This Easy Detox Soup is the perfect way to reset your body and nourish yourself with clean, wholesome ingredients. Packed with fiber-rich vegetables, warming spices, and plant-based protein, this one-pot meal is ideal for kicking off a healthy eating routine, supporting digestion, or simply enjoying a comforting bowl of goodness.
With just a handful of pantry staples and seasonal veggies, you’ll have a flavorful, satisfying soup that’s light on calories but big on nutrition. It’s great for weight management, immunity boosts, or when you just want to feel your best.
Why You’ll Love This Detox Soup
Nutrient-Dense – Full of vitamins, minerals, and antioxidants from whole foods
Plant-Based – Naturally vegan and gluten-free
Low in Calories, High in Flavor – Satisfying without feeling heavy
Great for Digestion – Fiber from vegetables and beans keeps things moving
Simple to Prep – One pot, easy steps, and make-ahead friendly
Time Needed
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
1 medium sweet potato, peeled and cubed
1 cup carrots, sliced
2 stalks celery, diced
1 small yellow onion, diced
2 tablespoons olive oil
3 cloves garlic, minced
1½ cups chopped tomatoes (about 2 fresh tomatoes)
½ teaspoon smoked paprika
1 can kidney beans, rinsed and drained
4 cups low-sodium vegetable broth
Up to 2 cups water, added as needed
1 large kale leaf, chopped
½ cup chopped parsley
Sea salt and black pepper, to taste
How to Make Detox Soup
Heat olive oil in a large soup pot over medium heat. Add the sweet potato, carrots, celery, and onion. Season with salt and pepper and cook for 5–7 minutes until vegetables begin to soften, stirring occasionally.
Add garlic, chopped tomatoes, and smoked paprika. Cook for another minute, stirring frequently to release the flavors.
Stir in the kidney beans and vegetable broth. Bring to a gentle simmer over medium-low heat and cook uncovered for 45 minutes. Stir occasionally and add water as needed to keep the soup at your desired consistency.
Once the vegetables are tender and the broth is rich, stir in chopped kale and parsley. Cover the pot, turn off the heat, and let sit for 5 minutes to wilt the kale.
Serve warm and enjoy your nourishing, hearty bowl of detox soup.
Tips & Substitutions
Add shredded chicken for extra protein
Use broccoli instead of sweet potatoes
Swap in quinoa for the beans
Replace parsley with cilantro or basil
Add healing spices like turmeric, ginger, rosemary, or oregano
Finish with a splash of lemon or lime juice for brightness
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 1 week. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Info (Per Serving)
Calories: 175
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Fiber: 5g
Sugar: 7g
Sodium: 80mg
Vitamin A: 17577 IU
Vitamin C: 65 mg
Calcium: 101 mg
Iron: 3 mg
Final Thoughts
This Easy Vegetable Detox Soup is a feel-good recipe you’ll return to again and again. It’s warming, filling, and energizing—perfect for lunch, dinner, or even meal prepping for a busy week. With its clean ingredients and endless options to customize, it’s the ultimate way to nourish your body from the inside out. 🥕🥬🍲
#DetoxSoup #HealthyEating #VegetableSoup #PlantBasedRecipes #CleanEating #VeganSoups #LowCalorieMeals #ImmuneBoostingRecipes #OnePotMeals
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Easy to Make Detox Soup – Packed with Vegetables
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Easy Detox Soup is the perfect way to reset your body and nourish yourself with clean, wholesome ingredients. Packed with fiber-rich vegetables, warming spices, and plant-based protein, this one-pot meal is ideal for kicking off a healthy eating routine, supporting digestion, or simply enjoying a comforting bowl of goodness.
Ingredients
- 1 medium sweet potato, peeled and cubed
- 1 cup carrots, sliced
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1½ cups chopped tomatoes (about 2 fresh tomatoes)
- 1/2 teaspoon smoked paprika
- 1 can kidney beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- Up to 2 cups water, added as needed
- 1 large kale leaf, chopped
- 1/2 cup chopped parsley
- Sea salt and black pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the sweet potato, carrots, celery, and onion. Season with salt and pepper and cook for 5–7 minutes until vegetables begin to soften, stirring occasionally.
- Add garlic, chopped tomatoes, and smoked paprika. Cook for another minute, stirring frequently to release the flavors.
- Stir in the kidney beans and vegetable broth. Bring to a gentle simmer over medium-low heat and cook uncovered for 45 minutes. Stir occasionally and add water as needed to keep the soup at your desired consistency.
- Once the vegetables are tender and the broth is rich, stir in chopped kale and parsley. Cover the pot, turn off the heat, and let sit for 5 minutes to wilt the kale.
- Serve warm and enjoy your nourishing, hearty bowl of detox soup.
Notes
- Add shredded chicken for extra protein.
- Use broccoli instead of sweet potatoes.
- Swap in quinoa for the beans.
- Replace parsley with cilantro or basil.
- Add turmeric, ginger, rosemary, or oregano.
- Finish with lemon or lime juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 175
- Sugar: 7g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: detox soup, healthy vegetable soup, vegan soup, clean eating soup, plant-based detox