 tbsps nonfat Greek yogurt Pepper and salt to taste

Directions:

1. In a medium size pot, heat oil. Add onions and ginger. Sauté until soft and translucent around 3 to 5 minutes.

2. Add cumin powder, turmeric, and garam masala. Sauté for a minute.
3. Add carrots and sauté for another 5 minutes.
4. Add chicken stock and bring to a boil. Lower heat to a simmer once boiling and cook for 20 to 25 minutes or until carrots are soft.
5. Once done, turn off heat and season with pepper and salt to taste.
6. Let soup cool for at least ten minutes before pureeing until smooth and creamy.
7. To serve, equally pour into 4 serving bowls, swirl in a tablespoon of yogurt per bowl and top with cumin seeds.

8. Serve and enjoy.

detox soup recipes

Detoxifying Collard and Mustard Greens Soup

Servings per Recipe: 4 servings Calories per Serving: 116 calories

Ingredients:

Pepper and salt to taste
2 tsps ginger, chopped and peeled
2 tbsps Bragg’s Liquid Aminos
1 large onion, peeled and chopped
1 bunch collard greens, chopped
1 bunch mustard greens, chopped
3 quarts organic low-sodium vegetable broth

Directions:

1. Place all ingredients in a pot and bring to a boil.
2. Once boiling, lower heat to a simmer and continue cooking while covered for 20 minutes.
3. Turn off heat and allow to cool for at least ten minutes.
4. Puree soup until smooth and creamy. Season with pepper and salt to taste. 5. Serve and enjoy.

Creamy Green Detoxifying Soup

Servings per Recipe: 4 servings Calories per Serving: 90 calories

Ingredients:

1 cup packed spinach
1 bunch of curly kale, rinsed and drained
2 large zucchini, trimmed and cut into 1-cm pieces 2 cups vegetable stock
1 medium sweet potato, peeled and chopped
1 turnip, peeled and chopped
1 clove garlic, peeled and crushed
1 large onion, peeled and sliced
2 tsps extra virgin coconut oil
1⁄2 cup chopped parsley (optional)
Pepper and salt to taste

Directions:

  1. In a medium pot, heat oil.
  2. Add garlic and sauté for half a minute.
  3. Add onions. Continue sautéing for another 2 minutes or until soft and translucent.
  4. Add sweet potatoes and turnip. Sauté for 3 minutes.
  5. Pour in stock and simmer for ten minutes.
  6. Add kale and zucchini. Continue simmering for another 5 minutes.
  7. Add spinach and cook for a minute or until slightly wilted.
  8. Turn fire heat and allow to cool for ten minutes.
  9. Transfer soup into a blender and puree until smooth and creamy.

10. Season with pepper and salt.
11. Transfer to serving bowls and top with chopped parsley.

Herby Green Bean-Zucchini Detox Soup

Servings per Recipe: 7 servings Calories per Serving: 76 calories

Ingredients:

1 bunch parsley
1 bunch basil
5 cloves garlic
1 yellow onion, quartered 2 bunches spinach

4 lbs zucchini
8 celery sticks
1 lb green beans
Salt and pepper to taste

Directions:

1. Steam zucchini, celery and green beans for 15 minutes or until soft.
2. Add garlic, spinach and onions on top of steamed vegetables and continue steaming for another 5 minutes.
3. Transfer steamed ingredients into a blender and puree until smooth and creamy.
4. Season with pepper and salt.
5. Add basil and parsley and continue pureeing until smooth and creamy.

6. Serve and enjoy.

Detoxifying Arugula and Broccoli Soup

Servings per Recipe: 2 servings Calories per Serving: 129 calories

Ingredients:

Juice of half a lemon
3⁄4 cup arugula
1⁄4 tsp black pepper, freshly ground 1⁄4 tsp coarse salt

2 1⁄2 cups water
1 head broccoli, cut into small florets 1⁄2 yellow onion, roughly diced
1 clove garlic, thinly sliced
1 tbsp olive oil

Directions:

1. In a medium pot, heat oil.
2. Add onions and garlic and sauté until fragrant, around one minute.
3. Add broccoli and sauté until bright green, around 4 minutes.
4. Season with pepper and salt, pour in water and bring to a boil.
5. Once boiling, lower heat to a simmer, cover and cook until broccoli is tender, around eight minutes.
6. Turn off heat and allow to cool for at least 10 minutes.
7. Transfer soup to a blender, add arugula and lemon juice and puree until smooth.
8. Serve and enjoy.

Asparagus, Beet and Miso Cleansing Soup

Servings per Recipe: 4 servings Calories per Serving: 117.25 calories

Ingredients:

Chile pepper to taste
3 tbsps miso paste of choice
Salt to taste
5 cups water
1 tbsp minced ginger
Large handful of flat-leaf parsley, chopped 2 fresh scallions chopped
1 cup chopped asparagus
1⁄2 cup chopped carrot
1 cup peeled, chopped beet
1/3 cup chopped celery
1/3 cup onion, diced
1 tbsp olive oil

Directions:

1. On medium-high heat, place a large pot and heat oil.
2. Add onions and for 3 minutes saute it or until it browns lightly.
3. Add half of parsley, all scallions and celery and for a minute continue sautéing.
4. Add ginger, carrot, beet and water.
5. Season with Chile and salt to taste.
6. Bring soup to a boil and then reduce heat to a simmer. Simmer covered soup for at least 10 minutes.
7. Meanwhile, get a ladle of hot soup from the pot and transfer to a small bowl. Stir in miso paste and mix thoroughly. Then pour into pot of soup and incorporate well.
8. Once soup is done, add asparagus and continue simmering until asparagus are bright green yet firm, around 5 minutes.
9. Turn off heat, stir in remaining parsley and let stand for at least 2 minutes. 10. Equally divide soup into 4 serving bowls and enjoy.

Hot and Sour Vegetarian Style Soup

Servings per Recipe: 4 servings Calories per Serving: 139 calories

Ingredients:

1 tsp sesame oil
1⁄4 tsp white pepper
6 scallions, trimmed and thinly sliced
2 eggs lightly beaten
2 tbsps cornstarch
1 lb extra firm tofu, cut into 1⁄2-inch cubes 1 tbsp grated ginger
1 1⁄2 tsps kosher salt
2 tbsps soy sauce
1⁄4 cup apple cider vinegar
3 tbsps sherry cooking wine
8 cups water
1 oz dried mixed mushrooms

Directions:

1. In a heat resistant bowl, add 2 cups boiling water and dried mushrooms. Allow the mushrooms to rehydrate for 30 minutes.

2. After 30 minutes, reserve soaking water for mushrooms and slice mushrooms thinly.

3. Place a soup pot on medium-high heat and bring reserved soaking water and 6 cups of water to a gentle boil. Add mushrooms.

4. Once boiling, add tofu, ginger, salt, soy sauce, vinegar and sherry. Simmer for ten minutes, uncovered.

5. In a small bowl whisk together 3⁄4 cup of hot broth and cornstarch. Pour into soup pot and stir constantly until soup thickens.

6. Once soup has thickened, after 5 minutes, drizzle beaten eggs into soup and stir continuously.

7. Add white pepper and scallions, continue cooking for 2 minutes.
8. Turn off heat, transfer to serving bowls and drizzle each bowl with a few drops of sesame oil.

Broccoli and Nutmeg Soup

Servings per Recipe: 4 servings Calories per Serving: 125 calories

Ingredients:

1 cup rice milk
1⁄4 tsp cayenne pepper
1 tsp ground nutmeg
2 garlic cloves, peeled and chopped
1⁄2 cup scallions, chopped
1 tbsp coconut oil
4 large broccoli stalks, chopped (use both stems and florets) 1 quart low-sodium vegetable broth

Directions:

1. Place a soup pot on high heat and bring vegetable broth to a boil. 2. Once boiling, add broccoli and lower heat to a simmer.
3. Cover and simmer broccoli for ten minutes.
4. Place a saucepan on high heat and heat oil.

5. Sauté garlic and scallions for 2 to 3 minutes or until tender.

6. Add scallion and garlic mixture into the pot of soup. Mix well and turn off heat once broccoli is soft.

7. Allow to cool for at least ten minutes.
8. Transfer soup into blender and puree.
9. In a bowl, mix rice milk, cayenne and nutmeg. Pour into soup mixture. 10.Blend until well incorporated.
11.Serve and enjoy.

Carrot and Goji Berry Soup

Yield: 4 to 6 Servings

Total Time: 55 Minutes

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Ingredients:

  • 1 1⁄4 cups fresh carrot juice
  • 1 inch ginger, juiced with carrots
  • 1⁄2 inch turmeric, juiced with carrots
  • 1 cup carrots
  • 1 cup pumpkin
  • 2 tablespoon Goji berries
  • 2 tablespoons coconut oil
  • 1 cup onion, chopped
  • 1 red jalapeno pepper-seeds removed
  • 2 cups water
  • 1⁄2 cup light coconut milk
  • 1 clove garlic
  • Sea salt and cracked black pepper to taste

Directions:

1. Juice 1 1⁄4 cups worth of carrots with the turmeric and ginger.
2. Once done, soak the goji berries in the juice for roughly 20 minutes.
3. Heat coconut oil in a pot and add the onions; sauté for about 4 minutes or until soft.
4. Add the jalapeno pepper and garlic cook for 1 minute more.
5. Stir in the chopped carrots and water and bring to a boil. Once boiling, reduce heat to a simmer and cook, covered, for about 20 minutes. 6. Cool slightly and transfer the mixture to the blender.
7. Add the coconut milk; blend to a thick puree.

8. Strain the goji berries from the carrot juice and set aside.
9. Add this juice to the puree and continue pureeing until smooth. 10.Season with salt and pepper to taste.
11.To serve, garnish each serving with of the goji berries.

Nutritional Information Per Serving:

Calories: 138; Total Fat: 9.6 g; Carbs: 13.3 g; Dietary fiber: 3.4 g; Protein: 1.6 g; Cholesterol: 0 mg; Sodium: 115 mg

Cleansing Detox Soup

Yield: 4 Servings

Total Time: 35 Minutes

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ingredients:

  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1/2 of a red onion, diced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 cup chopped tomatoes
  • 1 small head of broccoli, florets
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 6 cups water
  • 1/4 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • Sea salt
  • Freshly ground black pepper
  • juice of 1 lemon
  • 1 cup purple cabbage, chopped
  • 2 cups kale, torn in pieces

Directions:

  1. Bring a large pot of water to a gentle boil over medium heat.
  2. Add garlic and onion and cook for about 2 minutes, stirring occasionally.
  3. Stir in fresh ginger, tomatoes, broccoli, carrots, and celery and continuecooking for 3 minutes more.
  4. Stir in cinnamon, turmeric, cayenne pepper, sea salt and black pepper.
  5. Add in 1⁄2 cup water and bring the mixture to a rolling boil; reduce heatand simmer for about 15 minutes or until the veggies and tender.
  6. Stir in lemon juice, cabbage, and kale during the last 2 minutes ofcooking.
  7. Serve hot or warm.

Nutritional Information Per Serving:

Calories: 74; Total Fat: 0.4 g; Carbs: 16.1 g; Dietary fiber: 4.1 g; Protein: 3.2 g; Cholesterol: 0 mg; Sodium: 83 mg

Chilled Green Goddess Soup

Yield: 6 Servings

Total Time: 15 Minutes

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ingredients:

  • 6 cups cucumber
  • 2 stalks celery chopped
  • 1-2 cups water (depending how thin you want it)
  • 2 tablespoons fresh lime juice
  • 1 cup watercress leaves
  • 1 cup rocket leaves
  • 1⁄2 cup mashed avocado (roughly 1 avocado)
  • 1 teaspoon wheatgrass power or a mixed green powder, optional
  • Sea salt to taste

Directions:

1. Blend all ingredients except the avocado in a blender until a broth forms. 2. Strain the liquid through a cheesecloth or fine sieve.
3. Then return to blender and add the avocado and blend until smooth.
4. Garnish with a few watercress leaves and cracked black pepper.

Nutritional Information Per Serving

Calories: 90; Total Fat: 6.7 g; Carbs: 8.1 g; Dietary fiber: 3 g; Protein: 2.6 g; Cholesterol: 0 mg; Sodium: 53 mg

Broccoli Detox Soup

Yield: 2 Servings

Total Time: 20 Minutes

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ingredients:

  • 1 teaspoon coconut oil
  • 2 garlic cloves, crushed
  • 1 onion, diced
  • 2 cups broccoli florets
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • 2 celery stalks, diced
  • 2 cups filtered water
  • 1 cup greens (beet greens, spinach, kale, or any other available)
  • Juice of 1⁄2 lemon
  • 1 tablespoon chia seeds
  • 1⁄2 teaspoon sea salt
  • 1 teaspoon coconut milk, to serve
  • Toasted mixed seeds and nuts, to serve

Directions:

1. Heat coconut oil in a soup pot set over low heat.
2. Stir in garlic, onion, broccoli, celery sticks, parsnip, and carrot; cook for about 5 minutes, stirring frequently.
3. Stir in water and bring the mixture to a gentle boil; cover and simmer for about 7 minutes or until veggies are tender.
4. Stir in the greens and transfer to a food processor or blender.
5. Add lemon juice, chia seeds, and sea salt and pulse until very smooth.

6. Stir in coconut milk and sprinkle with toasted seeds and serve right away.

Nutritional Information Per Serving:

Calories: 204; Total Fat: 9.7 g; Carbs: 30.9 g; Dietary fiber: 9.4 g; Protein: 7.6 g; Cholesterol: 0 mg; Sodium: 563 mg

Healthy Detox Soup

Yield: 4 Servings

Total Time: 1 Hour

Prep Time: 5 Minutes

Cook Time: 55 Minutes

Ingredients:

  • 4 cloves garlic, crushed
  • 2 medium leeks, chopped
  • 1 serrano pepper, thinly sliced
  • 4 celery stalks, chopped
  • 4 carrots, diced
  • 3 rutabagas, peeled and diced
  • 8 cups water
  • 2 cups pinto beans, cooked with cooking liquids
  • 3 tomatoes, diced
  • 3 zucchini, diced
  • 2 bunches kale, thinly sliced
  • 3 tablespoons lemon juice
  • Sea salt
  • Freshly cracked black pepper

Directions:

1. Heat a pot over medium heat; add garlic, leeks, and serranos. Cook for about 5 minutes, stirring.

2. Add celery, carrots, and rutabagas; cook for about 3 minutes more.
3. Stir in water, pinto beans, and tomatoes; simmer for about 30 minutes or until the beans are cooked through.
4. Stir in zucchini and kale, 15 minutes before serving.
5. Remove from heat and stir in lemon juice; season with sea salt and black pepper and serve.

Nutritional Information Per Serving

Calories: 538; Total Fat: 2.4 g; Carbs: 105.3 g; Dietary fiber: 27.6 g; Protein: 28.8 g; Cholesterol: 0 mg; Sodium: 178 mg

Originally posted 2019-12-20 02:05:06.

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