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!
Under 30 Minutes
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Make sure you add 2 tbsp Better Than Bouillon chicken stock concentrate.
It definitely wouldn’t be salty or flavorful enough without it.
With the simple addition, it is definitely 5 stars.
I thought it was really good!
Really liked it!
Also, I soaked the cashews in 1 cup of boiling water before I blended in a Magic Bullet blender. The cashew creme was a perfectly smooth consistency this way.
What can be substituted for nut allergies in this soup? Would coconut milk work ot perhaps white navy beans pureed in water instead?
At first I thought there was no way a “detox” soup would be any good (made it for a January re-set one year) and realized very quickly I was wrong about this one. I love this soup and I crave it even when I’m not trying to “detox”.
I’ve started adding in soft boiled eggs as a topping for additional protein as well as red chili flakes and additional pepper on top.
Side note, I’ve always made this recipe as written and I always have WAY more than 5 servings (which is not a bad thing).
Based on the high rating, I feel like I missed an ingredient or a step. I checked several times, and I did not. There just was not enough flavor for me. I’ve been adding sriracha and brown mustard to spice it up. Otherwise, very filling for a soup!
Lhas anyone used red lentils for this?
Love this recipe! I found that when adding the spinach to the soup when warm, it wilts and the immersion blender can’t blend the spinach well – rather it just wraps around the blades. Next time I made it, I used a nutribullet to make my cashew cream (used dry roasted unsalted cashews and no issues with grittiness) and just blended the raw spinach into the cashew cream in the nutribullet before pouring in the soup – works wonders and helps a ton with the blending process! I also add a little more salt and spices to my taste, but the foundation of the soup is great.
Great!!
What can I substitute cashews for?
macadamia nuts are great
How can this recipe be adapted to be prepared in a Vitamix blender?
I love this soup. I made it last week and I’m making it again. It’s delicious and healthy. I didn’t have trouble with the cashews at all. I did not soak them. Instead I blended them for one minute on “chop”, one more minute on “blend” and a final minute on “purée”. Your blender might have different settings but just try blending the cashews and water for a total of three minutes.
Can you freeze this!
Do I need to cook the baby spinach at all or just put it in straight into blender uncooked?
Shortly after the water started boiling in Step 1 my entire kitchen smelled so great. This recipe did not disappoint, I really like that the soup is water based and is not using stock as the base, this gives the soup a very clean and light taste.
The only change I made to the recipe was to salt the lentils as they cooked and to add course sea salt to the top of the soup after I ladled in a bowl and drizzled with olive oil.
I’m looking forward to having again for lunch tomorrow.
Super recipe!
This was such a flavorful soup that will definitely be on rotation for fall/winter. I made a few substitutions based on previous reviews….I used low sodium chicken broth in place of the water, added minced garlic, and soaked my cashews overnight. It tasted like an indulgent comfort food soup minus the guilt with a ton of great nutrients.