Not only is this dairy-free, creamy detox vegetable soup easy to make, but it's packed with nutrient-rich goodness too!
Detox vegetable soup
It's made up of two heads of broccoli, lentils, cashews, onions, carrots, celery and spinach – this is the perfect way to boost your immunity and detox from any quarantine stress. For a lentil-free detox soup, you may also like this green detox soup with roasted hemp gremolata.
Hi, my name is Heather K. Jones! I'm a nutritionist, the nutritionist for the deephealing cookbooks (so excited that book five, Skin-flavored meal preparation, is available now!) and the founder of Feel Better Eat Better, an online weight and wellness program for women struggling with emotional eating, overeating, or body image issues.
And during this challenging time, twice a month (on the first and third Wednesday of each month) I offer FREE support and guidance on emotional eating in my Facebook group "Feel Better, Eat Better" right here.
So if you could use some extra love and support please join me! I also have tons of FREE resources, articles, and videos to help you make love for yourself healthily right here.
Do you love the soup season as much as I do?
A nutritionist shared this clean and calming recipe for vegetable soup with me last year. If you've been overly indulged or stressed out during quarantine, this soup is the perfect way to get back on track!
Cashew cream (cashew nuts pureed with water) is mixed with immune-boosting broccoli, lentils, cashew nuts, onions, carrots, celery and spinach. The result is the healthiest, tastiest, and creamiest soup ever! It's also vegan and gluten free.
Drizzle a little olive oil over a bowl and serve with a large green salad or a piece of whole wheat bread. Trust me, you will feel so nourished and healthy that you will be inspired to make lifestyle changes good for you too!
More soup recipes you'll love
Detox vegetable soup
Preparation time: fifteen min
Cooking time: 30th min
Total time: 45 min
Not only is this dairy-free creamy detox vegetable soup easy to make, it's packed with nutrient-rich goodness too!
- 1 Sweet onion, chopped
- 1 carrot, chopped
- 3 Stalks of celery, chopped
- 5 cups chopped broccoli, Florets and stems
- 7th cups water, divided
- 1 teaspoon dried basil
- 1 teaspoon sea-salt
- 1 Cup raw cashew nuts
- 2 cups cooked green lentils
- 2 cups packaged baby spinach
- olive oil, for drizzling (optional)
- Ground pepper, Optional
Put the onion, carrot, celery, and broccoli in a large saucepan. Add 6 cups of water, basil and salt to the saucepan and stir. Bring to a boil over high heat, then cover and reduce the heat to a low value.
Simmer for 15 to 20 minutes or until the broccoli is tender.
In the meantime, make your cashew cream in a blender. Mix the cashew nuts and the remaining 1 cup of water. (When adjusting the serving size, keep the cashew to water ratio simple 1: 1.)
Pour the cashew cream with the vegetables into the saucepan and stir.
Add the green lentils and stir again.
Put the spinach in the blender and carefully stir the soup (first let the saucepan with vegetables cool!) In batches until smooth.
Scoop into bowls, drizzle lightly with olive oil and top with freshly ground pepper if desired. Enjoy!
Storage: Chill in an airtight container for up to four days.
Portion: 11/2 cups, Calories: 293kcal, Carbohydrates: 34G, Protein: fifteenG, Fat: 12.5G, Saturated fatty acids: 2.5G, Sodium: 646mg, Fiber: 11G, Sugar: 7thG
Blue Smart Points: 5
Green Smart Points: 7th
Purple Smart Points: 5
Keywords: Detox soup, green soup, vegan soup, vegetarian detox soup
Posted October 12, 2020 by Gina