Golden Anti-Inflammatory Detox Soup

This golden detox soup is a warm, nourishing bowl that combines fresh vegetables with soothing spices for a gentle cleanse and body reset. It’s simple to make, light yet satisfying, and perfect whenever you want a comforting meal that supports wellness. Think turmeric, cabbage, carrots, cauliflower, herbs, and a bright splash of lemon—all simmered together into a cozy, health-boosting soup.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 celery stalks, thinly sliced
• 4 carrots, peeled and thinly sliced
• 3 garlic cloves, minced
• 3 cups cauliflower florets
• 3 cups chopped green cabbage
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon paprika
• A pinch of chili flakes (optional)
• 6 cups vegetable broth
• 1½ teaspoons salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon

Instructions

1. In a large pot over medium heat, warm the olive oil. Add the diced onion, sliced celery, and carrots. Sauté for about 6–7 minutes until the onions soften and the vegetables begin to mellow.
2. Add the minced garlic, cauliflower florets, chopped cabbage, turmeric, cumin, paprika, and chili flakes (if using). Stir and cook for 2–3 minutes more, until the spices become fragrant and the vegetables are well coated.
3. Pour in the vegetable broth and bring to a gentle simmer. Let the soup cook for 15–20 minutes, until all the vegetables are tender and flavors meld together.
4. Stir in the salt, black pepper, lemon juice, and chopped parsley. Let the soup simmer a minute more to combine everything.
5. Serve warm. Feel free to garnish with extra parsley or a light drizzle of olive oil.

Recipe Info

• Prep Time: ~10 minutes
• Cook Time: ~25 minutes
• Total Time: ~35 minutes
• Servings: ~6
• Cuisine: International / Healthy / Vegan-friendly
• Course: Soup/Starter or Light Meal

Tips & Variations

• For a creamier texture, blend part of the soup before adding lemon juice and parsley.
• If you like a little heat, increase the chili flakes or add a dash of cayenne.
• You can swap or add vegetables—spinach, kale, zucchini, or even sweet potato work well.
• To make it more filling, stir in cooked beans, lentils, or tofu for protein.
• Store leftovers in an airtight container in the fridge for up to 4–5 days; you can also freeze portions for longer storage.

Approximate Nutrition (per serving, roughly)

• Calories: around 180 kcal
• Carbohydrates: ~30 g
• Fiber: ~6–8 g
• Protein: ~4–5 g
• Fat: ~7–8 g
• (Values depend on exact portion size and specific ingredients—using low-sodium broth or extra veggies will change the numbers slightly.)

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Anderson Jorge

Golden Detox Soup

Golden Detox Soup

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Snack, Soup

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 medium onion diced
• 3 celery stalks thinly sliced
• 4 carrots peeled and thinly sliced
• 3 garlic cloves minced
• 3 cups cauliflower florets
• 3 cups chopped green cabbage
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon paprika
• A pinch of chili flakes optional
• 6 cups vegetable broth
• 1½ teaspoons salt or to taste
• ½ teaspoon ground black pepper or to taste
• ¼ cup fresh parsley chopped
• Juice of 1 lemon

Method

 

1. In a large pot over medium heat, warm the olive oil. Add the diced onion, sliced celery, and carrots. Sauté for about 6–7 minutes until the onions soften and the vegetables begin to mellow.
2. Add the minced garlic, cauliflower florets, chopped cabbage, turmeric, cumin, paprika, and chili flakes (if using). Stir and cook for 2–3 minutes more, until the spices become fragrant and the vegetables are well coated.
3. Pour in the vegetable broth and bring to a gentle simmer. Let the soup cook for 15–20 minutes, until all the vegetables are tender and flavors meld together.
4. Stir in the salt, black pepper, lemon juice, and chopped parsley. Let the soup simmer a minute more to combine everything.
5. Serve warm. Feel free to garnish with extra parsley or a light drizzle of olive oil.

Notes

• Carbohydrates: ~30 g
• Fiber: ~6–8 g
• Protein: ~4–5 g
• Fat: ~7–8 g

FAQs

Is this soup vegan?
Yes—it uses vegetable broth and no animal products.

Can I make it ahead of time and reheat it?
Absolutely. It keeps well for a few days in the fridge and reheats gently on the stove.

Can I add protein to make it more substantial?
Yes—cooked legumes (like chickpeas or lentils), tofu, or beans can be stirred in toward the end for extra nutrition and satiety.

What if I don’t like cauliflower or cabbage?
You can substitute with other vegetables like zucchini, broccoli, or greens—just adjust cooking time as needed.

Does blending part of the soup change the texture?
Yes—blending gives it a smoother, creamier consistency while still leaving some vegetable chunks for texture.