Ultimate Detox Soup

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This Detox Soup recipe is the kind of comforting meal I crave when I need some extra nutrients in my life. It’s so hearty and delicious, I could eat it practically every day!

spoon dipped into bowl of soup

What Does a Detox Soup Do?

Let’s be clear: You can’t eat something and instantly “detox” your body, but you can take daily actions to naturally support your body’s detox organs, like the liver and kidneys.

This detox soup is a hearty and filling way to squeeze more anti-inflammatory foods into your day, without taking any drastic measures. You don’t have to eat it every day to see results, either, but you can, if you love it!

Here’s what you’ll love about this soup:

  • It’s properly combined. Following food combining principles may help to streamline your digestion and reduce bloating, so it can leave you feeling more energized.
  • This soup is low in calories. Since this is a broth-based soup, it’s low in calories, but is also loaded with fiber to help keep you feeling full.
  • The ingredient list is simple. No need to shop for specialty ingredients! All you need is fresh veggies and herbs, affordable dry lentils, and some spices you probably already have on hand.

This soup recipe is also flexible, so if you don’t have all of the ingredients listed, feel free to swap them for what you do have. Zucchini, green beans, tomatoes, and more, will all be delicious in this soup.

chopped vegetables for soup

Detox-Friendly Soup Ingredients

Why do I call it a detox soup? I’ve loaded this recipe with detox-friendly ingredients, to give you as much nutrition as possible, while also making it totally delicious.

Here’s what’s inside:

Paired with flavorful veggies, including onion, celery, and carrots, this soup makes a delicious meal– one that even my 4-year-old daughter loves! (Although, she does pick out the cilantro pieces.)

vegetables and water in a soup pot

How to Make It

The prep work on this detox soup is pretty minimal. Simply chop a few veggies, and you’re ready to start cooking it. I always start with the onions, carrots, and celery so they can start to soften up, then I add in the garlic, ginger, turmeric, and thyme.

Garlic can burn quickly, so you’ll only need to stir the herbs for about 1 minute, until they smell fragrant. Immediately add in the water after that, so nothing will burn.

lentils added to soup pot

Add in the lentils and salt, and then bring everything to a boil. Once boiling, lower the heat to a gentle simmer, and cover the pot with a lid.

You’ll want to cook the soup until the lentils are tender, which takes about 30 minutes. (If you add more salt, it can take longer for the lentils to cook, and if you omit the salt all together, they can cook a little faster.)

cilantro stirred into the hot soup

Once the lentils are tender, season with additional salt, and stir in the cilantro and lemon juice.

The herbs will wilt quickly in the hot soup. Adjust any seasoning to taste, then serve warm.

detox soup scooped up into ladle

spoon dipped into bowl of soup
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5 from 5 votes

Ultimate Detox Soup

This Detox Soup is loaded with fiber and anti-inflammatory ingredients that may help reduce bloating and streamline your digestion. I love how comforting and filling it is!
Course Soup
Cuisine vegan
Keyword detox soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 169kcal


  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion , chopped
  • 3 carrots , chopped
  • 3 celery stalks , chopped
  • 5 garlic cloves , minced
  • 1 1/2 inches fresh ginger , minced (about 1 heaping tablespoon)
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons dried thyme (or 1 teaspoon freshly chopped rosemary)
  • 6 cups water
  • 1 cup dry green or brown lentils
  • 2 teaspoons fine Himalayan salt , divided
  • freshly ground black pepper
  • 1 cup fresh cilantro , chopped
  • 1 tablespoon freshly squeezed lemon juice (or to taste)


  • In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
  • Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
  • Add in the lentils, 1 teaspoon of salt, and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
  • When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.
  • Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.


This recipe timing should work well with green, brown, or black lentils. If you want to use red lentils, they will cook faster, so you can probably reduce the cooking time to only 20 minutes in that case. (Keep in mind that red lentils will have a mushy texture. See my Red Lentil Soup recipe for reference.)


Calories: 169kcal | Carbohydrates: 27g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 850mg | Potassium: 615mg | Fiber: 11g | Sugar: 4g | Vitamin A: 8080IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg


Need More Detox Recipes?

Try these other fan favorites below:

If you try this Detox Soup recipe, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!

Reader Feedback: What’s your favorite go-to recipe when you want to feel better fast?

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detox book and meal plan

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Thanks for the info about detox soup, really amazing! This healthy and delicious soup is definitely what I need. Can’t wait for more amazing recipes from you!


Would it be OK to use pre-cooked lentils that you can buy at the store? Assuming you’d just need to allow them to warm up in the soup before serving.

    Megan Gilmore

    Sure! But in that case you can probably just use half the water, since the lentils won’t absorb anymore. Let me know how it goes!

Julie Ball

Super delicious, easy and simple meal!


This looks great! Do you think this would work in the Instant Pot?

    Megan Gilmore

    Yes, I bet it would! I usually cook green lentils for at least 10 minutes at high pressure, with a 10 minute natural release, but you could cook up to 15 or 20 minutes at high pressure for softer results. (Always with a 10 minute natural release.)

Jen k

Made this today and really enjoyed it! It’s different from other lentil soups I’ve made – in a good way. Bright, fresh, filling, comforting. Will make again!


Made this last night – so yummy and nourishing! My son even had a second helping and he is my picky eater… I added a little bit of extra seasonings, like garlic salt, and extra pepper. We love garlic, so we also minced in a couple extra cloves after the soup was finished to get the medicinal help that garlic provides.


Oh my word! this soup was amazing and easy to modify with the veggies you have at hand. I made it for my hubby and I. I didn’t have celery so I used cauliflower, so good! and my sore throat went away the next day and had this soup for lunch and dinner! I always use 8 cups of water.

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