Vegetable Detox Soup (One-Pot, Vegan)
Clear vegetable soup with cumin, ginger, turmeric, and a lemon-cilantro finish. Stovetop one pot, vegan, meal-prep friendly, with tips if the broth tastes flat or too sharp.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Optional immersion blender
Ingredients
For the soup base
- 2 tbsp neutral oil or olive oil if you like the flavour in soup
- 1 tsp cumin seeds
- 1 tbsp finely grated fresh ginger
- 4 to 6 garlic cloves minced
- ½ tsp turmeric powder
- ½ to 1 tsp freshly cracked black pepper start with ½ if sensitive to heat
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks sliced
- 1 medium zucchini optional; diced
- 2 to 3 cups chopped green cabbage optional
- 1 can diced tomatoes with juices 400 g; or 3 medium tomatoes, chopped
- 6 to 8 cups water or low-sodium vegetable broth
- 2 tsp salt plus more to taste
- 1 bay leaf optional
To finish
- 2 to 3 cups chopped spinach or tender greens
- 2 to 3 tbsp fresh lemon juice
- ¼ cup chopped cilantro
- Extra lemon wedges, for serving
Instructions
Build flavour and soften vegetables
- Heat oil in a large heavy pot over medium heat. Add cumin seeds; sizzle 20 to 30 seconds until fragrant.
- Add ginger and garlic. Cook 30 to 45 seconds, stirring, until the raw edge fades without browning hard.
- Stir in turmeric and black pepper. Add onion, carrot, and celery with a pinch of salt. Cook 6 to 8 minutes, stirring now and then, until onion softens and carrots yield to gentle knife pressure.
- Add zucchini and cabbage (if using). Cook 3 to 4 minutes until cabbage wilts slightly.
Simmer the soup
- Add tomatoes and juices, water or broth, remaining salt, and bay leaf if using. Bring to a lively simmer, then reduce to a gentle simmer. Cover partially and cook 18 to 22 minutes until vegetables are tender but not mushy.
- Taste the broth. If flat, simmer uncovered about 5 minutes to concentrate, then adjust salt before adding more.
Finish and serve
- Stir in spinach; simmer 1 to 2 minutes until wilted. Off heat, stir in lemon juice and cilantro. Adjust salt and pepper. Serve hot with extra lemon.
- Optional thicker body without a full puree: blend 1 to 2 cups finished soup and stir back into the pot.
Notes
Acidic tomatoes: a tiny pinch of sugar with salt in the last simmer rounds harsh acid without tasting sweet.
Too much lemon: add juice in halves, tasting between additions.
Pressure cooker: use Sauté for the first steps, then low pressure 2 to 3 minutes (vegetables vary) or follow your manual; when unsure, prefer stovetop simmer first.
Storage: refrigerate up to 4 days in airtight containers; reheat with a splash of water. Freeze without spinach up to 2 months; thaw overnight, reheat with fresh spinach and lemon.
More protein: add a drained can of chickpeas with the liquids in the simmer step, or pair another day with dal and rice.
Too much lemon: add juice in halves, tasting between additions.
Pressure cooker: use Sauté for the first steps, then low pressure 2 to 3 minutes (vegetables vary) or follow your manual; when unsure, prefer stovetop simmer first.
Storage: refrigerate up to 4 days in airtight containers; reheat with a splash of water. Freeze without spinach up to 2 months; thaw overnight, reheat with fresh spinach and lemon.
More protein: add a drained can of chickpeas with the liquids in the simmer step, or pair another day with dal and rice.
Tried this recipe?Let us know how it was!