Detox Soup with Light & Fresh Vegetable

A vibrant and nourishing bowl of Light & Fresh Vegetable Detox Soup can be a game-changer in your kitchen. Packed with vitamins and antioxidants, this low FODMAP and vegan recipe offers a delightful 7 grams of protein per serving, making it not just soul-soothing but also body-fueling. Imagine inhaling the aromatic hints of sweet paprika and fresh cilantro as this gorgeous medley of colorful vegetables simmers on your stovetop. Are you ready to elevate your soup game? Let’s dive in!

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Why This Fresh Vegetable Detox Soup Never Fails

In the quest for a wholesome meal that doesn’t skimp on flavor, this soup shines like a beacon. Whether you’re seeking to lighten your eating or simply enjoy a nourishing bowl of goodness, this easy-to-follow recipe delivers on every front. With a rainbow of ingredients, it’s not just a feast for the eyes but also a delicious way to enjoy a variety of nutrients. Plus, it’s low FODMAP, making it a gut-friendly choice for those with sensitive stomachs. Let’s get cooking!

The Essentials

• 2 tablespoons olive or coconut oil
• 2 medium yellow or orange bell peppers (finely diced)
• 2 medium carrots (finely diced)
• 4 scallions or spring onions (white and green parts separated, thinly sliced)
• 2 medium zucchini (3/4 pound, finely diced)
• 2 medium summer squash (3/4 pound, finely diced)
• 2 teaspoons sweet paprika
• 2 teaspoons ground turmeric
• One 5.4 ounce can unsweetened coconut cream (optional, see note)
• 1 quart vegetable or chicken stock
• 2 teaspoons sea salt
• 2 tablespoons lime juice
• ¼ cup roughly chopped fresh cilantro

Let’s Cook

1. In a large Dutch oven or saucepan, heat the oil over medium-high heat. Add the bell pepper, carrot, and white parts of scallions, if using. Sauté for 7 to 10 minutes, or until starting to brown and caramelize—this builds incredible flavor!
2. Stir in the zucchini, summer squash, paprika, and turmeric. Cook for 4 minutes more, until very fragrant and starting to soften; be sure to give this a good stir to avoid sticking.
3. Pour in the coconut cream (if using), stock, and salt, scraping up any brown bits that may have formed on the bottom of the pan—these bits are flavor gold!
4. Simmer rapidly over medium-high heat for about 5 minutes, until the squash is fork-tender but not too mushy.
5. Remove from heat and stir in the lime juice and half the cilantro; this adds a zesty freshness!
6. With an immersion blender or stand blender, puree half of the soup, making sure there are still plenty of chunks to create a chowder-like texture.
7. Garnish with the remaining cilantro and enjoy; it’s a warm hug in a bowl!

Nutrition Breakdown

This soup serves about 4 people. Each serving contains approximately 200 calories, with 7 grams of protein, 30 grams of carbohydrates, 8 grams of fat, and 6 grams of fiber. The abundance of vegetables contributes not just to fullness but also to a wealth of vitamins and antioxidants, promoting overall health and wellness. Enjoy the benefits of this nutritious bowl!

Perfect Pairings

To serve this delightful soup, consider pairing it with some crusty bread or homemade corn tortillas for dipping. It’s also fantastic on its own, but for a more filling meal, add a side salad featuring seasonal ingredients like arugula or roasted beets. Enjoy it as a light lunch on warm days or cozy it up alongside a warm sandwich during cooler months.

How to Store It Right

This soup is perfect for meal prep! Keep it in an airtight container in the fridge for up to five days. If you want to enjoy it later, consider freezing portions for up to three months. To reheat, simply thaw it overnight in the fridge and warm it gently on the stove. Try adding a splash of water or broth if it appears too thick after freezing.

Expert Tips

• For a more robust flavor, consider roasting the vegetables before adding them to the pot. It adds a lovely depth and sweetness.
• Use the freshest herbs possible to boost the soup’s aromatic quality; fresh cilantro at the end truly brightens things up.
• If you prefer a creamier texture, double the amount of coconut cream; it gives an irresistible richness while keeping it plant-based.

Flavor Experiments

To create your own twist on this delightful soup, try these variations:

• Seasonal Twist: Add pumpkin in the fall to embrace autumn flavors while sneaking in some extra nutrition.
• Gourmet Upgrade: Drizzle with a balsamic reduction before serving for an unexpected but delicious contrast.
• Playful Addition: Toss in some corn kernels for a sweet crunch that kids will adore.

Learn from My Mistakes

1. Too Much Spice: If your soup ends up too spicy, add an extra cup of coconut cream to mellow it out.
2. Over-blending: If you desire chunks but accidentally puree it too smooth, fold in some extra diced vegetables after blending.
3. Not Enough Flavor: If the soup tastes flat, adjust with more lime juice or sea salt for brightness; these surprises make all the difference!

What to Do with Leftovers

1. Chili Addition: Use your leftover soup as a base for a vegetable chili; just toss in your favorite beans and some diced tomatoes.
2. Pasta Sauce: Warm it up and mix it with cooked pasta for a quick and hearty meal—you’ll love the creamy texture over noodles.
3. Dip It Up: Transform it into a dip for tortilla chips or pita; just heat it up in a small crockpot and serve warm!

Quick Questions

Can I freeze the Light & Fresh Vegetable Detox Soup?

Absolutely! It freezes well for up to three months. Just thaw and reheat with a little water to restore the consistency.

What vegetables can I substitute in the soup?

You can use any seasonal vegetables you like—root vegetables, leafy greens, or whatever is fresh at your market. Just ensure they maintain the low FODMAP rule.

Is this recipe good for meal prep?

Yes! It’s perfect for meal prep and will last in the fridge for up to five days, making it a convenient go-to for busy weekdays.

How can I make this soup spicier?

If you’d like a kick, consider adding a dash of cayenne pepper or a few slices of jalapeño while sautéing the vegetables.