Anti-Inflammatory Golden Detox Soup
This comforting soup features turmeric and cumin in a silky broth with tender vegetables, perfect for a gentle evening reset or light meal.
Ingredients
For the Soup
- 3 tablespoons olive oil Can substitute with avocado oil or a neutral oil.
- 1 medium onion, diced Can substitute with shallot or leek for a milder flavor.
- 3 stalks celery, thinly sliced
- 4 medium carrots, peeled and thinly sliced
- 3 cloves garlic, minced
- 3 cups cauliflower florets Alternatively, use broccoli florets.
- 3 cups chopped green cabbage Keep at least one cruciferous vegetable.
- 1 teaspoon turmeric Fresh grated turmeric can be used.
- 1 teaspoon cumin Can use smoked paprika for a smoky flavor.
- ½ teaspoon paprika
- a pinch chili flakes (optional) Adjust to taste.
- 6 cups vegetable broth Use low-sodium if preferred.
- 1 ½ teaspoons kosher salt Adjust to taste.
- ½ teaspoon ground black pepper Adjust to taste.
For Finishing
- ¼ cup fresh parsley, chopped
- 1 medium lemon, juice only Fresh juice is recommended for best flavor.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Sauté for 6–7 minutes until softened and onion is translucent.
Cooking
- Stir in the minced garlic, cauliflower, chopped cabbage, turmeric, cumin, paprika, and chili flakes. Sauté for 2–3 minutes until fragrant.
- Pour in vegetable broth and bring to a simmer. Cook for 15–20 minutes, until vegetables are tender.
- Season with kosher salt and black pepper. Stir in lemon juice and parsley. Simmer briefly, about 1–2 minutes.
Serving
- Ladle into bowls and serve warm, optionally finishing with an extra squeeze of lemon or a sprinkle of parsley.
Notes
Make ahead by preparing through Step 3. Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave.