Detox Vegetable Soup
This dairy-free, creamy Detox Vegetable Soup is not only easy to make, it’s also LOADED with nutrient-rich goodness!
Detox Vegetable Soup
It’s made with two heads of broccoli, lentils, cashews, onions, carrots, celery and spinach—it’s the perfect way to boost your immunity and to detox from any quarantine stress-eating. For a lentil free detox soup, you may also like this Green Detox Soup with Toasted Hemp Gremolata.
Hello, I’m Heather K. Jones! I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks (so excited that book five, Skinnytaste Meal Prep, is out now!), and the founder of Feel Better Eat Better, an online weight and wellness program for women who struggle with emotional eating, overeating or body image issues.
And during this challenging time I’m offering FREE emotional eating support and guidance twice a month (the first and third Wednesday of each month) inside my Feel Better Eat Better Facebook group RIGHT HERE.
So, if you could use some extra love and support, please join me! I also have a ton of FREE resources, articles and videos to help you Love Yourself Healthy RIGHT HERE.
Do you love soup season as much as I do!?
A dietitian friend of mine shared this clean and comforting veggie soup recipe with me last year. If you’ve been over-indulging or stress eating during quarantine, this soup is the perfect way to help you get back on track!
Cashew cream (cashews pureed with water) is blended with immune-boosting broccoli, lentils, cashews, onions, carrots, celery and spinach. This results in the healthiest and most delicious and creamy soup ever! It’s also vegan and gluten-free.
Drizzle a bowl with a bit of olive oil and serve with a big green salad or a piece of whole grain bread. Trust me, you feel so nourished and wholesome, you’ll be inspired to make other good-for-you lifestyle changes too!
More Soup Recipes You Will Love
- Green Detox Soup with Hemp Gremolata
- Cream of Asparagus Soup
- Cauliflower Watercress Soup
- Roasted Acorn Squash Soup
- Lebanese Lentil Soup
Detox Vegetable Soup
Ingredients
- 1 sweet onion, chopped
- 1 carrot, chopped
- 3 stalks celery, chopped
- 5 cups chopped broccoli, florets and stalks
- 7 cups water, divided
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 cup raw cashews
- 2 cups cooked green lentils
- 2 cups packed baby spinach
- Olive oil, for drizzling (optional)
- Ground pepper, optional
Instructions
- Place the onion, carrot, celery and broccoli in a large pot. Add 6 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.
- Let simmer for 15 to 20 minutes or until broccoli is tender.
- Meanwhile, in a blender, create your cashew cream. Blend together the cashews and remaining 1 cup water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)
- Pour the cashew cream into the pot with the veggies and stir.
- Add the green lentils and stir again.
- Add the spinach to the blender, and carefully (let the pot of veggies cool a bit first!) blend the soup in batches until smooth.
- Ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired. Enjoy!
I put this into the WW calculator and it came up as 9 BLUE points. Did I do something wrong ? It tastes amazing and is easy to make !!!
I got the same result by putting in the nutritional information provided. 9 pts seems high for the soup!
You have to use recipe builder, calculator adds points for 0 foods.
I never review recipes, but this is so delicious that I’m making an exception. This soup is creamy, filling and seriously tasty. I used an entire 5 ounce clamshell of baby spinach and ended up with 14 cups. That’s only 2 points for a 1 cup serving or 3 points for 2 cups. Well worth the time and the points. Seriously good. Thank you for this recipe. ❤
P.S. The points above are for purple.
Is it 2c of dried lentils that are then cooked OR 2c of cooked lentils? Thanks! I’m looking forward to making this soup.
Hi, I soaked 2 cups of dry lentil overnight, which gave me about 5 cups of lentils.
So maybe soak 1 cup of lentil.
This soup was amazing! I topped with a drizzle of olive oil and some sprouted pepitas. I’m so excited to eat this for lunch all week. I think next time I might add a little roasted garlic. I blended it in small batches in my Breville. Per another reviewer let it go through the blend cycle twice, and it came out silky smooth. Somehow I ended up with 8- almost 2 cup servings, but I’m not complaining!
I made this last night and thought it was pretty tasty! I added some parmesan cheese and sprinkled crumbled crackers on top for extra goodness. It was pretty easy to make. I just used an immersion blender in my large soup pot to blend it all up nicely 🙂
Wow! I love this soup. It is so delicious!
This is SO GOOD. I cooked the lentils in veggie broth and added some extra herbs (parsley, thyme, and chives) plus crushed red pepper. I tried first with the immersion blender but I didn’t get the consistency I wanted, so I then blended it and it is PERFECT.
THANKS so much!
I wanted to love this, but can’t get the desired creamy texture!
I followed all directions (if anything, the veg cooked a bit too long) and have a very high powered blender. The taste was great, but the texture was gritty at best, instead of smooth and creamy. Any tips for what went wrong?
I had to blend it twice to get a creamy consistency.
Can the lentils be replaced with anything else?
Hi! Looks amazing but we can’t use any nuts or coconut products. Any other ideas for a safe substitute?
Same here—no nuts.
I can’t have nuts either. Did either of you find a substitute?
Gina replied below with coconut milk
Three questions – can I make the cashew cream in a small food processer instead of a blender and could I just add the spinach to the soup and blend with an immersion blender right in the pot? Lastly, how well does this freeze? Thanks!
It freezes very well!
Yes, I think cashew cream in a small food processor would work. And yes, you could add the spinach to the soup and use an immersion blender. 🙂
Yes, I think a food processor would work for the cashew cream. And yes you could add spinach to the soup and use an immersion blender. And it freezes really well!
I made it today and it came out great! Thanks!
Do you think you can make this recipe with frozen broccoli?
Yes, for sure!
Thank you!
I made it tonight and oh my goodness this soup is delicious! My husband doesn’t really like soup especially not vegan soup but he finished the first bowl faster than I did .
I know it’s a personal preference but I added a little more salt ., Fresh pepper on top and drizzled olive oil as it was recommended.
So happy to heart this!
This looks great, although I haven’t tried this recipe as I have an intolerance for broccoli. What can be substituted. Also, I’m growing swiss chard, can I use in place of spinach? Thanks!
Hmmmm, you could try cauliflower instead of broccoli. And yes, you could swap swiss chard for the spinach. Let me know how it tastes!
Thanks so much for the suggestion! I will let you know how it turns out….I’m getting hungry just thinking about it 🙂
We have tree nut allergies. Is there a substitute for the Cashew milk? Possibly coconut milk or cream?
Coconut milk would be great!
How about silken tofu?
Made this today, DELICIOUS!! Do you think it would freeze well?
Yes, it does freeze well!
Are the cashews needed? What would you use in their place due to allergy reasons?
Coconut milk
Looks great and want to try but we have several family members with but allergies. Can you omit the cashews or sub with something else? Maybe chicken broth or coconut milk? Thanks, Lisa
Sure to keep it creamy I would use coconut milk.
This looks amazing! Can you freeze it?
Yes! It freezes really well.
Yes you can freeze it!
Ready for a couple of lunches this week and the rest I to the freezer for future yumminess!
Hello,
How could this recipe be adjusted to the instant pot?
Thanks!
Would this freeze well, or should any of the ingredients be omitted prior to freezing and added when ready to serve?
It freezes really well! You can freeze it without omitting anything…
Have you tried this recipe with coconut cream or coconut milk? Or any other nut milks?
I have only tried it with cashews 😊
Could you use an immersion blender in the pot rather than blending in batches in a separate blender?
Yes, that would work.
can I use store bought cashew milk instead of making the cream?
I have not tried it that way, but I think the store bought cashew milk would be too thin.
Can we substitute another nut like almonds vs. cashews?
I would stick with cashews as they are creamier.
I can’t eat cashews. Can I use a different nut?
Try coconut milk.
This recipe is super yummy. Do you think it would freeze ok?
Yes, it does freeze well!
This recipe came at the perfect time! So looking forward to trying it out this week!! Will follow up then.
Wondering though if I can use any kind of chicken broth instead of water?
Yes, you could use chicken broth or vegetable broth instead of water 😊.
This is great but is quite a large batch. Do you think it would freeze well? I ground red pepper flakes on it for a little extra zing.
Yes it does freeze well 😊
Thoughts on shortcutting with frozen organic broccoli?
Using frozen broccoli would work for sure! Just put the frozen broccoli in the pot in step 1.
That looks like what I’m needing, on my shop list this week 👍🏻🥰 thank you for inspiring me with your fab recipes ❣
Great, happy to hear! XO
Could you substitute almond milk for the cashew cream?
I would try coconut milk.
If I sub coconut milk for cashew, how much should I use? 1 cup?