Soups American

Keto Detox Deluxe Vegetable Soup

Broccoli, carrots, celery, tomato, kale, purple cabbage, ginger, turmeric, garlic and lemon simmer in broth for a very vegetable-heavy soup. The original book calls it a 'detox' soup. Your liver would like it noted that it already has that job.

Keto Detox Deluxe Vegetable Soup

What It Is

This is a broth-based vegetable soup packed with broccoli, carrots, celery, tomatoes, kale and cabbage and seasoned with ginger, turmeric, cinnamon, cayenne and lemon.

Origin

This is a Dinner by the Minute wellness-style recipe. 'Detox soup' is a modern diet-culture label rather than a traditional culinary category or evidence that the soup removes toxins from the body.

Fun Fact

Your liver and kidneys perform the body’s primary detoxification work. Eating vegetables can support an overall nutritious diet, but no soup has a secret trap door for toxins.

Prep
20 min
Cook
25 min
Temp
Stovetop simmer
Total
45 min
Servings
4 large bowls
(halve it if it's just you and today has been a lot)
Difficulty
easy
Gluten-Free Dairy-Free Nut-Free
Diet
Gluten-Free, Dairy-Free, Nut-Free
Away Mission
40 min walk
(Spock could calculate this more efficiently, but where's the fun in that)
#broccoli #cabbage #freezer-friendly #kale #vegan-option #vegetable-soup #wellness

Ingredients

  • ½ cup vegetable broth
  • ½ red onion, diced
  • 6 tbsp minced garlic
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 2 cups broccoli florets
  • 1 cup chopped tomatoes
  • 1 tbsp fresh ginger, grated
  • 1 tsp turmeric
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper
  • Sea salt and black pepper
  • 6 cups chicken broth
  • 2 cups kale, chopped
  • 1 cup purple cabbage, chopped
  • ¼ cup lemon juice

Steps

  1. Heat a large pot over medium-high heat with a small amount of broth.
  2. Add onion and garlic and sauté 2 minutes.
  3. Add celery, carrots, broccoli, tomatoes and ginger. Cook 3 minutes, adding extra broth as needed.
  4. Stir in turmeric, cinnamon, cayenne, salt and pepper.
  5. Add the remaining broth and bring to a boil.
  6. Reduce heat and simmer 10–15 minutes, until vegetables are tender.
  7. Add kale, cabbage and lemon juice during the final 2–3 minutes.

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Notes

The source calls the recipe ketogenic, vegan and vegetarian while also listing 6 cups chicken broth. Those labels conflict. Use vegetable broth if making a vegetarian or vegan version.

Nutrition Facts
Per 1 large bowl
Calories 190
Burning this off: two laps of avoiding small talk at a family gathering.
% Daily Value*
Fat 2.0 g 3%
Saturated + Trans 0 g 0%
Cholesterol 0 mg
Sodium 4560 mg 198%**
Carbohydrate 38.0 g
Fibre 11.0 g 39%
Sugars 10.0 g 10%
Protein 13.0 g
Potassium 2080 mg 44%
Calcium 310 mg 24%
Iron 6.2 mg 34%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

Use all vegetable broth to make it vegetarian or vegan. Add cauliflower, spinach or zucchini. Reduce cayenne for less heat. Add beans for more protein and fibre.

Storage

Refrigerate covered for up to 4 days.

Freezing

Freeze in airtight containers for up to 3 months.