Vegetable Detox Soup – Light, Fresh & Comforting Clean Eating Recipe

Vegetable Detox Soup is that warm, comforting bowl you crave when your body’s asking for a reset but your taste buds still want something exciting. This Low FODMAP, vegan-friendly recipe is brimming with vibrant summer veggies like zucchini, squash, and bell peppers, and gets its sunshine-yellow glow from turmeric. It’s the kind of soup that feels like self-care in a bowl—light, creamy, and satisfying without being heavy. Whether you’ve just returned from vacation, are feeling a little sluggish, or simply want a wholesome meal that doesn’t weigh you down, this Vegetable Detox Soup has your back. Oh, and it’s ready in 30 minutes flat—because who has time for complicated cleansing rituals anyway?

What is Vegetable Detox Soup?

At its heart, Vegetable Detox Soup is a gentle, flavorful soup meant to nourish and rebalance your system. It’s not a “detox” in the trendy, restrictive sense—but rather a way to fill your body with anti-inflammatory, vitamin-rich ingredients that leave you feeling light and energized. This version uses a combination of turmeric, coconut cream, and crisp summer vegetables that blend together beautifully. You’ll puree just half the soup, so it’s part silky, part chunky, giving you that perfect comforting texture. And since it’s Low FODMAP and dairy-free, it’s friendly for sensitive stomachs and anyone focusing on mindful eating.

Reasons to Try Vegetable Detox Soup

Here’s the thing—Vegetable Detox Soup isn’t just healthy, it’s downright craveable. The golden broth, kissed with lime juice and cilantro, feels both grounding and uplifting. It’s a 30-minute wonder that suits any season but especially shines during busy weeks when you need something easy yet rejuvenating. Plus, it’s a great way to sneak in a rainbow of veggies for those picky eaters at home. If you’ve ever felt like your body needed a “reset button,” this is the edible version. Pair it with crusty bread or a crisp green salad, and you’ve got the ultimate cozy, low-fuss meal.

Ingredients Needed to Make Vegetable Detox Soup

• 2 tablespoons olive or coconut oil
• 2 medium yellow or orange bell peppers, finely diced
• 2 medium carrots, finely diced
• 4 scallions or spring onions, white and green parts separated, thinly sliced
• 2 medium zucchini (¾ pound), finely diced
• 2 medium summer squash (¾ pound), finely diced
• 2 teaspoons sweet paprika
• 2 teaspoons ground turmeric
• One 5.4-ounce can unsweetened coconut cream (optional)
• 1 quart vegetable or chicken stock
• 2 teaspoons sea salt
• 2 tablespoons lime juice
• ¼ cup roughly chopped fresh cilantro

Instructions to Make Vegetable Detox Soup

Making Vegetable Detox Soup is a breeze once you know the rhythm of it. Here’s a step-by-step guide that walks you through each phase—from prepping your vegetables to blending that creamy, golden finish. Whether you’re new to cooking or simply want a reliable, low-fuss detox soup, these detailed directions will help you make a nourishing bowl every time.

Step 1: Prep and Chop with Intention

Before the stove even turns on, get everything ready. Dice your bell peppers, carrots, zucchini, and summer squash into small, even cubes. The goal here isn’t perfection—it’s consistency so everything cooks evenly. Thinly slice your scallions, separating the white parts from the greens (save the greens for later).
If you’re short on prep time, check out our Crock Pot Vegetable Soup where most of the chopping can be done the night before.

Once everything’s prepped, set your Dutch oven on the stove. Take a breath—this step is where the transformation begins.

Step 2: Build a Flavorful Base

Now, let’s get that flavor party started. Heat olive oil or coconut oil over medium-high heat. When it shimmers, toss in your diced bell peppers, carrots, and the white parts of the scallions.
Cook for 7 to 10 minutes, stirring occasionally until the vegetables start to soften and develop a light golden brown color. This step-by-step caramelization builds a deep, rich flavor foundation that will make your Vegetable Detox Soup taste anything but bland.
If your veggies start sticking, don’t worry—those brown bits at the bottom are pure flavor (you’ll deglaze them soon).

For more tips on building flavor bases, check out our Hearty Vegetable Beef Soup Recipe.

Step 3: Add Summer Veggies and Spices

Once your base looks golden and smells heavenly, add the zucchini, summer squash, turmeric, and sweet paprika. Stir everything together and let it cook for another 4 minutes.
You’ll notice the vegetables glistening as they absorb the oil and spices—this is where the magic happens. The turmeric infuses that signature golden hue while the paprika adds a touch of sweetness.
Keep stirring gently so nothing burns; this step-by-step layering of flavors will ensure your soup tastes balanced and aromatic.

If you’re into vibrant soups, you might also love the bright flavors in our Turkish Lentil Soup, which also features warm spices and hearty veggies.

Step 4: Pour, Simmer, and Infuse

Now’s the time to bring everything together. Pour in your coconut cream (if using), followed by the vegetable or chicken stock and sea salt. As the liquid hits the pan, scrape up any of those caramelized bits from the bottom—those are your flavor gold nuggets.

Let the soup simmer rapidly for about 5 minutes, or until the squash becomes fork-tender but not mushy. Stir occasionally, and you’ll see the soup thicken slightly as the veggies soften. This is where your kitchen starts to smell like wellness in a pot—earthy, fragrant, and uplifting.

If you’d rather skip coconut cream, try oat or almond milk, or use a rich homemade broth. You can find tips for adjusting creaminess and substitutions in our Cream of Broccoli Soup Recipe.

Step 5: Add Freshness and Brightness

When the veggies are tender, turn off the heat. Stir in lime juice and half the chopped cilantro. The lime adds a burst of acidity that brightens the whole dish, while cilantro lends that fresh, herbaceous touch that ties all the flavors together.
Taste at this stage and adjust with a pinch more salt or lime if needed—your soup should taste balanced, not salty or sour.

If you love citrusy soups, try our Mediterranean Lemon Chicken Soup for another fresh, tangy option.

Step 6: Blend for That Perfect Texture

Now it’s time for the satisfying part—blending. Using an immersion blender, puree about half the soup directly in the pot. You’re aiming for a mix of smooth and chunky textures—creamy enough to feel indulgent, but still with bites of tender vegetables for substance.
If you don’t have an immersion blender, carefully transfer half the soup to a stand blender, puree until silky, then pour it back into the pot. Stir everything together so the textures blend beautifully.

This step-by-step blending trick gives your Vegetable Detox Soup a natural creaminess without heavy cream or butter.

Step 7: Garnish and Serve with Love

Ladle your soup into bowls and garnish with the remaining cilantro. For a finishing touch, you can add a drizzle of olive oil, a sprinkle of black pepper, or a few extra lime wedges on the side.

Serve your Vegetable Detox Soup warm with a slice of crusty gluten-free bread or a crisp salad for balance. If you want to round out the meal, pair it with our Ground Beef and Potato Soup for the meat-eaters in your home or our cozy Keto Cabbage Soup Recipe for another light, wholesome option.

And that’s it—step by step, you’ve turned simple ingredients into a bowl of pure nourishment.

Step-by-Step Recap

1. Chop your veggies evenly for consistent cooking.
2. Sauté the base vegetables to build deep flavor.
3. Add the summer veggies and spices for color and aroma.
4. Pour in coconut cream, stock, and simmer gently.
5. Brighten with lime and cilantro.
6. Blend half the soup for that perfect creamy-chunky balance.
7. Garnish, serve, and enjoy a soul-soothing meal.

Each step-by-step process is designed to make cooking easy, enjoyable, and fulfilling. By the time you sit down with your bowl, you’ll have created something vibrant, healthy, and deeply satisfying—proof that simple food can be powerful.

What to Serve with Vegetable Detox Soup

This soup plays well with others. Try pairing it with a simple side salad or a slice of crusty gluten-free bread. For something heartier, you could add a scoop of quinoa or a sprinkle of roasted chickpeas on top. If you’re craving a full soup-and-salad moment, it also complements lighter soups like this Crock Pot Vegetable Soup or something rich and creamy like Cheesy Broccoli Cheddar Soup. Think of it as your go-to companion for days when your body says “cleanse,” but your appetite says “comfort.”

Key Tips for Making Vegetable Detox Soup

1. Don’t overcook the veggies—soft, not mushy, keeps them fresh and flavorful.
2. Adjust the creaminess to your liking. Coconut cream gives richness, but almond milk or broth keeps it lighter.
3. Make it your own: Add spinach or kale near the end for an extra green boost.
4. Spice gently: The turmeric adds warmth without heat, but a pinch of cayenne can wake it up if you’re in the mood.
5. Always taste before serving. A squeeze of lime or dash of salt at the end can make all the difference.

Storage and Reheating Tips for Vegetable Detox Soup

This soup keeps beautifully in the fridge for up to 4 days. Store it in a sealed container and reheat gently on the stove over low heat. If it thickens, just add a splash of water or broth to loosen it up. It also freezes well—portion it into freezer-safe bags for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop. Meal prep win? Absolutely.

FAQs

Can I make this soup without coconut cream?
Yes! Just use almond or oat milk, or stick with broth for a lighter version.

Is this soup Low FODMAP friendly?
It is—just use only the green parts of the scallions and a Low FODMAP stock.

Can I add protein?
Sure! Add tofu, lentils, or shredded chicken if you’re not vegan.

Does it taste spicy?
Nope, it’s warm and earthy thanks to turmeric and paprika, but not hot.

Final Thoughts

Vegetable Detox Soup is that feel-good comfort food that proves clean eating doesn’t have to be boring. It’s quick, nourishing, and delicious enough to win over even the skeptics in your family. If you’re looking for a reset meal that actually satisfies, this soup delivers every time. And remember—your kitchen doesn’t need to be fancy to cook from the heart. Just a pot, some good veggies, and a few mindful minutes are all it takes to nourish well.

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Vegetable Detox Soup – Light, Fresh & Comforting Clean Eating Recipe

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• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This soothing Light & Fresh Vegetable Detox Soup is creamy yet light, made with fresh summer vegetables and turmeric. It’s low FODMAP, vegan, gluten-free, and perfect for a healthy, nourishing meal any time of year.

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Ingredients

• 2 tablespoons olive or coconut oil
• 2 medium yellow or orange bell peppers, finely diced
• 2 medium carrots, finely diced
• 4 scallions or spring onions, white and green parts separated, thinly sliced
• 2 medium zucchini (3/4 pound), finely diced
• 2 medium summer squash (3/4 pound), finely diced
• 2 teaspoons sweet paprika
• 2 teaspoons ground turmeric
• One 5.4-ounce can unsweetened coconut cream (optional)
• 1 quart vegetable or chicken stock
• 2 teaspoons sea salt
• 2 tablespoons lime juice
• ¼ cup roughly chopped fresh cilantro

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Instructions

1. In a large Dutch oven or saucepan, heat the oil over medium-high heat. Add the bell pepper, carrot, and white scallion parts. Sauté for 7 to 10 minutes until starting to brown and caramelize.

2. Stir in the zucchini, summer squash, paprika, and turmeric. Cook for 4 more minutes until very fragrant and starting to soften.

3. Pour in the coconut cream (if using), stock, and salt, scraping up any browned bits from the pan. Simmer over medium-high heat for about 5 minutes, until the squash is fork tender but not mushy.

4. Remove from heat and stir in the lime juice and half the chopped cilantro.

5. Using an immersion blender or a stand blender, purée half the soup to give it body while keeping plenty of vegetable chunks.

6. Garnish with the remaining cilantro and serve warm.

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Notes

For a coconut-free version, omit the coconut cream or substitute with 1 cup almond or oat milk. To keep it Low FODMAP, use only the green parts of scallions and low FODMAP-certified vegetable stock. This soup is also diabetic-friendly, low calorie, and perfect for light detox meals.