This Vegan Detox Soup is like a big warm hug in a bowl.
It’s fresh, light, and packed with good-for-you veggies.
The best part? It’s so easy to make, and your body will thank you after.
I love making this when I want to reset or just need something super nourishing.
Why I Love This Recipe
This recipe has become one of my go-tos when I want something clean and filling without being heavy. It’s like pressing the reset button for my body.
- It’s packed with fiber and plant protein
- Super hydrating and anti-inflammatory
- Freezes beautifully
- Comes together in one pot
- Feels comforting without being rich
Years ago, I made this soup after a long weekend of eating out. I didn’t expect much, but it became something I look forward to now, not just when I want to “detox,” but whenever I want something simple and deeply nourishing.
Servings & Time
Servings: 6
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, sliced
- 2 medium carrots, diced
- 1 medium zucchini, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup dry green or brown lentils, rinsed
- 6 cups low-sodium vegetable broth
- 1 cup chopped kale
- 1 cup chopped spinach
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Pro Tips
- Rinse your lentils well before cooking to remove any dust or debris
- Dice vegetables evenly so they cook at the same rate
- Add greens at the very end to keep them fresh and vibrant
- A squeeze of lemon brightens everything—don’t skip it
- This soup gets better the next day!
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Use sweet potato instead of zucchini for more sweetness
- Sub green lentils with red lentils (reduce cook time to 20 mins)
- Add ½ tsp red chili flakes if you want a bit of heat
- Kale and spinach can be swapped for chard or collard greens
Make Ahead Tips
You can chop all the veggies and store them in containers up to 2 days ahead. Cooked soup keeps in the fridge for 4 days or frozen for up to 3 months.
How to Make Vegan Detox Soup with Leafy Greens
Step 1: Sauté onion, garlic, celery, and carrots
Heat 1 tablespoon olive oil in a large pot. Add 1 diced onion, 3 minced garlic cloves, 2 sliced celery stalks, and 2 diced carrots. Cook for 5–6 minutes until softened.
Step 2: Add zucchini and spices
Add 1 chopped zucchini, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Stir and cook for 2 minutes to toast the spices.
Step 3: Add lentils and broth
Add ¾ cup dry rinsed lentils and 6 cups low-sodium vegetable broth. Stir and bring to a boil, then lower heat and simmer uncovered for 25 minutes, until lentils are tender.
Step 4: Add greens
Add 1 cup chopped kale and 1 cup chopped spinach. Stir and let wilt for 2–3 minutes.
Step 5: Finish with lemon juice and parsley
Turn off heat and stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Taste and adjust salt if needed.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Freeze in portioned containers for up to 3 months
- Reheat on the stove or microwave with a splash of broth if it thickens
Macros (Per Serving – Approximate)
- Calories: 180
- Protein: 10g
- Carbs: 25g
- Fat: 5g
- Fiber: 9g
Why This Recipe Works (Quick Science)
Lentils are high in soluble fiber, which helps regulate digestion and keeps you full. The combination of turmeric and cumin adds anti-inflammatory and antioxidant properties. Leafy greens provide folate and magnesium to support detoxification, while lemon juice enhances iron absorption from the greens.
Common Mistakes
- Not sautéing veggies first: this step builds flavor
- Adding greens too early: they’ll turn mushy and dull
- Skipping lemon juice: it brightens everything and balances the earthy lentils
- Not rinsing lentils: they may carry dust or debris
What to Serve With
- Crusty sourdough bread or whole grain toast
- A side salad with lemon vinaigrette
- Brown rice or quinoa stirred in for extra heartiness
- Avocado slices or a dollop of vegan yogurt on top
FAQ
Can I use canned lentils?
Yes, but reduce the cooking time by 15 minutes and add them after the soup boils.
Can I freeze it?
Absolutely. Let it cool completely before freezing.
Can I blend it?
Yes! If you want a smoother texture, blend part or all of the soup before adding greens.
Is this soup spicy?
Nope. It’s mild, but you can add red chili flakes for heat.
Final Thoughts
This soup is one of those feel-good recipes that tastes like it’s doing something good for you—because it is. It’s easy to make, budget-friendly, and seriously satisfying. I hope it brings you as much comfort and nourishment as it brings me. Let me know how it goes and feel free to drop a comment with your experience or questions!