During the holidays, it’s easy to indulge in rich and high-calorie dishes. Once Epiphany is over, the desire to regain balance with detox recipes and light dishes, like this detox vegetable soup, naturally grows. It’s perfect for feeling lighter without sacrificing the pleasure of the table.
Eating healthier doesn’t mean going on drastic diets or settling for bland dishes. This creamy detox vegetable soup won me over because it manages to satisfy the taste while remaining light and digestible. It’s a simple, genuine recipe, perfect as a detox soup for a light dinner, especially on colder days.
The detox vegetable soup is made with vegetables rich in flavor and beneficial properties: broccoli, fennel, peppers, celery, tomatoes, and onions. A true concentrate of vitamins, minerals, and antioxidants, with ingredients that promote the body’s natural draining action and help detoxify naturally.
If you want a lighter detox vegetable soup, you can also eliminate the oil and simply cook the vegetables in water: the result will be an even less caloric but equally tasty detox soup. To add a bit more substance to the dish, accompany it with homemade whole grain croutons, toasted and cut into cubes.
The detox vegetable soup is a simple, healthy, and genuine dish, perfect for taking care of yourself one spoonful at a time.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for the Detox Vegetable Cream Soup
- 1/2 onion
- 12.7 oz broccoli (florets only)
- 5.7 oz celery
- 10.6 oz bell pepper (weighed after cleaning)
- 12.7 oz fennel (weighed after cleaning)
- 2 vine tomatoes
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste pepper
- to taste vegetable broth (or water)
- to taste bread croutons (whole grain, to accompany; for me gluten-free)
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot large, with lid
- 1 Immersion blender
How to Prepare the Detox Cream Soup Step by Step
To prepare the detox vegetable soup, start by cleaning and chopping the vegetables: peel the onion and dice it (1). Remove the leaves and stalk from the broccoli (2), then separate the florets (3) and rinse them thoroughly under cold water.
Clean the celery stalks and cut them into fairly large pieces (4). Wash the bell pepper, cut it in half, and remove the stem, seeds, and white filaments (5), then also dice it (6).
Wash the fennel and cut it into pieces (7). Peel the tomatoes (if you have difficulty, you can blanch them for a couple of minutes) (8) and cut them into pieces (9).
In a large pot, lightly sauté the onion in the oil (10), then add all the other vegetables (11) and enough hot vegetable broth (or water) to cover them by about half an inch (12).
Lightly salt, cover with a lid leaving a small gap for the steam to escape, and cook over medium heat for about 25 minutes (13). After the time has passed, the vegetables will be cooked, and the soup will have significantly reduced (14). Remove from the heat and blend with an immersion blender (15).
Once you’ve obtained a smooth and homogeneous vegetable cream (16), adjust the salt and put it back on the stove. Bring it to a gentle boil while continuously stirring (17).
Serve the detox vegetable soup garnished with a drizzle of extra virgin olive oil and a grind of pepper and, if desired, accompanied by some lightly toasted whole grain bread croutons.
Storage
You can store the detox soup in the refrigerator for a couple of days. If desired, you can also freeze it in suitable containers and keep it in the fridge for up to two months.
Tips and Variations
In addition to broccoli, fennel, celery, peppers, and tomatoes, you can add zucchini (light and rich in water, great for a delicate cream soup); carrots (sweet and rich in beta-carotene, but they slightly increase the sugar content); cauliflower (for a more intense flavor); spinach or Swiss chard (for a higher intake of iron and vitamins).
FAQ (Frequently Asked Questions)
What vegetables are best for a detox soup?
The best vegetables are those rich in fiber, water, and antioxidants, such as broccoli, fennel, celery, peppers, carrots, zucchini, and cauliflower. They are excellent for promoting digestion and the body’s natural detoxification.
How long should a detox vegetable soup cook?
Generally, 20-25 minutes of boiling over medium heat is enough, until the vegetables are tender. Then blend them until obtaining a creamy consistency.
Can I make the cream soup creamier without cream or dairy?
Yes! Just let most of the broth or water evaporate before blending. It’s better to stay low on the amount of residual broth, and if having difficulty blending the soup, just add more little by little as needed. Alternatively, you can add a small potato to the vegetables.
How can I make the vegetable soup more filling without making it heavier?
Add whole grain croutons, toasted seeds (pumpkin, sunflower), or a small amount of cooked legumes. Always maintain a base of light vegetables to keep the detox effect.
Can I use the detox vegetable soup as a complete meal?
Yes, if you pair it with a light protein source like legumes, tofu, seitan, or a hard-boiled egg, it becomes a balanced and nutritious meal, ideal for light lunches as well.
