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Detox Vegetable Soup

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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

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Detox Vegetable Soup

4.79 from 42 votes
5
Cals:293
Protein:15
Carbs:34
Fat:12.5
This dairy-free creamy Detox Vegetable Soup is not only easy to make, it’s also LOADED with nutrient-rich goodness!
Course: Dinner, Lunch, Soup
Cuisine: American
Close up of detox vegetable soup in a bowl.
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 5 servings
Serving Size: 1 1/2 cups

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!

Last Step:

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Notes

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

Nutrition

Serving: 1 1/2 cups, Calories: 293 kcal, Carbohydrates: 34 g, Protein: 15 g, Fat: 12.5 g, Saturated Fat: 2.5 g, Sodium: 646 mg, Fiber: 11 g, Sugar: 7 g

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132 comments on “Detox Vegetable Soup”

  1. I wanted to love this recipe as I frequently make detox soups and other dishes. However, in retrospect, I realized that the directions could have been much better. 1) Like others have mentioned, cashews really should be either soaked in hot water for a bit or overnight so if you want a creamier texture do this; 2) green lentils need a bit longer soaking, too. OR they need to be added in the first step-my soup was super chunky because the lentils weren’t cooked as much; 3) to get the really bright green color like her photo, the broccoli should be added later so it isn’t cooked so long and retains its bright green.

    In the future, I would probably add some nutritional yeast to make it even heartier and give it a bit more flavor. And A LOT of salt is needed

  2. This was so good!! We had to make a few substitutions based on what we had (half broccoli for cabbage) and added some red pepper flakes and garlic.  This is a great base recipe you can clean out your fridge with! 

  3. 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.

  4. 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!

  5. 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. 

  6. 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.

  7. 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!

  8. 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! 

  9. 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!

  10. 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! 

  11. 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.

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

  13. 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. 

  14. 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.

  15. Avatar photo
    Stephannie Drew

    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!

  16. 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!