4.57 from 271 votes

Detox Soup

Name: Detox Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tablespoons olive or avocado oil; 1 large yellow onion (chopped); 2 large carrots (chopped into ½-inch rounds); 2 ribs celery (thinly sliced); 5 cloves garlic (minced); 1 Tablespoon freshly grated ginger; 2 Tablespoons freshly grated turmeric; ¼ teaspoon cayenne; 1 teaspoon sea salt; ½ teaspoon ground pepper; 1 large red bell pepper (thinly sliced); 1 lb chicken breasts; 6 cups vegetable broth; 1 13.5 oz can coconut milk; 1 bunch curly kale (roughly chopped); 2 Tablespoons lemon juice (juice from half of a lemon); 1 Tablespoon tamari (coconut aminos or soy sauce); ¼ cup fresh cilantro (plus more for topping)

Brittany MullinsUpdated Jan 20, 2025

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Servings: 6

40 mins

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Give your body a reset with this veggie filled detox soup. It’s healthy, filling and packed with anti-inflammatory ingredients like turmeric, ginger, lemon and cayenne pepper. It comes together quickly in just one pot and is perfect for meal prep!

You are in for a treat with this detox soup recipe! It’s not just any ol’ detox soup with a broth base that’s loaded with veggies… no, it’s packed with flavor and is bound to be a family favorite! I love making a batch of this soup on the weekend and eating healthy all week long.

A bowl of detox soup topped with fresh cilantro. A spoon rests in the bowl.

Why You’ll Love This Soup

It’s made in just one pot! Yay for minimal dirty dishes.
It’s loaded with vegetables and flavor… this is not a boring detox soup. Promise!
Whether you’re sticking to your New Year’s resolutions or just want a delicious dinner, you have to make this recipe!
It’s completely customizable based on your flavor preference or what you have in your kitchen.

Ingredients measured out to make detox soup: veggie broth, chicken, onion, kale, ginger, turmeric, carrots, celery, cayenne, bell pepper, lemon, salt, pepper, olive oil, tamari, garlic, coconut milk, cilantro.

Ingredients Needed

oil – olive oil or avocado oil will work great.
vegetables – yellow onion, carrots, celery, garlic cloves, red pepper, and curly kale.
freshly grated ginger – ginger is anti-inflammatory and an antioxidant (source). It adds a delicious flavor and hint of spice to this soup!
freshly grated turmeric – turmeric is also anti-inflammatory and adds flavor depth and color to this soup.
cayenne pepper – an anti-inflammatory spice that can help with digestion (source). We’re just using a touch in this soup, but you you can add more or less to your liking.
sea salt and black pepper – to taste, brings out all of the flavors in the soup.
chicken breasts – you’ll cook the chicken right in the soup for added protein and flavor. Feel free to swap for turkey breasts, white beans or tofu/tempeh for a vegan version.
vegetable broth – the main source of liquid in this soup. You can also use chicken broth or bone broth if you’d like! I just recommend using low-sodium broth so you can control how salty the end result is.
coconut milk – adds a delicious flavor and creaminess to the soup! I like using full fat coconut milk for extra healthy fats and creaminess but you can use any type of coconut milk.
fresh lemon juice – just a splash of freshly squeezed lemon juice at the end of cooking brightens the soup and brings out the flavors! Plus, lemon juice is packed with antioxidants and can help aid with digestion, among many other health benefits.
tamari, coconut aminos or soy sauce – any of these work! You can skip this, but it does add a delicious umami flavor to this soup.
fresh cilantro – add in fresh cilantro at the end of cooking and add more for serving. I love adding fresh herbs to soup for a flavor bonus.

Collage of 6 photos showing how to make detox soup: sautéing veggies and spices, adding chicken and broth, adding coconut milk, shredding the chicken, then adding the kale.

How to Make Detox Vegetable Soup

We’ll be cooking this entire soup in one pot! In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onion, carrots and celery and sauté for 5-6 minutes, stirring occasionally. When the vegetables have softened a bit and are fragrant, add in the garlic, ginger, turmeric, cayenne, salt and pepper. Sauté for 1 additional minute.

Add the bell pepper, vegetable broth, coconut milk and chicken to the pot. Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer and cover. Simmer for about 20 minutes or until the chicken is fully cooked. Once the chicken is cooked, remove it from the pot and shred using two forks.

Add the kale to the soup and simmer for 3-4 minutes or until the greens have wilted. Place the shredded chicken back into the soup and add fresh cilantro, tamari and lemon juice. Stir one more time and enjoy!

An overhead photo of a bowl of detox soup topped with fresh cilantro and lemon wedges. A spoon rests in the bowl.

FAQs

Can I make this soup in the Instant Pot or slow cooker?

Yes!! I’ve tested both version and both turned out delicious. See the recipe card for the instructions on how to make this in both the Instant Pot and slow cooker.

Can I swap out the veggies?

The best thing about this soup is that you can customize it based on what you have in your kitchen or what you’re craving! Feel free to swap or add in vegetables to this soup. You really can’t go wrong! Cabbage or broccoli would be delicious additions. You can also swap out the curly kale with a different green. I recommend using a sturdier green like swiss chard or lacinato kale so it doesn’t get too wilted.

Can I make this soup vegan?

Yes! To make this soup vegan, swap the chicken with 1-2 cans of chickpeas or white beans. Just add the beans in when you would add the chicken. Tofu or tempeh would also be a good plant-based substitute, I just recommend cooking it separately and adding it in at the end instead of earlier on during cooking.

Can I skip the cilantro?

Totally! I love cilantro but if you’re not a cilantro fan, parsley would be delicious as well!

What if I don’t have fresh ginger or turmeric?

If you can’t find fresh turmeric or ginger, use 2 teaspoons dried turmeric powder and 1 teaspoon dried ginger powder.

Can I skip the tamari?

Yes, if you don’t have tamari, soy sauce or coconut aminos on hand feel free to skip it. I love the umami flavor it adds to this soup, but it’s still delicious without.

Can I skip the coconut milk?

The coconut milk adds a nice creaminess and delicious flavor, but if you don’t have it on hand you can skip this or use unsweetened almond milk or cashew milk instead. It might change the flavor a bit, but it should still add some creaminess. If you skip the milk all together, make sure to add more broth in its place!

Two bowls of detox soup. There are two spoons nearby and a small dish of fresh cilantro.

How to Serve Detox Soup

What I love about soup is that it can be a meal in one! If you are a volume eater or want to pair this soup side dishes, here’s what I recommend serving a bowl of soup with:

Almond flour crackers – if you’re a fan of having crackers with your soup, you need to try making my homemade crackers. They’re easier than you might think.
Sourdough bread – a slice of fresh warm or toasted bread would pair perfectly with this soup.
Strawberry salad or spinach salad – if you love having hot and cool ingredients together, you might want to add a simple side salad to your meal!

How to Store Detox Soup

Allow the soup to cool slightly and then carefully transfer to an airtight container. Store in the refrigerator for up to 5 days. You could also try freezing for longer storage but the texture of the vegetables may change a bit.