Detox Vegetable Soup

Jump to Recipe
Save ItSaved!

This dairy-free, creamy Detox Vegetable Soup is not only easy to make, it’s also LOADED with nutrient-rich goodness!

Close up of detox vegetable soup in a bowl.
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.

Pouring cashew milk into a pot of cooked vegetables.

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!

Close up of detox vegetable soup in a bowl.cooking Detox Vegetable Soup

More Soup Recipes You Will Love

Close up of detox vegetable soup in a bowl.
Print
4.84 from 31 votes
Did you make this recipe?

Detox Vegetable Soup

5
7
5
SP
293 Cals 15 Protein 34 Carbs 12.5 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 5 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
This dairy-free creamy Detox Vegetable Soup is not only easy to make, it’s also LOADED with nutrient-rich goodness!

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.
    Veggies in a pot.
  • 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!

Notes

To store: Refrigerate in an airtight container for up to four days.

Nutrition

Serving: 11/2 cups, Calories: 293kcal, Carbohydrates: 34g, Protein: 15g, Fat: 12.5g, Saturated Fat: 2.5g, Sodium: 646mg, Fiber: 11g, Sugar: 7g
Blue Smart Points: 5
Green Smart Points: 7
Purple Smart Points: 5
Keywords: detox soup, green soup, vegan soup, vegetarian detox soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




105 comments

  1. I used canned brown lentils & after reading other’s comments added some garlic and a bit more salt. Absolutely delicious!. Will make again for sure. Terrible instructions on making cashew cream though.. For best results, cashews should be soaked in (boiling) water for at least a few hours or overnight.

  2. I really like this recipe to reset and for a feel good lunch! Mt first batch came out a little bland, but adding a little garlic and using chicken broth instead of water gave it more flavor. Overall, easy to make. Blending up the cashews in my ninja was simple, although I have used cashew milk in the past and it turned out great!

  3. I was really happy with this recipe. I used chicken broth in place of water. I also bought split green lentils so I just cooked them in with the broccoli mixture and it worked great. My soup was thick and I added some more water. I blended all in a vitamix until it was thick and silky smooth. To me it tastes like something between broccoli soup and pea soup.  I’m trying five new skinny taste recipes this week.  This was number one. I’d definitely  make it again. 

  4. I made this today. This is a pretty good base for a soup but it needs a lot of seasoning and a hint of acidity. I added two bay leafs, 5 cloves of garlic, dried sage, cayenne, 1\2 cup of white wine vinegar to the pot as well. All of these additions still did not bring out the flavor I was looking for. To the final pot of soup I added Tahini paste, more vinegar, garlic powder, onion powder, celery seed and cayenne. That certainly helped the soup a lot. I’m from New Orleans so I expect a whole of good flavors from the dishes I eat. Just up the seasoning and the soup should be just fine. I like to top my soup with a little yogurt, hummus, and toasted pine nuts. Go forth and cook.

  5. I got my wisdom teeth extracted, so I was looking for healthy recipes that I wouldn’t need to chew but were filled with nutrients. This recipe was PERFECT for that and – even better – so easy to make and prepare a ton of servings so I didn’t have to cook every day during recovery. Thank you! I’ll keep making this even when I’m not recovering from oral surgery!

  6. Can this be made in the instapot? if so – what are the instructions you suggest?

  7. I want to make this but I’m allergic to cashews! What can I substitute?

  8. Lentils needs to be cooked before? Cashews needs to be soaked before? Thank you!

  9. Thanks for the great healthy recipe! I added garlic and topped with some shredded cheese. Couldn’t find green lentils so I used regular ones, but still turned out green and beautiful! 

  10. I made this recipe today and it was delicious! Definitely would recommend and it kept me full for a long time. My 1.5 year old son also loved it which is a tall order!

  11. I just made this and the flavor is delicious but it’s thin and not creamy. Any suggestions on how to fix it? Thank you! 

  12. I don’t usually write reviews but had to for this one.  I’ve made this 3 times now, it’s awesome!  I had not been feeling well (no appetite) and this was perfect, healthy way and delicious.  I made the recipe exactly as written.

  13. Made this tonight and it was fantastic! I added a few cloves of garlic for additional flavor and doubled the basil.

  14. I want to make this! It looks amazing! Question about the amount of lentils to use because in the ingredients list it calls for 1 cup but then in the instructions it calls for 2 cups. 

  15. I made this today and it was very good. I had to substitute 2 cups of edamame for the lentils and snuck in a cup of cooked quinoa at the very end after blending for added nutrition. It had a beautiful color and creamy texture. Would make again and try with the lentils.

  16. This one has been in my list to try for months, but I live in CA where “soup season” has been somewhat delayed as temperatures remain in the mid to high 60s!  I finally tried it tonight and I LOVE it! My kids liked that they could taste the broccoli. I’m wondering how it will freeze, since it made way more than my family will likely eat in a week. So yummy!

  17. Amazing vegetable soup! I like to get more veggies in my diet through soups. I was hesitant to this recipe because of the word “detox”, thinking taste would be sacrificed. The other posted reviews seemed excited about it so I gave it a try. Very good! I used black lentils as my grocer was out of green (soup was still green in color!), and I sprinkled cajun seasoning on top instead of olive oil. Will definitely make again!

  18. I cannot find green lentils. I have tried 2 stores. I am going to try making it with split peas. Do you think that will be a good substitution?

  19. Oh! Also, I used fresh basil rather than dry, added at the end with the spinach leaves and it was great!

  20. This is delicious. Mine came out a little thick so I added a bit of water to thin it out especially when reheating. Definitely best finished with some olive oil and flaked sea salt. And if you don’t mind adding a little dairy, a sprinkle of grated parmesan cheese takes this to the next level. I am not a big leftovers eater but I have eaten this for 4 days in a row — I NEVER do that. I’m thrilled to have this recipe as a way to get my green veggies in. Thank you!

  21. I am allergic to nuts. What could I substitute?

  22. This soup is super easy, delicious and so satisfying. I cooked the lentils in my instant pot, and then used it for all the veggies, added everything back in + immersion blender, it was super easy.  

  23. Is there any substitution for lentils?

  24. I added some bouillon and some bacon and it was fab!

  25. How do you prepare the lentils? I have the dry lentils

    • I used French green lentils because that is what I could find. Ratio 1:2.5 lentils to water. Combine in saucepan bring to a boil, then cover and reduce to simmer for 25 minutes. Drain extra water and you’re good to go!

  26. What a delicious, guilt-free lunch after the Halloween indulgence. Thanks for always posting flavorful, healthier recipes, Gina!

  27. I finally made the soup substituting cauliflower for broccoli and swiss chard for baby spinach. The soup was excellent! Added to our favorite soup recipes. Thank you so much!

  28. 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! 

    • 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. ❤

  29. Is it 2c of dried lentils that are then cooked OR 2c of cooked lentils? Thanks! I’m looking forward to making this soup.

  30. 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!

  31. 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 🙂

  32. Wow! I love this soup. It is so delicious!

  33. 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! 

  34. 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?

  35. Can the lentils be replaced with anything else? 

  36. Hi! Looks amazing but we can’t use any nuts or coconut products. Any other ideas for a safe substitute?

  37. 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!

  38. Do you think you can make this recipe with frozen broccoli?

  39. 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. 

  40. 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 🙂

      • Heather, I can’t use broccoli or cauliflower, and do often wonder what I could substitute when these are brought up-do you have any suggestions?

  41. We have tree nut allergies. Is there a substitute for the Cashew milk? Possibly coconut milk or cream?

  42. Made this today, DELICIOUS!!  Do you think it would freeze well?

  43. Are the cashews needed? What would you use in their place due to allergy reasons?

  44. 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

  45. This looks amazing! Can you freeze it? 

  46. Hello,
    How could this recipe be adjusted to the instant pot?
    Thanks!

  47. Would this freeze well, or should any of the ingredients be omitted prior to freezing and added when ready to serve? 

  48. Have you tried this recipe with coconut cream or coconut milk? Or any other nut milks?

  49. Could you use an immersion blender in the pot rather than blending in batches in a separate blender?

  50. can I use store bought cashew milk instead of making the cream?

  51. Can we substitute another nut like almonds vs. cashews?

  52. This recipe is super yummy. Do you think it would freeze ok?

  53. 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?

  54. 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.

  55. Thoughts on shortcutting with frozen organic broccoli?

  56. That looks like what I’m needing, on my shop list this week 👍🏻🥰 thank you for inspiring me with your fab recipes ❣

  57. Could you substitute almond milk for the cashew cream?