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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4.71 from 181 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

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

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.)

Nutrition

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?

Get more recipes + meal plans in my books:

detox book and meal plan

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Comments

Becky

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!

amy

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!

KATHERINE M

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!

Kristen

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.

Erika

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.

Lilly Clay

As a WW member I want to know what you consider a serving is?

    Megan Gilmore

    It will vary based on the size of the veggies you use, but my guess is 1.5 to 2 cups per serving. For the most accuracy, you could divide the soup into 6 containers, to make 6 even servings.

Aleea

I made this and it was so good. The only change I made was I didn’t add cilantro, I couldn’t get my hands on any, so I added chopped kale.

I will definitely be making this again.

Rachel

This is a fantastic soup! I added some extra garlic and also a heavy dose of cayenne to kick it up a notch. It is really satisfying, filling, and tasty. Thanks for sharing!

Marcella Idsinga

Made this and loved it! I used my instant pot. 🙂

Ruth Storm

Is it ok to add more veggies ? Like Cauliflower, broccoli, cabbage and maybe sweet potatoes ?

    Megan Gilmore

    Yes! You’ll just have to add more seasoning to taste, to compensate for that extra bulk.

Sandra Abel

This recipe is fantastic! I love the taste and it fills you up. I’m on a juice detox and have added this soup to one of my meals so that I can eat something savory and full of protein.

Thank you!

    Sandi

    So delicious! I added 2 tablespoons ACV, 1 tsp crushed red peppers, 1 diced sweet potato and leftover chicken instead of lentils! I also used lots of fresh rosemary! The wind the last couple of days, along with all our blossoming trees has seriously triggered my allergies. I’m going to eat only this amazing soup and hope it clears me up!! Thank you for this amazing recipe!

Elizabeth

Megan, this is the best soup! So easy, so flavorful and an absolute perfect staple for a yummy wholesome soup the whole family loves, with great detoxifying benefits within! I am going through a detox program and this has saved so many days!
Thank you for this and all you do!

Patty K

ok i made this soup. It was very delicious. It cleaned me out after about 30 min…This soup works!!

Luisa

I made this last night. Yum! Such a comforting and delicious soup. It’s perfect for a cold New England winter. Thank you! We can’t wait to have the leftovers today.

    Amy

    Hi I’m allergic to cilantro what could I substitute for that?

Jess

Love love love! Thank you!

Jessica Callis

Absolutely amazing! My mother in law and brother and sister in law loved it as well! I did add cabbage in it too.
Thank you for so many simple delicious recipes!

Rosie

Delicious! Great broth! Loved it all. I used canned lentils so I cut the liquid down like you recommended to someone else in the comments. I added spinach and cabbage because I had to use them up. I love love love the flavor combo from the listed seasonings. I didn’t think I liked Rosemary… however, I can say I do in this soup! Thanks for sharing.

Stef

I can’t wait to make this on Monday! I’m going to add fresh raw turmeric when I add the garlic end ginger.

    Stef

    So I have made the soup with fresh turmeric so the health benefits are even greater. When adding the coriander leaf at the end I’m also adding leaves from the celery stalks and carrot top leaves.
    It’s delicious!

Theodosia Ahern

Can I substitute Quinoa? I don’t like red lentils and that is all I have. I do like Quinoa and I have a lot of it. Or…maybe Veggie broth and pre cooked Quinoa?

I love your recipes. I’m addicted to Cowboy Caviar as written and also my variation on the original Chocolate Chip Raspberry Muffins. ( I add another egg and make it a full cup of dark choc chips, I freeze the fresh raspberries so they hold their shape, and add a cup of chopped walnuts. Then, for my oven, bake for 30 minutes at 350 degrees.

Donnetta G Powell

Thanks for all your hard work. I need to be on a detox program. I’m glad I found you. I’m 75 a Cancer Survivor and suffer from FMS and ‘Ritises’ Alot of inflammatioñ and or bloat. I’ve signed up to get your Newsletter. This could be the start of something big. Donnee🌷

Elizabeth King

I made this Detox soup and it was delicious. I wondered if i would like the ginger in it but I did. I didn’t have any cilantro so I added Kale & that worked well. I will make this one again.

Elizabeth

By far my favorite soup bynow!! I love cilantro, and combined with lime juice
Even more!
This is the first time I cooked something using curcumin and ginger, and I loved it. Definitely healthy and nourishing

Lindsay

This has become one of my go-to recipes. Easy to prepare & super healthy! Love it. I like to have it served with quinoa.

Terrsa Spealman

I have an aversion to cilantro… it tastes like soap, even in small amounts. Will excluding the cilantro be a “fail” or could another fresh herb be substituted?
Thanks in advance for a speedy reply.
Teresa in Maryland

Neil

The soup is pretty good. Good flavor but think I used too much cilantro, still picking it out of my teeth :). Quick and easy to make, especially if you use the Vitamix to chop the veggies, and I get more lentils.
Will make this again often.

TJ

Love this lentil soup! The lemon juice and cilantro add so much to the flavor. I’ve tried other recipes but this one is amazing. I was out of carrots so I substituted a large sweet potato that I peeled & diced and also added zucchini.

Thanks so much for sharing your easy, delicious recipes! I am cooking a lot more these days because your recipes are so healthy and easy. I tried your arugula/pear salad with the raspberry dressing. The dressing is fantastic – first time I have ever made my own and I can’t believe how easy it was. I have been making it all summer.

I bought your Fresh & Healthy Instant Pot Cookbook. I have made quite a few of the recipes. Love the Wild Rice & Mushroom Stew.

Keep the amazing recipes coming! Thanks for all that you do.

    TJ

    I forgot to include the 5 star rating!

Sharon

This soup was delicious. I don’t usually add cilantro to soups yet it enhanced the flavors in this soup. Each day that I make a soup, I have been sharing it with friends which they have enjoyed.

Sherl

Soup Challenge Day 5! Took the day off work yesterday and made the last three soups. This one is so delicious. The perfect soup for when your body says “I need someo good!”

    Megan Gilmore

    I’m so glad you enjoyed this soup, Sherl. Good luck with the rest of the soup challenge!

Angel Kendrick

This was very good , filling comforting and full of flavor , I followed the recipe exactly and used green lentils
Will make this again !!

Suzanne

Made it in advance and it tastes good, hearty and healthy!

Lisa D

I really enjoyed the flavor of this soup – the pesto was the perfect addition for a delightfully complex flavor boost.

Kristina

This is a great clean out the refrigerator/freezer recipe. I added okra and left out cilantro. Will add a little pesto to each bowl when I serve it.

jackie Munyer

love this soup! Very filling and tasty.

towania bellia

I enjoyed this soup more than I anticipated. I’m not a fan of bean or lentil soups in general so I didn’t think I would like this one. I added chicken breast to the soup. It was wonderful, tasty, and filling. I will make this again.

Susan Kidd

I wasn’t sure I was going to like this one, but the lovely ginger came through the veggies and I found myself eating more and more!

Tracy

I love how hearty and simple this soup is. The lemon juice really lightens it up. I love greens in my soup so added kale. Plus a little dash of red pepper flakes. Yum.

BERNADETTE

I made the soup according to the recipe and loved it. It’s a nice hearty soup and pairs well with avocado toast. I will be making it regularly!

Michele

THis soup is lovely! It’s very flavorful and satisfying ! My family really enjoyed this one! BIG hit

Mary McGhee

Soup challenge day 5. This was really good. I added some kale at the end just because I had extra from another recipe. Cooked in the Instant Pot so I reduced the water by a cup and added Better Than Bouillon.

Holly Day

I absolutely love this soup! It’s got so much good stuff in it that I always want another bowl (but usually can’t have it because the first bowl is so filling 🙂 Make sure to add the lemon at the end—it really brings out all the flavors.

Janice Jack

Another easy, healthy soup; so delicious! The only thing I had to buy was fresh cilantro. I added chopped kale to second bowl; even more delicious.

lisa

Tasty – love the ginger!

KIMBERLY TANGARO

So refreshing!!! I enjoy this soup

Kathy

I made this in Instant Pot. I had frozen carrots, onions and ginger. I did use vegetable broth for extra depth for the soup. I timed the Instant Pot for 20 minutes which is how long lentils would cook in the Pot. I would make this soup again. A nice taste for fall or anytime!

Kathy

I used an Instant Pot. I had frozen carrots, onions and ginger. I did use vegetable broth for extra depth for the soup. I timed the Instant Pot for 20 minutes which is how long lentils would cook in the Pot. I would make this soup again. A nice taste for fall or anytime!

Melissa Collier

I usually don’t like anything with the word detox in it but this soup is an exception! Tasted so good and the cilantro was a great addition.

Wendy

Loved it has great flavor and is fulfilling

Sheila

I forgot to add the cilantro! Will add it to the portion I froze. Good hearty soup!

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