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Gluten-Free Detox Vegetable Soup - Light, Comforting, and Nourishing

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 small fennel bulb, cored and diced (optional but recommended)
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups chopped broccoli and/or cauliflower florets
  • 1 cup shredded green or savoy cabbage (or baby spinach)
  • 1 can (15 oz) chickpeas or cannellini beans, drained and rinsed
  • 6 cups gluten-free low-sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Juice of 1/2 lemon (plus wedges for serving)
  • 1/4 cup chopped fresh parsley or cilantro
  • Red pepper flakes, to taste (optional)

Instructions

  • Warm the pot: Heat the olive oil in a large soup pot over medium heat. When it shimmers, add the onion and a pinch of salt. Cook 3–4 minutes until the onion softens.
  • Sauté aromatics: Stir in the garlic, carrots, celery, and fennel. Cook 4–5 minutes, stirring occasionally, until fragrant and slightly tender.
  • Bloom the spices: Add turmeric, cumin, and smoked paprika. Stir for 30 seconds to wake up the flavors.
  • Add broth and hearty veggies: Pour in the vegetable broth. Add the bay leaf, green beans, and the broccoli/cauliflower. Bring to a gentle boil, then reduce to a simmer.
  • Simmer: Cook uncovered for 10 minutes, until the florets are just tender.
  • Stir in quick-cooking veggies: Add zucchini, cabbage (or spinach), and beans. Simmer another 5–8 minutes, until the zucchini is tender but not mushy.
  • Finish and season: Remove the bay leaf. Stir in lemon juice and parsley. Season with salt, black pepper, and red pepper flakes to taste. Adjust acidity with more lemon if you like it brighter.
  • Serve: Ladle into bowls and enjoy as-is, or top with a drizzle of olive oil and extra herbs. Add a lemon wedge on the side for a fresh squeeze.