My detox veggie soup is one of the most popular recipes on this blog, with over 16,000 page views. Pretty amazing for a simple little vegetable soup. So I thought I’d create a new “detox” soup for the New Year. What do I mean by detox? There is controversy as to whether it’s even possible to detox the body; I refer to detox as making clean eating choices. If you’re looking for a super-clean and tasty soup to balance out the excesses of the holidays, this is your soup. I chose Italian flavors and vegetables this time, to give the soup a wonderful flavor profile. There are two keys to a great-tasting vegetable soup that’s low in sodium: organic Italian herb blend (without salt) and a hearty stock. I used Simple Organic herb blend, containing oregano, marjoram, thyme, basil, rosemary, and sage.
I used homemade pork stock that I had in the fridge, but you can use salt-free organic vegetable, chicken, or beef stock. Animal-based stock is fine so long as they are pastured animals.
Save the top of the fennel in the freezer for the next time you make beany-brothy deliciousness.
low-sodium, migraine, gluten-free, paleo, vegan, vegetarian, reduced-sugar diets
You might also like:
Italian vegetable detox soup
- 1 bell peppers red (capsicum)
- 1 tbsp coconut oil extra-virgin
- 3 carrots (130 g)
- 1 bunch onions (green) scallions, spring onions (100 g)
- 1 bulb fennel (500 g)
- 2 zucchini (courgette) medium (385 g)
- 2 cloves garlic large, or 4 small
- 2 tbsp Italian seasoning
- 4 cups vegetable stock (low-sodium) chicken, pork, beef stock (see notes above)
- 6 ounces tomato paste organic (170 g)
- 1 handful Italian flat-leaf parsley (fresh) optional as garnish
- Wash all the veggies.
- Roast the red pepper on an open flame or under a broiler. See my technique for how to roast red peppers here. Let it cool 15 minutes.
- Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. Add each vegetable as you prep it, and stir regularly: 1) diced carrots, 2) thinly sliced green onions, 3) diced fennel (bulb only), 4) diced zucchini, 5) minced garlic.
- Add the Italian seasoning blend and stir. Cook for another 5-10 minutes so the vegetables have released a lot of their moisture and are golden brown. This provides the great flavor without a watery soup.
- By this point the red pepper should be cool enough to peel. Toss or compost the blackened peel, stem, and seeds. Blend the roasted pepper with the tomato paste and stock until smooth. Add to the soup pot.
- Bring to a gentle boil, then lower the heat, partially cover, and simmer gently for 20-30 minutes.
- Finely chop the parsley for garnishing, if using.
- 83 calories
- 2 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 120 mg sodium
- 470 mg potassium
- 15 g carbohydrate
- 4 g fiber
- 7 g sugars
- 3 g protein
- 2 Weight Watchers Points Plus