Turmeric Detox Vegetable Soup


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First off, a caveat: I somewhat despise the word detox, and I don’t support “detoxes”. However, there’s a time when you just want something light-ish and healthful, particularly during the holidays with so many sweets. And this does have a sense of comfort and healthfulness to it. So it seemed oddly fitting.

To be honest, this soup really surprised me. I was inspired by a blog post with a similar soup that looked simple and comforting for the winter. However, as I made it, I quickly got worried that it was TOO simple and it was going to be bland. There’s a time and place for a simple soup, but particularly when the stock isn’t simmering for hours, you need to up the volume a bit with some sort of spices or seasoning.

Lemon juice, soy, and turmeric add acidity and flavor to the broth, and make it a perfect soup to have as a light lunch, or a starter for dinner. I have to admit, I was surprised by how satisfying and filling this soup was. To make it a little bit more filling, add in brown rice or pasta (this is what I’d do for my family to make it more filling for my dad and brother!).

Turmeric Detox Vegetable Soup
Inspired by Lexi’s Clean Kitchen
Serves 4-6

  • 1 tablespoon olive oil

  • 1/2 yellow onion, diced

  • 3 stalks celery, chopped

  • 3 carrots, chopped

  • 2 cloves garlic, minced

  • 1” piece ginger, minced

  • 1/2 teaspoon sea salt, or to taste

  • black pepper, to taste

  • 6 cups chicken stock or vegetable soup (I’ve also done this with bone broth too!)

  • 1 bunch of leeks, chopped

  • optional: 2 handfuls of shitake mushrooms, sliced (the more recent time I made this I added these and loved this though!)

  • one whole rotisserie chicken, shredded or 12 ounce firm tofu, diced

  • 2 tablespoons soy sauce

  • 2 tablespoons lemon juice, about the juice of 1 lemon (preferably fresh- there isn’t much seasoning here, so fresh makes a difference!)

  • 1 tablespoon turmeric


  1. Place a large sauce pot over medium heat. Once hot, add in olive oil and onion. Saute until onion is translucent, about 3 minutes.

  2. Add in celery, carrots, garlic, and ginger. Season with salt and pepper (I normally like to divide my salt throughout the cooking process, so maybe 1/4 teaspoon here, and then 1/4 teaspoon once everything else is added). Saute until fragrant, about 4 minutes.

  3. Add in chicken stock, leeks, chicken or tofu, soy sauce, lemon juice, turmeric, and any additional salt/pepper. Bring stock to a boil and then simmer for 30 minutes.

  4. Taste before serving and adjust seasonings as needed- add more soy sauce for umami flavor or lemon for brightness/acidity.


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