Description
A comforting and nourishing Anti-Inflammatory Golden Detox Soup packed with vibrant vegetables, turmeric, and coconut milk. This creamy, flavorful soup supports wellness with its detoxifying ingredients and easy stovetop preparation.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium carrots, chopped
- 1 red bell pepper, diced
- 1 cup cauliflower florets
- 2 cups fresh spinach
Spices and Seasonings
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- Salt, to taste
- Juice of 1 lemon
Liquids and Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
Garnish
- Fresh parsley or cilantro, for garnish
Instructions
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and soft.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for 2 more minutes to release their flavors.
- Cook Carrots and Bell Pepper: Add chopped carrots and diced red bell pepper. Cook for 5 minutes until they start to soften.
- Toast Spices with Cauliflower: Add cauliflower florets, turmeric powder, and black pepper. Stir and cook 1-2 minutes to lightly toast spices.
- Simmer Vegetables: Pour in vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook 15-20 minutes until vegetables are tender.
- Add Coconut Milk and Spinach: Stir in coconut milk and fresh spinach. Cook for 3-5 minutes until spinach wilts.
- Season and Add Lemon Juice: Remove soup from heat, add lemon juice, and season with salt to taste.
- Blend Soup: Use an immersion blender or transfer to a blender to purée soup until smooth or desired consistency.
- Garnish and Serve: Serve hot, garnished with fresh parsley or cilantro. Enjoy your detoxifying golden soup!
Notes
- This soup can be made vegan and gluten free, perfect for clean eating.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.
- Adjust turmeric and black pepper amounts to taste for milder or stronger spice levels.
- Reheat gently on stovetop or microwave, adding a splash of broth if thickened.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
