This Vegetable Detox Soup is full of immune boosting greens and vegetables, and fiber-rich creamy white beans, with no dairy or gluten, to help you get back to feeling your best again.
Course: Main Course
Keyword: detox soup, vegetable detox soup
1largeyellow onion, sliced thin
1packagebutternut squash, dicedor 1 large butternut squash, skin and seeds removed and diced
1-2mediumdelicata squash, seeds removed and diced
1large headbroccoli, cut into florets
1 Cshredded green cabbage
215oz canswhite beans, drained and rinsed
215oz canslight coconut milk
24ozvegetable broth, low sodium
1 Clacinato kale, shredded
2 TBSnutritional yeast
1/2TBSdried Italian herbs
1/2tspground black pepper
1tspsea salt (or more to taste)
In a large heavy bottom pot, add 2 TBS olive oil over medium heat, then the onion and garlic. Cook, stirring occasionally until fragrant.
Add in the squash, broccoli, cabbage, garlic powder, dried herbs, salt and pepper and continue cooking for 3-5 minutes, then add in the coconut milk, broth, nutritional yeast and beans. Stir well to combine, then cover and bring to a low simmer.
Simmer for about 45 minutes, then stir in the kale. Turn the heat off and cover the lid to let the kale wilt slightly, then season to taste and serve.
You'll save a lot of time by purchasing the butternut squash pre-cut, as well as buying a bag of broccoli florets instead of a whole head.Add in any other veggies you like - cauliflower, carrots, leeks, celery, mushrooms, tomatoes, sweet potatoes, etc. The more veggies the better!Nutritional yeast is an excellent source of B12 and provides a small amount of protein, giving foods a cheesy flavor and a thicker broth. You can find this in the natural food section or baking aisle of most grocery stores.