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.

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.

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.