Detox Veggie Soup from The Recipe RenovatorOne of my most-searched and viewed recipes! Perfect for the day after St. Patrick’s Day.

I first made a version of this soup when I did the 3-Day Detox (free!) from Hungry for Change in January. Completing that detox convinced me that detox programs really do work; this one completely eliminated all my cravings for the naughty foods in which I had over-indulged during the holiday season. Three days was enough to eliminate my cravings, and not too long that I was excessively cranky. I have created my own detox recipe book, Twelve Terrific Detox Recipes, which is available on Amazon. If you love soups like this, try my Italian vegetable detox soup recipe too.

The original recipe is based on one from physician Henry Bieler (Bieler’s Broth). According to Hungry for Change, “This vegetable tonic provides an ideal combination for restoring acid–-alkaline and sodium–potassium balance to the body’s organs and glands.” I can attest that I feel much better than I had all last year. Since the detox I have stuck to a very similar eating plan, with lots of green juices, smoothies, and raw foods. Any time I feel like I might be slipping back into naughty choices, I do a day or two of the detox plan and I’m back on track.

While this is not the prettiest soup I’ve ever made, it’s one of my most popular recipes, searched every single day. And it’s really delicious!

Suitable for:
vegan, gluten-free, low-sodium, migraine (with notes below), paleo, reduced-sugar diets

Detox Veggie Soup from The Recipe Renovator

Detox veggie soup

Delicious potassium-balancing detox veggie soup. So easy!
4.16 from 71 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Lunch
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 zucchini medium, or 3 large
  • 4-6 kale leaves
  • 3-4 onions (green) scallions, spring onions
  • 2 carrots
  • 3 celery stalks (omit for very low sodium diets)
  • 1 pound green beans fresh
  • 1 bunch Italian flat-leaf parsley (fresh)
  • 1 handful cilantro coriander, Chinese parsley
  • 3 tomatoes homegrown or Farmer's Market, or 1 can organic chopped tomatoes no salt added
  • 3 cloves garlic
  • 3 tbsp coconut aminos (omit for low-sodium & migraine diet)
  • 2 tbsp seaweed flakes or 1-2 sheets nori, toasted, then crumbled (omit for migraine diet)
  • 2 tbsp teff seeds amaranth seeds, optional
  • 1 avocado sliced (omit for migraine diet)

Instructions
 

  • Wash the veggies (zucchini through garlic) and then pulse each through the food processor until it's finely chopped. Be sure to include the kale stems; they contain all the potassium in the kale.
  • Reserve a little parsley for garnishing, if desired.
  • As you go, add each veggie to a large, heavy-bottomed stock pot. Add 4 C. (1 L) spring or filtered water.
  • Add the tamari or Bragg's, seaweed, and the teff or amaranth seeds, if using.
  • Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes.

Notes

Per serving:
  • 102 calories
  • 3 g fat
  • 0 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 402 mg sodium (49 mg sodium with tamari omitted)
  • 646 mg potassium
  • 16 g carbohydrate
  • 6 g fiber
  • 6 g sugars
  • 5 g protein
  • 2 Weight Watchers Points Plus
Serve warm, topped with the reserved parsley and the optional avocado slices.
Store covered in the fridge for use within one week, or freeze for extended storage.
If you can get home-grown or farmer's market tomatoes, by all means use those. At this time of year in the U.S. they are not available, so I use organic canned tomatoes with no salt added, in a BPA-free can. The seaweed is optional but adds additional vitamins and minerals. The teff or amaranth seeds thicken the soup and add a little protein. Cilantro is incredibly cleansing, but it can overwhelm the soup. Use as much as you prefer.