Best Detox Soup Recipe

detox soup lifted up on a spoon from a white mug.

Best Detox Soup Recipe

Course: Soup

Cuisine: vegan

Keyword: detox soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 169kcal

Author: Megan Gilmore

This Detox Soup contains anti-inflammatory ingredients like turmeric, lemon, and ginger. It tastes even better the next day, so it's perfect for meal prep!

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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.

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Notes

Nutrition information is for roughly 1 1/2 cups of soup without coconut milk, assuming you get 9 cups total from this recipe. (You could end up with more!) This information is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.

Lentil Note: This recipe works well with green, brown, or black lentils. Red lentils cook faster, so you can probably reduce the cooking time to only 20 minutes. (Keep in mind that red lentils will have a mushy texture and won't hold their shape. See my Red Lentil Soup recipe for reference.)

Update Note: This recipe was updated in December 2024 to add the optional coconut milk. If you prefer the original recipe, you can find it here.

Nutrition