Vegan Detox Soup with Leafy Greens

This soup is my go-to when I want something clean, light, and nourishing.

t’s packed with fresh veggies, leafy greens, and warming spices that leave you feeling good without feeling hungry an hour later.

Everything cooks in one pot, it’s super easy, and the flavor is just so fresh and earthy—you’ll feel better just smelling it simmer on the stove.

Why I Love This Recipe

I started making this when I needed something simple but nourishing after a week of heavy meals. It felt like a reset in a bowl—no gimmicks, just real ingredients that are easy on your body.

• Made with whole, fresh veggies
• Full of leafy greens like kale and spinach
• Naturally low-calorie but filling
• Cooks fast in one pot
• Great for any time you need a healthy reset

Servings: 4
Cook Time: 30 minutes

What You’ll Need

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• ½ teaspoon salt (or to taste)
• 4 cups vegetable broth
• 1 cup chopped kale
• 1 cup chopped spinach
• 1 tablespoon lemon juice
• Fresh parsley or cilantro for garnish

Pro Tips

• Don’t overcook the greens—add them at the end so they stay bright and fresh
• A squeeze of lemon right before serving wakes everything up
• You can blend part of the soup for a thicker texture
• Turmeric stains—use a wooden spoon or stainless steel to stir
• Add a dash of chili flakes if you want some heat

Tools You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring spoons
• Ladle
• Small bowls for prep

Substitutions and Variations

• Use red onion instead of regular onion for a slightly sweeter taste
• Add sweet potato or squash for more substance
• Use Swiss chard or collard greens instead of kale
• Stir in quinoa or lentils for extra protein
• Garnish with nutritional yeast or avocado slices

Make Ahead Tips

• Chop all veggies ahead of time and store them in containers
• Soup keeps well in the fridge for up to 4 days
• Freeze in single portions, but leave out the greens and lemon until reheating

Cooking Instructions

Step 1: Sauté aromatics

Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 2 cloves minced garlic. Sauté for about 3 minutes until fragrant.

Step 2: Add hard vegetables

Stir in 2 diced carrots and 2 diced celery stalks. Cook for about 4–5 minutes, stirring occasionally, until they start to soften.

Step 3: Add zucchini and spices

Add 1 diced zucchini, 1 teaspoon turmeric, ½ teaspoon cumin, ¼ teaspoon ground black pepper, and ½ teaspoon salt. Stir well to coat the veggies in spices.

Step 4: Add broth and simmer

Pour in 4 cups vegetable broth. Stir and bring the soup to a gentle boil, then lower heat and let it simmer for 10–12 minutes.

Step 5: Add leafy greens

Stir in 1 cup chopped kale and 1 cup chopped spinach. Cook for another 3–4 minutes until greens are wilted.

Step 6: Add lemon juice and serve

Stir in 1 tablespoon lemon juice. Taste and adjust salt if needed. Ladle into bowls and top with fresh parsley.

Leftovers & Storage

• Store in an airtight container in the fridge up to 4 days
• Reheat on the stove for best flavor
• Freeze in portions, and add fresh greens and lemon when reheating

Macros (Per Serving – Approximate)

• Calories: 110
• Protein: 4g
• Carbs: 14g
• Fat: 4g
• Fiber: 4g

Why This Recipe Works (Quick Science)

The mix of fibrous vegetables and leafy greens gives your body fiber, water, and nutrients that support digestion and help reduce bloating. Turmeric has anti-inflammatory properties, and lemon juice helps brighten the flavor while adding vitamin C. The broth keeps everything light, but still comforting.

Common Mistakes

• Adding the greens too early—they’ll turn mushy and dull
• Not seasoning enough—taste before serving and adjust
• Overcooking the soup—just a light simmer is enough
• Skipping the lemon—it balances the earthiness of the veggies

What to Serve With

• Crusty whole grain bread
• Brown rice or quinoa on the side
• Simple green salad with lemon vinaigrette
• Roasted chickpeas for crunch
• Avocado toast

FAQ

Can I use frozen greens?
Yes, just add them near the end like fresh.

Can I blend the soup?
You can! Blend half for a thicker texture, or fully blend for a creamy version.

Does this work in a crockpot?
Yes, just add everything except greens and lemon juice at the start. Add those in the last 20 minutes.

Can I skip the oil?
Yes, sauté in a splash of broth instead.

Final Thoughts

This vegan detox soup with leafy greens is light, flavorful, and seriously comforting. It’s perfect when your body needs something fresh but your brain wants soup. Try it, feel the reset, and let me know how you liked it in the comments.