This veggie-loaded Detox Cure Soup is loaded with truly good-for-you ingredients – and by good, I mean immune-boosting, plant-powered goodness. We’re talking vegetables, vegetables and more supercharged vegetables. 8 vegetables, to be exact: onion, beetroot, carrot, red pepper, celery, fennel, fresh habanero chilli and ginger, all gently simmered in vegetable stock and finished with creamy coconut milk. It’s incredibly easy to make, deeply comforting, naturally vegan and just the kind of nourishing meal that makes you feel good from the inside out.
A Healing, Vegetable-Packed Detox Cure Soup
This soup really deserves to be called Afra’s Detox Cure Soup. It was created by my friend Afra, a certified naturopath with a passion for natural healing. She made a pot of this soup for me while I was recovering from surgery, and it quickly became one of my favourite go-to whenever I felt the need for a nourishing winter reset. Her original version is beautifully deep shade of pink thanks to red beetroot, but I often use golden beetroot instead – it’s a little milder in flavour and much easier to handle (no staining!). The result is a vibrant, sunshine-orange detox soup that’s just as nourishing and delicious.
Ingredients for My Veggie-Packed Detox Cure Soup
This detox soup is made with simple, everyday ingredients you can grab at any market or supermarket – nothing fancy, just good food:
- Beetroot – red or yellow both work; yellow beetroot is milder and easier to handle (no risk of stains!)
- Mixed vegetables – onion, carrot, red pepper, celery and fennel
- Fresh ginger & chilli – for warmth, digestion and a gentle kick
- Coconut oil & coconut milk – adds creaminess and balance
- Vegetable broth & water – the flavourful base
Depending on whether you use golden or red beetroot, the colour of this detox soup can range from soft orange to deep orange or vibrant crimson.
How to Make Detox Vegetable Soup
This detox vegetable soup couldn’t be easier – it comes together in just three simple steps:
Step 1) Cook the vegetables.
Gently cook onion, carrot and celery in coconut oil until softened. Add the remaining vegetables, broth and water, then let everything simmer until tender.
Step 2) Blend until creamy.
Blend the soup until smooth using an immersion blender (or in batches with a regular blender), then stir in the coconut milk for a silky finish.
Step 3) Serve and garnish.
Ladle into bowls and finish with your favourite toppings. Simple, nourishing and ready to enjoy.
You’ll find the exact quantities in the printable recipe card below.
What Makes This Detox Vegetable Soup So Good for You
Simple, plant-based ingredients come together to create a soup that comforts, restores and fuels your body naturally. Here are some of the highlights on what makes it so good for you:
- Coconut oil & coconut milk – Both contain lauric acid and other antimicrobial fats that help fight bacteria and viruses, support immunity and may even boost metabolism.
- Onions – Rich in phytochemicals and prebiotics that enhance vitamin C absorption, support gut health and help reduce inflammation, especially during respiratory infections.
- Carrots – High in beta-carotene, which converts to vitamin A to support immunity, eye health and the liver’s natural detox process.
- Ginger – A powerful, digestion-friendly root with anti-inflammatory, antibacterial and antiviral properties that helps fight colds, nausea and congestion while boosting immunity.
- Beetroot – A true superfood that supports liver detoxification and helps regulate blood pressure.
- Celery – Helps neutralise toxins in the body and strengthens immune system function.
- Fennel – Supports digestion, aids detoxification and adds a subtle sweetness and aroma to the soup.
- Habanero chilli – Contains capsaicin, which supports circulation, clears sinuses and promotes sweating to help the body release toxins. Yay to that! Bring on more Thai curry!
If you’ love simple, wholesome cooking, you may enjoy these vegetable-forward, nourishing soups:
Veggie-Loaded Detox Cure Soup
A delicious and creamy detox cure soup that is packed with good for you ingredients. Easy to make, and full of nutrients. Naturally vegan and gluten-free. Serves 4 to 6.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 1 1/2 tablespoon coconut oil
- 2 medium onions, peeled and chopped
- 5 stalks celery, chopped
- 2 large carrot, peeled and chopped
- 2 medium beetroot (red or yellow), peeled and chopped
- 1/2 sweet red pepper, seeded and chopped
- 1/2 fennel bulb, chopped
- 1/4-1/2 Habanero chili, (or less, as they are spicy!)
- 2 thumbs ginger root, peeled and chopped
- 2 cups vegetable broth (500 ml)
- 2 cups water (500 ml)
- 1/2 teaspoon sea salt, plus more to taste
- 200 ml organic coconut milk
- Garnish with shaved radish, chia seeds, hemp seeds or other garnish of choice
Method
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In a large deep pot, heat the coconut oil over a medium to medium-high heat.
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Add the diced onions, carrot and celery and cook, stirring occasionally, for 5-7 minutes, until the onion is soft.
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Add the rest of the vegetables, as well as the broth and water. Bring to a boil, then reduce to medium-low allowing the soup to gently simmer for around 35 minutes, or until the beetroot is tender.
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Remove from the heat and using a hand-held immersion blender, purée the soup until smooth, then stir in the coconut milk. Return to the heat and warm through.
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Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary.
Note: If using a blender, ensure the center hole in the lid is open to allow steam to escape. Cover the hole with a folded kitchen towel and hold it firmly while blending to prevent splatters.
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Taste and season with salt, to taste. Serve into bowls, garnish as desired and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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