Immune Boosting Detox Soup

This is a delicious and flavor packed immunity boosting soup that is loaded with tons of vegetables. This healthy vegan soup nourishes and rejuvenates the body. This is a zero oil soup and can be served for lunch or dinner, and is a perfect one for cold weather.

This is soup that is rich in nutrients from the tons of healthy vegetables used. This soup may be resembling the one that many follow with the cabbage soup diet. This is a perfect soup to consider having after the holidays as this helps in balancing the rich diet during the holiday celebrations. In fact, I make this soup at least once a month though I do not follow a strict seven day cabbage soup diet. This way, you can manage the body weight, sneak veggies to kids, eat and feel healthy. Overall, you will feel amazing if you have this soup often. This soup can be had anytime of the year and as per the season, I add or replace a couple of veggies. 

What are the immune boosters in this soup?

This is an immunity boosting soup too. This soup has turmeric and black pepper. These two are well known for their immune boosting properties. A hot cup of Turmeric Latte has these two ingredients and in our childhood days, that was the drink that helped us warm up during the winter. Even today, we have turmeric latte often to improve our immunity in flu season.  Cumin, ginger, and garlic also aid in the digestion and have anti-inflammatory properties. In the cold weather, having a hot bowl of soup with turmeric, cumin, garlic, ginger, and black pepper helps in improved resistance to cold and flu. These provide a shield and clear the free radicals inside our system, thereby detoxifying and rejuvenating the body.

What are the veggies used in this soup?

This soup is made with fresh veggies alone. Celery, bell pepper, carrot, zucchini, green beans, broccoli, tomatoes, lots and lots of cabbage, and spaghetti squash. Spaghetti squash is low in carb and gives the effect of having noodles in the soup. I have added roasted spaghetti squash. If you do not have it, this can be omitted too. Onions, garlic, ginger, and cilantro add to the flavors and aroma in this soup. Fresh tomatoes are pureed and used in this recipe. Canned diced or crushed tomatoes can also be used.

What other veggies can be used?

Since this is a detox soup, it doesn’t have any carb rich veggies like potatoes. Low carb veggies like cauliflower can also be added to the medley of veggies. Fresh leafy green veggies are great to use. Spinach or kale can be included too.

Is this soup healthy?

Absolutely! This soup is zero oil soup just like this Zero oil Veggie and Millet noodle Soup. The difference is that this soup also is richer in flavor with tomatoes and is devoid of carb rich foods. This is loaded with nutrient rich veggies and is perfectly healthy to include often in your menu planning.

Should cilantro be used?

Along with the medley of veggies, cilantro is also the start of the recipe. The flavor and aroma will invite anyone to have another serving. Cilantro is also rich in iron and antioxidants. I love cilantro so much that sometimes I come to a deadend if I do not have this herb in my fridge. It is not just for garnishing. It goes a long way adding flavors to every dish. I am so addicted to its flavor that I love to make a simple cilantro chutney for idli or dosa, make these steamed millet dumplings, or this cilantro lime quinoa for a quick meal. I would recommend using cilantro, but for variation or preference, basil or oregano can also be used. Adjust the proportions of the herbs used. I have pureed it with Thai chili for a kick in flavor. The herb of choice can also be chopped and used.

Is this soup easy to make?

This is an easy soup. Since the soup gets simmered all along, there is no active and continuous stirring that it would burn or scald. Prepping the veggies may take about 20 minutes and the cooking time is about 40-45 minutes. With this soup, you not only made a delicious soup, but also made meals for the next 2-4 days depending on the family size.

How much servings does it make? Can the recipe be halved or doubled?

This soup makes a lot of servings, from 8-12 filling meal size portions. I like to make a big quantity of healthy soups as they can be had for the next day's meal too. Pack it for lunch and you will thank yourself for not buying an outside meal loaded with fats and fillers. This recipe can be easily halved or doubled.

Is this vegan?

This soup is vegan. There is no dairy or meat used. 

Is the soup spicy?

This soup can be ranked as medium to hot depending on the spice tolerance. Thai chilies may be omitted if a mild version is preferred.

What variations can be made?

Adding different veggies or herbs would give flavor variation. If the carb level is not the deciding factor, try this Easy Cabbage and Potato Soup for a flavorful variation of the soup with added potatoes and peas, and it is also a no tomato version. Cooked beans, tofu, or paneer can also be added. There are days in the cabbage soup diet when you include proteins, so these are good additions for those days. Adding pasta and proteins may make it heartier like this Grain-Free Garbanzo Pasta and Paneer Soup, where garbanzo based pasta is used. Comforting Veggie Stew and Vegan Curried Cabbage Soup are yummy and creamy soup with the addition of coconut milk but not overwhelmingly creamy. These variations may not be falling in the low carb low fat category. Keep that in mind when planning for variations.

This detoxifying and immune boosting  veggie soup is my share for the "Veggies Galore" event hosted by Wendy in our #soupSaturdaySwappers. Every third Saturday of the month we post a soup recipe for the chosen theme. 

I am also linking this to What's For Dinner, Wonderful Wednesday, Thursday Favorite Things, and Full Plate Thursday.

Ingredients

Serves 8-12

Onion - 1 cup, chopped

Garlic - 4 to 5 cloves, finely chopped

Ginger - 1.5 tbsp, finely chopped

Green beans -1 and 1/4 cup, 1-in cut

Celery - 1 and 1/4 cup, chopped

Carrots - 1 and 1/4 cup, diced

Bell pepper - 1 and 1/4 cup, chopped

Zucchini - 1 and 1/4 cup, diced

Broccoli - 2 cups, medium florets

Tomatoes - 4.5 cups, chopped

Spaghetti squash - 1.5 cups, roasted

Cabbage - 5 cups, sliced

Thai green chili - 2

Turmeric - 1 tsp

Black pepper powder - 1/2 tsp

Cumin powder - 1 tsp

Water - 9 cups

Cilantro - 1 cup

Green Thai chili - 2 to 4

Salt - 3 and 3/4 tsp

Method

Puree the tomatoes and set aside.

Add the onion, garlic, ginger, beans, celery, carrot, bell pepper, and zucchini to a Dutch oven or a soup pot and add 6 cups water.

Bring it to a simmer and continue to simmer for 10 minutes, until all the veggies are crisp tender.

Add the pureed tomatoes, salt, turmeric, cumin powder, and black pepper powder, followed by a cup of water. Mix well and let it simmer for 2 minutes.

Add the shredded cabbage and simmer for 3 to 4 minutes.

In the meantime, blend the cilantro with Thai chili and a cup of water.

Add the spaghetti squash and broccoli to the simmering soup, followed by the cilantro puree.

Simmer for 2-3 minutes. Adjust the consistency with more water if needed. Check for salt. 

Ladle into bowls and serve hot or warm.

Here are the links to the first edition of 2023 #SoupSaturdaySwappers.

• Palatable Pastime: Broccoli Cauliflower and Cheese Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup 
• Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower 
• Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles 
• A Day in the Life on the Farm: Polish Vegetable Soup