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While you can’t eat something and instantly “detox” your body, you can take daily actions to naturally support your body’s detox organs, like the liver and kidneys.
That’s why you’ll love this detox soup!
It’s a hearty and filling way to incorporate more anti-inflammatory foods into your day, without taking drastic measures. You don’t have to eat it daily to see results, but you certainly can if you love it.
⭐⭐⭐⭐⭐ Featured Review
“The soup was a surprise. It is delicious and with a hint of spice. My husband is not a fan of lentils but this soup won him over. Highly recommend it. It’s doesn’t taste like a detox soup, it’s a delicious soup.” – Sugey
Detox Soup Ingredients
Here’s what you’ll need:
- Veggies. Carrot, onion, and celery create an aromatic base for this soup. If you want to stir in some chopped kale or spinach towards the end, that’s a great option too.
- Lentils. These are a good source of soluble fiber, which may help remove cholesterol and excess hormones from the bile circulating in your body. (Click the underlined links for research studies.)
- Garlic + Ginger. These two are known for their anti-inflammatory properties and also add extra flavor to your soup.
- Spices. Pantry staples like dried thyme, turmeric, salt, and pepper help the broth develop plenty of flavor as it simmers.
- Cilantro. This fresh herb not only adds flavor, but also polyphenols, which may help protect against Type 2 diabetes and obesity.
- Coconut Milk. This adds dairy-free creaminess, making the soup feel richer and more indulgent. It’s optional, however, if you prefer to skip it.
You’ll notice that you don’t need vegetable broth for this recipe. Using water as the base helps you control the flavor, and it will develop plenty of that as the veggies simmer together!
How to Make Detox SOup
Step 1:
In a large pot over medium-high heat, add a drizzle of olive oil followed by chopped onion, carrot, and celery.
Saute the veggies until they start to soften, which should take about 5 minutes.
Step 2:
Add in the minced garlic, ginger, turmeric, and dried thyme. Stir briefly, just until the spices have a fragrant aroma. This should take about 1 minute.
Immediately pour in the water and scrape the bottom of the pot with a spatula. This will ensure none of the spices burn to the bottom of the pot.
Then add in the dried lentils, salt, and black pepper. Bring the liquid to a boil. Once it’s boiling, lower the heat and cover the pot with a lid. Let the soup simmer covered until the lentils are tender. This should take about 30 minutes.
Step 3:
Taste the soup once the lentils are tender and add extra salt, if needed. (I always add another teaspoon, but this will vary based on the type of salt you use. Table salt tastes different than sea salt.)
Finish it off by adding lemon juice and fresh cilantro, which will wilt quickly as you stir the hot soup. These finishing touches make this soup taste like it was made in a restaurant. If you’re not a fan of cilantro, you can swap fresh parsley instead.
Creamy Soup variation
Stir in a 1/2 cup to 1 cup of coconut milk. This is optional, but delicious! You’ll probably need to add a little extra salt when adding the extra liquid. If your soup tastes bland, you probably didn’t add enough salt. (This is also an option if you end up over-salting your soup; add some coconut milk to dilute it!)
Storage Tips for Detox Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, warm a portion in a small saucepan over medium heat on the stove. Stir often for about 5 minutes, or until the soup is heated through.
Alternatively, you can microwave it for 60 seconds, stir well, and then use 30-second intervals until it reaches the desired temperature again.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped
- 3 carrots , chopped
- 3 celery stalks , chopped
- 5 garlic cloves , minced
- 1 inches fresh ginger , minced
- 1½ teaspoons ground turmeric
- 1 ½ teaspoons dried thyme (or 1 teaspoon freshly chopped rosemary)
- 6 cups water
- 1 cup dry green or brown lentils
- 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- ½ cup fresh cilantro , chopped
- 1 tablespoon freshly squeezed lemon juice (or to taste)
- ½ to 1 cup full-fat coconut milk (optional for creaminess)
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 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. Stir in ½ cup of coconut milk for creaminess, if desired. (You can add up to 1 cup for even more creaminess, but add extra salt if needed since the added liquid could dilute the flavor.)
- 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
Nutrition
More Recipes to Try
If you try this Detox Soup recipe, please leave a comment and star rating below and let me know how you like it!
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!”
I’m so glad you enjoyed this soup, Sherl. Good luck with the rest of the soup challenge!
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.
I’m so glad you enjoyed the soup, Sharon! Thanks for sharing!
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.
I forgot to include the 5 star rating!
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.
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
This has become one of my go-to recipes. Easy to prepare & super healthy! Love it. I like to have it served with quinoa.
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
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.
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🌷
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.