Veggie Detox Soup

Hi Friends,

Hope you are having a great day! I want to share one of my favorite, simple soups to make and it’s perfect for busy times, and also great for preventing or getting over a cold. I love to make a big batch of this when I know I’ll be in one place for a week to keep myself healthy and feeling energetic and awesome. It’s also perfect for getting in all your veggies, especially if you are in need of some resetting from the inside out.

This soup is super flavorful, really healthy, and filling enough that you won’t be craving much else besides maybe a cup of tea or big tall glass of water if you are really into “resetting”, or with some simple quinoa and steamed spinach if you are in need of a more robust meal. Make sure to follow your intuition when it comes to how you feel when you are preparing your meals and of course enjoying them!

One of the great things about this soup is you can really use any veggies that you love, and it’s a great way to use up left over veggies in the house.

You’ll Need
Whatever veggies you love, or have in the house
I used
2 Sweet Potatoes
Handful of Kale
Celery
Handful of Spinach
1 onion
2 cloves of garlic
2 inches of ginger
Crushed red pepper flakes
Olive Oil
Veggie stock – 4 cups
Coconut Milk – 2 cups

Now What
In big sauce pan douce with Olive oil
Dice onion and add to sauce pan
Cook onions for a few minutes
Chop and add garlic to the pan
Chop and boil sweet potatoes until tender
Drain potatoes and add to pot
Chop up all veggies and add to soup
Pour in veggie stock
Add crushed red pepper flakes and any other spices you like
Put the lid on and simmer mixture for 15 minutes
Check on the soup ever few minutes and stir occasionally
Smells good right!
Simmer for another 5 to 10 minutes
Add 2 cups coconut milk
Stir
Put the lid on and simmer for 5 to 10 minutes

Enjoy either as is if you like chunky veggies or Vitamix it up for pureed soup!

Make sure to make a big batch so you can store for the week!

Enjoy!

xo
Tara

 

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37 Responses to Veggie Detox Soup

  • Brigid said on 12-17-12 at 3:21 pm

    What about the ginger? Do you boil it with the soup then discard?

  • Stephanie said on 12-17-12 at 8:02 pm

    Thank you Tara!

    So as a detox, would I have soup for breakfast, lunch & dinner? For how many days?

    Stephanie

    • Tara Stiles said on 12-17-12 at 10:00 pm

      make sure to follow your intuition on that one. if you are just eating the soup i wouldn’t do that for more than a couple days in a row. i’m not super big on fasting. make sure to eat enough fuel for your body and mind so you feel energized. but this soup on it’s own for a meal every day for a week would really shake things up and leave you feeling great! xoxo hope that helps.

      • Stephanie said on 12-17-12 at 11:29 pm

        That makes sense! Thank you for replying so quickly. I will definitely be trying the recipe. I’m also new to yoga so I plan to order your “This Is Yoga” 4 DVDs set to get started and I’ve bookmarked your website. Happy Holidays!

  • Camille Otero said on 12-17-12 at 8:19 pm

    This looks great! I am going to make this tomorrow. I’m not sure if I use canned coconut milk or regular…I don’t know what the difference is. Perhaps someone can shed some light for me…

    • Tara Stiles said on 12-17-12 at 10:00 pm

      canned is surely easier to come by. that’s what i used. they have it at most grocery stores. thanks!

  • love it and just made my own version. the flavor tasted a bit thai! mmm. i’m not a big fan of fasting either, and i’m so happy to see you shed some light with your perspective! fasting leaves me super spacey/”vata”. but soup is a great idea for the reset, as you call it…that word has a totally diff vibe than “fast”. do you incorporate ayurveda into how you eat, or is it all intuition? xo!

  • Would you recommend more asian style veggies?

  • Yummy! Looks great, thanks Tara! I’ve been on a soup-making spree this fall/winter, so I will definitely add this one to the list:)

  • Naomi said on 1-02-13 at 6:41 pm

    Just made this today. Definitely need a detox after this holiday season! Very yummy and made A LOT!

  • Alexis said on 1-14-13 at 11:59 pm

    I have tried detoxing with soup before but doing a fruit and veggie juice cleanse was way more effective. I enjoyed the taste of the juices as well.Juice Crafters provided me daily with their fresh juices which made all the difference. Their friendly staff If you want to try a really effective cleanse, I highly recommend it!!

  • Lisa said on 1-20-13 at 1:55 am

    I plan on making this tomorrow… Sounds delish! A quick question – how long does it last in the fridge? Can you freeze it? I’m kinda new to this cooking healthier thing and want to make sure I do it right! Thanks!

  • Mia said on 2-26-13 at 1:58 am

    Thank you, I’m about to try this, do you leave the skin on the sweet potato?

  • Made this today and added tri colour quinoa into the soup…was amazing. Thanks :D

  • Lisa said on 9-17-13 at 3:27 pm

    could you tell me what 2 inches of ginger means? Is that suppose to be pinches?

    • Lindsay said on 9-23-13 at 6:28 pm

      You can buy fresh ginger at the grocery store– it comes in root form, so 2 inches is correct. :)

  • wendy said on 9-23-13 at 5:45 pm

    Do you use the classic coconut milk-like from the can? or the boxed coconut milk sometimes used like almond milk? Thanks sounds great!

  • This sounds easy/so delish! I think I’ll make this today. I have everything on hand. I’ll probably even add some cooked lentils in at the end.

  • I made a batch tonight but also added a carrot and a courgette!!
    Looks yum, just waiting on it cooling so I can pop some in fridge and some in freezer :)

  • Donna O. said on 10-25-13 at 2:17 am

    Made this tonight and it is sooo delicious. My new favorite detox soup!

  • Better yet —

    Peel & chop sweet potatoes then add to the pot with the veg broth and boil. That way you don’t lose any of the vitamins in the water :)

    Saute onion, garlic, ginger and celery in saute pan while the potatoes do their thing. Once the sauted veggies are soft/translucent, add them to soup pot. Cover and simmer 20-30 minutes. Add greens and coconut milk, season, simmer 10 minutes more.

  • Tara Lang said on 11-20-13 at 2:14 am

    Just made this last night, and ate left overs tonight! So delicious and easy. I hadn’t cooked dinner in a while, I was getting in the habit of picking up salad bar at whole foods. Thanks for the inspiration Tara! I’m going to try the mung beans recipe next.
    = )

    One question though, how long should the soup stay good for? Would it still be good later if I freeze it?

  • Debra said on 1-10-14 at 1:32 am

    Made this today while getting over the flu; added a little turmeric and it was awesome!

  • jenna said on 1-28-14 at 5:43 pm

    This is actually the most amazing soup ever, and it is so healthy! THANK YOU TARA!

  • Susanne said on 4-18-14 at 5:35 pm

    Made this soup today in a kitchen in Stockholm/ Sweden. The taste is amazing- I actually called my mother, sister and sister in law to tell them about it.

    thank you!

  • Anna said on 4-21-14 at 11:17 am

    Fantastic!!! From Sweden an do you mornin stretch every morning and it keeps me balanced. I’m going to Chicago this summer. Is there any good place for yoga? Is Strala in Chicago?

    Thanks!

    XO

  • Kristin Thomas said on 4-26-14 at 1:26 pm

    so the video ingredients and the written recipe are different …..tomatoes and squash not in written recipe??

  • Kristin Thomas said on 4-26-14 at 1:27 pm

    or the peppers?

  • Megan Spears said on 6-22-14 at 10:07 pm

    Very good! I was craving a hearty, healthy soup and this hit the spot (twice). I left the skins on my sweet potatoes when I boiled them, added turmeric, and added the kale when I added the coconut milk. I love it and will make it again and again. Thank you, Tara!

  • James said on 8-28-14 at 6:57 pm

    Yes, thank you for this idea ! making this for a second time tonight because it was a pleaser :)

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