Lunch
Detox Vegetable Soup
A hearty one-pot vegetable soup loaded with colorful vegetables, leafy kale, tomatoes, and Italian herbs. Naturally gluten-free, dairy-free, vegan, and ideal for meal prep. Adapted from The Healthy Maven.
What you’ll need
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 cups green beans, trimmed and chopped
- 1 can (28 ounces) diced tomatoes
- 4 cups vegetable stock
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups kale, stems removed and leaves chopped
- 2 tablespoons fresh parsley, chopped
Step by step
Instructions
- 1
Warm the olive oil in a large soup pot over medium-high heat.
- 2
Add the onion, carrot, and celery. Cook for 3 to 5 minutes, stirring now and then, until the onion looks soft and translucent.
- 3
Add the garlic and red bell pepper, stir well, and cook for 1 minute.
- 4
Mix in the green beans and let them cook for 1 minute more.
- 5
Add the diced tomatoes and vegetable stock. Stir in the oregano, basil, thyme, sea salt, and black pepper.
- 6
Bring the pot to a boil, then lower the heat to medium-low. Leave the soup uncovered and gently simmer for 25 minutes.
- 7
Fold in the chopped kale and continue cooking for about 5 minutes, until the leaves are wilted and tender.
- 8
Stir in the fresh parsley just before serving, then ladle the soup into bowls while warm.