Spring Detox Soup

As the seasons change, our bodies crave a fresh start. This Spring Detox Soup is just what the doctor ordered – a nutrient-packed, gentle cleanse to reboot your system.

With a medley of veggies, herbs, and a hint of thyme, this soothing soup will leave you feeling revitalized and ready to take on the new season.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups mixed mushrooms, sliced
• 2 cups chopped kale
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the diced carrots and celery to the pot, cooking for 5 minutes, or until they begin to soften. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add the chopped kale, vegetable broth, diced tomatoes, thyme, parsley, and bay leaf to the pot.

Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.

Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth.

Alternatively, allow the soup to cool and puree it in a blender. Serve hot, garnished with chopped fresh parsley if desired.

Notes

You can customize this detox soup to your taste by using different vegetables or spices.

For a creamier soup, add a splash of coconut milk or coconut cream.

If you prefer a lighter consistency, add more vegetable broth.

This soup freezes well, so consider making a double batch and freezing some for later.

You can also roast the vegetables in the oven instead of sautéing them in the pot for a deeper flavor.

Don’t forget to remove the bay leaf before blending the soup to avoid any bitter flavors.

For a spicy kick, add a pinch of red pepper flakes.

You can also add some noodles or rice to make the soup more filling.

Nutrional Value

• Calories: 220
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrates: 34g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 4g