Gluten-Free Detox Vegetable Soup - A Clean, Comforting Bowl
Servings 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric (or 1-inch piece fresh turmeric, grated)
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small fennel bulb, cored and sliced (optional but great for digestion)
- 1 small zucchini, diced
- 1 small head of broccoli, cut into small florets
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cabbage, thinly sliced (green or Napa)
- 5–6 cups low-sodium vegetable broth (ensure gluten-free)
- 1 bay leaf
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional if you’re not a fan)
- Red pepper flakes, a pinch for gentle heat (optional)
Instructions
- Warm the pot: Heat olive oil in a large soup pot over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened and translucent.
- Build the aromatics: Stir in garlic, ginger, and turmeric. Cook 1 minute until fragrant. Don’t let the garlic brown.
- Add sturdy veggies: Add carrots, celery, and fennel. Cook 3–4 minutes, stirring occasionally to coat with the aromatics.
- Pour in broth: Add vegetable broth and bay leaf. Bring to a gentle boil, then reduce to a simmer.
- Simmer to soften: Add green beans and broccoli. Simmer 8–10 minutes until the vegetables are just tender.
- Finish with quick-cooking veggies: Stir in zucchini and cabbage. Simmer another 4–6 minutes, just until soft but still bright.
- Season and brighten: Remove the bay leaf. Add lemon zest and juice, parsley, and cilantro. Season with salt, pepper, and red pepper flakes if using. Taste and adjust—more lemon for brightness, more salt if it tastes flat.
- Serve: Ladle into bowls. Drizzle with a little olive oil if you like, and add extra herbs on top.