Description
A nourishing and hearty detox soup packed with vegetables, perfect for cleansing and revitalizing your body.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 small head of green cabbage, chopped (about 4 cups)
- 1 medium zucchini, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the sliced carrots and diced celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the chopped cabbage and zucchini to the pot, stirring to combine.
- Pour in the diced tomatoes with their juice and the vegetable broth. Add the dried thyme, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 30 minutes, or until all the vegetables are tender.
- Stir in the lemon juice just before serving. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For added protein, consider adding cooked beans or lentils to the soup.
- Feel free to customize the vegetables based on what you have on hand; bell peppers, green beans, or spinach work well too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg