Vegan Soup Recipes: Nourishing Detox Soup

January 2, 2017
I'm careful about New Years Resolutions, because I know it's easy to place unnecessary stress on the month of January to do it all and do it all well. I try to be more of the mindset that goal setting is something that can and should be done year-round. However, I too feel the urge to "start fresh" each new year, hurtled forward into a new era with post-holiday blues and a list of self-improvement areas as long as my sprawling grocery lists. So let's go for it.

January is for new beginnings and clean slates and hot bowls of soups that make you feel glowing and warm from the inside out. This Detox Soup is one of my favorite ways to "reset" if I want to feel both nourished and cleansed. The recipe will adhere to all of your New Year Resolution criteria because it's vegan, gluten free, and oil free. Have a bowl as a side or light meal to keep you healthy through all of your 2017 plans! It's light, flavorful, and veggie-packed. I like to add in baked tofu chunks to mine for protein, but it's delicious as is.
Vegan Soup Recipes: Nourishing Detox Soup

Vegan Soup Recipes: Nourishing Detox Soup

utensils YIELDS 3-4 servings
herb graphic for recipe card
  • 5 1/4 c. Vegetable Broth
  • 1/2 cup diced White Onion
  • 1 head Broccoli
  • Handful White Button Mushrooms
  • 3 chopped Carrot
  • 3 stalks Celery
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin
  • 1/4 tsp Powdered Ginger
  • pinch Cinnamon
  • 1/8 tsp Cayenne Pepper (optional but recommended)
  • 1 handful shredded Swiss Chard or dark leafy green
  • 1 TBS Lemon Juice
  • to taste Himalayan Sea Salt
  • to taste Black Pepper
  • Cubed Tofu or Quinoa (optional)
        graphic for recipe card


1. In a large saucepan, heat 1/4 c. of the veggie broth over medium 2. Next, add chopped white onion and garlic powder and sauté for about 5 minutes. 3. Next add in your vegetables-- broccoli, white button mushrooms , carrot, and celery. Stir to combine and sauté 5 more minutes. 4. Next, add your spices- turmeric - cinnamon, and cayenne pepper (optional) and sauté until combined. 5. Next, add 5 cups of veggie broth. Bring mixture to a low boil and then reduce heat to medium low and simmer uncovered for 10-15 minutes, until veggies are tender. 6. Within the last 5 minutes, add a giant handful of dark greens (I chose Swiss chard) and allow to wilt. 7. Remove from heat and add 1 TBS lemon juice and stir to combine. Season with Himalayan sea salt and black pepper. Serve by itself or with optional protein.

Also by Lauren: Creamy Cauliflower Overnight Oats
GF Ragu Stuffed Eggplant
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__ Photo: Lauren Kirchmaier

Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog


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