Detox Vegetable Soup (Vegan and Dairy-free)

Not only is this dairy-free, creamy detox vegetable soup easy to make, but it's packed with nutrient-rich goodness too!

Detox vegetable soup

Consisting of two heads of broccoli, lentils, cashews, onions, carrots, celery, and spinach – it's the perfect way to boost your immunity and detox from any quarantine stress. For a lentil-free detox soup, you may also like this green detox soup with roasted hemp gremolata.

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Do you love the soup season as much as I do?

A nutritionist shared this clean and calming recipe for vegetable soup with me last year. If you've been overly indulged or stressed out during quarantine, this soup is the perfect way to get back on track!

Cashew cream (cashew nuts pureed with water) is mixed with immune-boosting broccoli, lentils, cashews, onions, carrots, celery and spinach. The result is the healthiest, tastiest, and creamiest soup ever! It's also vegan and gluten free.

Drizzle a little olive oil over a bowl and serve with a large green salad or a piece of whole wheat bread. Trust me, you will feel so nourished and healthy that you will be inspired to make lifestyle changes good for you too!

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Detox vegetable soup

Preparation time: fifteen min

Cooking time: 30th min

Total time: 45 min

Not only is this dairy-free creamy detox vegetable soup easy to make, it's packed with nutrient-rich goodness too!

1 Sweet onion, chopped
1 carrot, chopped
3 Stalks of celery, chopped
5 cups chopped broccoli, Florets and stems
7th cups water, divided
1 teaspoon dried basil
1 teaspoon sea-salt
1 Cup raw cashew nuts
2 cups cooked green lentils
2 cups packaged baby spinach
olive oil, for drizzling (optional)
Ground pepper, Optional

Put the onion, carrot, celery, and broccoli in a large saucepan. Add 6 cups of water, basil and salt to the saucepan and stir. Bring to a boil over high heat, then cover and reduce the heat to a low value.
Simmer for 15 to 20 minutes or until the broccoli is tender.
In the meantime, make your cashew cream in a blender. Mix the cashew nuts and the remaining 1 cup of water. (When adjusting the serving size just keep the cashew to water ratio 1: 1.)
Pour the cashew cream with the vegetables into the saucepan and stir.
Add the green lentils and stir again.
Put the spinach in the blender and carefully stir the soup (first let the saucepan with vegetables cool down a bit!) In batches until smooth.
Fill into bowls, drizzle lightly with olive oil and top with freshly ground pepper if desired. Enjoy!

Storage: Chill in an airtight container for up to four days.

Portion: 11/2 cups, Calories: 293kcal, Carbohydrates: 34G, Protein: fifteenG, Fat: 12.5G, Saturated fatty acids: 2.5G, Sodium: 646mg, Fiber: 11G, Sugar: 7thG

Blue Smart Points: 5

Green Smart Points: 7th

Purple Smart Points: 5

Keywords: Detox soup, green soup, vegan soup, vegetarian detox soup

Posted October 12, 2020 by Gina