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This Feel Good Detox Soup recipe is a quick and hearty vegetarian soup (with a protein option) perfect to help kick a cold or sickness that arises! It’s freezer-friendly, loaded with flavor, and packed with immune boosting ingredients.
Feel Good Vegetarian Detox Soup
There is absolutely nothing better than homemade soup…especially when you’re feeling under the weather! My detox chicken and kale soup has been one of my favorite immune boosting soups, so I decided to make a similar, nutrient-dense vegetarian vegetable soup!
This Feel Good Soup is packed with veggies and spices that are loaded with antioxidants to help you heal (or just feel extra awesome!) My family and I love to eat this soup when anyone is feeling under the weather, so I keep a batch in the freezer so it’s ready to go whenever.
Looking for more feel-good soup recipes? Check out my classic chicken soup recipe!
Does Soup Help Your Immune System?
Absolutely! Especially when you’re intentional about what you’re putting in your soup.
While any healthy vegetable soup is going to contribute to a strong immune system, this feel-good soup recipe is designed with ingredients that serve specific purposes.
- Carrot and Lemon: both carrots and lemon juice add a boost of vitamin C and antioxidants.
- Ginger: ginger has anti-inflammatory properties and is loaded with antioxidants.
- Garlic: garlic is anti-inflammatory, antiviral, and antifungal.
- Turmeric: turmeric contains the nutrient “circumin” which is a very powerful anti-inflammatory.
- Bone Broth: bone broth is said to help support immune function as well as promote healthy digestion and good sleep.
While we can’t claim any of this as a cure-all, there’s no doubt this healthy vegetable soup recipe is great to have on-hand. Plus, it tastes delicious!
This healthy detox soup is loaded with good-for-you, immune-boosting ingredients that pack a serious flavor punch.
- Oil: you can use either olive oil or avocado oil to sauté the aromatics.
- Garlic and Garlic: use freshly minced garlic and freshly grated or minced ginger for the best flavor and the most benefits.
- Onion, Celery, and Carrot: this trio of veggies is a classic addition to soup. They create a flavor base and boost the nutrition. Feel free to add more veggies if desired!
- Broth: you can use bone broth or veggie broth. I like to use homemade but store-bought will work of course!v
- Seasonings: this soup doesn’t need much to take on delicious flavor. I use a blend of fine sea salt, freshly ground black pepper, and ground turmeric powder.
- Lemon Juice: a splash of freshly squeezed lemon juice brightens the flavor of the soup.
- Greens (optional): I like to add roughly chopped kale or spinach but you could also try bok choy, collard greens, or Swiss chard.
- Chicken (optional): you can either keep this as a vegetarian soup OR add a protein. I like to add shredded rotisserie chicken sometimes for a heartier meal.
- Parsley (optional): for garnish!
Go the extra mile with homemade broth!
To me, homemade broth makes a world of difference in soup! I always keep veggie scraps and leftover chicken pieces in a bag in the freezer to whip it up in a pinch. Whether Chicken Broth or Vegetable Stock, it truly always tastes better than store-bought, and you can use it in so many recipes (like the noted below), aside from this one!
Do I need fresh ginger or turmeric?
Short answer, no! I have definitely made this detox soup with ground ginger and ground turmeric more times than I can count! It’s definitely preferable to have fresh ginger and turmeric, but you certainly can use dried powdered ginger and turmeric if that is what is available!
How to Make This Healthy Vegetable Soup
This immune boosting soup recipe is ready in just 25 minutes!
- Sauté the aromatics: In a dutch oven, heat oil and garlic. Add in the onion, carrot, ginger, and celery and cook until softened.
- Add other ingredients: Add in the broth and seasonings. Bring to a boil and simmer. Add kale or spinach and chicken if using, then simmer some more.
- Taste and serve: Squeeze in lemon juice, taste and adjust as needed, then serve!
- Add more veggies. Anything goes for this healthy vegetable soup. Add whatever veggies you like! Try potato or sweet potato, broccoli, cauliflower, corn, mushrooms, peppers, etc.
- Use a plant-based protein. While shredded chicken is great, you can keep this soup vegetarian by adding beans, lentils, or chickpeas.
- Make it creamy. Give the soup a richer flavor and creamier texture with a splash of cream or full-fat coconut milk.
- Make it spicy. If you like a soup with a kick of heat, add in a sprinkle of cayenne pepper or red pepper flakes.
I love to serve this vegetable soup over a pile of pasta or a scoop of white rice. It’s a great way to add more texture and bulk up your meal.
To make a quick white rice for your soup:
- Bring water, chicken broth, or vegetable broth to a boil. Most types of rice will use a 1:2 ratio (1 cup of rice to 2 cups of water), but double check your rice packaging to be sure.
- Add in rice and a pinch of salt.
- Cover the pot and reduce heat to low. Let the rice simmer for 18 minutes, then turn off the heat and replace the lid.
- Let the rice rest for a few minutes, fluff with a fork, then serve.
Bulk your meal up even more by pairing your soup with a protein. I like shredded chicken, rotisserie chicken for an even bigger shortcut, or baked lemon pepper chicken!
- Go easy on the turmeric. Turmeric has a strong flavor. I recommend starting with less and adding more to taste so you don’t go overboard.
- Use fresh ingredients. It’s always preferable to use fresh ginger and turmeric, but if all you have on hand is dried those will work as well.
- If the ginger, garlic, and turmeric flavors are too strong, simply add more bone broth or water to tone it down a bit.
How to Store
Leftover vegetable soup will last in an airtight container in the fridge for up to 4 days. Soup can also be stored in the freezer for one year, but I prefer to use it within 6 months of freezing.
To reheat, thaw in the fridge if frozen, then warm on the stove or in the microwave until heated through.
Tips for Freezing Soup
- Make sure it’s fully cooled before freezing.
- Leave at least 1” of space for the soup to expand in the freezer.
- Don’t store in large batches. I store the soup divided into portions of about 1-2 servings. That way you can defrost only as much as you need each time.
- Label the soup with the contents and the date stored.
How to Defrost Soup Quickly
The best way to defrost soup is to let it sit overnight in the refrigerator. But sometimes, especially if you’re not feeling well, you need soup like…now. Not tomorrow.
In that case, take the frozen soup container and place it into a large bowl with lukewarm water. Let it sit long enough that it defrosts around the edges. As it sits, the soup will soften around the edges. Before too long, you should be able to remove it from the container and place it into a pot. Let it thaw over medium-high heat, stirring often to keep it from burning, until heated through.
More Immune Boosting Recipes to Try
- Ultimate Kick-that-Cold Juice
- How to Make Elderberry Syrup (Natural Cold and Flu Remedy)
- Natural Ways to Boost Your Immune System
- Antioxidant Smoothie Freezer Pack
Watch The Video:
Feel Good Detox Soup
- 1 tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 large onion or leek finely diced
- 5 ribs celery diced
- 5 large carrots diced
- 1 1/2 inch chunk ginger grated or minced
- 9 cups chicken bone broth or veggie broth homemade or store-bought
- 1 teaspoon ground turmeric powder
- 1/2 teaspoon fine sea salt more to taste
- 1/4 teaspoon freshly ground black pepper more to taste
- 1/2 lemon juiced (about 1 tablespoon)
- Optional: 3 cups kale or spinach roughly chopped
- Optional: 3 cups shredded rotisserie chicken
- Optional: Parsley for garnish
- In your dutch oven heat oil and garlic for 1 minute.
- Add in onions or leeks, carrots, ginger, and celery, let cook for about 10 minutes, stirring often, until vegetables have softened.
- Add in broth and spices. Bring to a boil then reduce heat and let simmer for 15 minutes. Add optional kale, spinach, or chicken then let simmer for an additional 15 minutes.
- Squeeze in lemon juice.
- Taste and adjust spices as desired.
- If the ginger, garlic, and turmeric made the flavors stronger than you desire, add additional bone broth or water.
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
This was so good! Perfect for a fall day and love that hint of lemon.
what are the ingredients? I cant find the recipe on here anywhere, or a video.
Fixed. So sorry.
I made this for my mom last week when she wasn’t feeling well, but I froze 2 small containers to keep at home. My mom LOVED it and said it definitely helped her to recover quickly. Today my husband and I started with a cold so I took it out of the freezer and we both think it is delicious! Thank you thank you!
The recipe must have been rewritten and renamed. I would like to have the version with leek e.g. the video version. I’m sure you have it somewhere.
It’s the same, just sauté 2 leeks, chopped, with the onion in the beginning! Enjoy!
Your recipes never disappoint!! WHOLE FAMILY LOVED IT!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
This soup is perfect with some left over Thanksgiving turkey! Delicious!
This soup sounds and looks awesome. I have not made it yet but would love to get the nutritional breakdown. I guess i could use cauliflower instead of carrots to bring down the carbs.
I pureed the carrots, onions and celery with broth once they were soft them added some lentils. I added the kale at the last minute and topped each bowl with some chicken.
Just finished my first bowl. Very yummy and easy to make. Added poach chicken to the soup for some extra protein.
My favourite soup! I’ve been living on it all year and I haven’t got a cold yet. So easy to make, yummy and nutritious!!!
I buy chicken thighs abd cook them in a pan with the stock…strip the meat off and then keep boiling the bones and stock for extra flavour and nutrition.
I add lime or lemon juice for extra flavour too.
It’s the bomb! Thanks Lexi!!!
I am SO glad you love it!!! Great additions!
This was really good!
Do you have the nutrition breakdown? My daughter and I made this for the second time tonight. We love it! First time we didn’t have turmeric and substituted curry powder. It was just as good!
Has anyone put in spinach in place of the kale? How was it? I don’t like kale. Thanks.
We made this for dinner tonight and LOVED IT!! We added some pasta to it for a little more oomph and it was delicious. I can’t wait to take leftovers for lunch tomorrow! Thanks!!
Why are the ingredients, and directions, in the video different from the written recipe. I’m a little confused…
What do you mean? They are the same!
Actually, Lexi, the written recipe does not include the leek addition, anywhere!
It’s there now! So sorry! Enjoy!
This soup was just delicious and I appreciate the ease of making it! I added some chicken to it and it was just fabulous!
This veggie soup sounds delectable!! LOVE that turmeric is in the blend of spices 🙂