This Detox Soup recipe is the kind of comforting meal I crave when I need some extra nutrients in my life. It’s so hearty and delicious, I could eat it practically every day!
What Does a Detox Soup Do?
Let’s be clear: You can’t eat something and instantly “detox” your body, but you can take daily actions to naturally support your body’s detox organs, like the liver and kidneys.
This detox soup is a hearty and filling way to squeeze more anti-inflammatory foods into your day, without taking any drastic measures. You don’t have to eat it every day to see results, either, but you can, if you love it!
Here’s what you’ll love about this soup:
- It’s properly combined. Following food combining principles may help to streamline your digestion and reduce bloating, so it can leave you feeling more energized.
- This soup is low in calories. Since this is a broth-based soup, it’s low in calories, but is also loaded with fiber to help keep you feeling full.
- The ingredient list is simple. No need to shop for specialty ingredients! All you need is fresh veggies and herbs, affordable dry lentils, and some spices you probably already have on hand.
This soup recipe is also flexible, so if you don’t have all of the ingredients listed, feel free to swap them for what you do have. Zucchini, green beans, tomatoes, and more, will all be delicious in this soup.
Detox-Friendly Soup Ingredients
Why do I call it a detox soup? I’ve loaded this recipe with detox-friendly ingredients, to give you as much nutrition as possible, while also making it totally delicious.
Here’s what’s inside:
- Garlic. In one 12-week study, a daily garlic supplement was shown to significantly reduce cold symptoms by nearly 70% compared to a placebo group. Other studies suggest that garlic supplementation is also helpful with lowering blood pressure.
- Ginger. Ginger is thought to aid in digestion and reduce bloating, and research suggests that it may also help to lower blood sugar levels.
- Turmeric. Turmeric contains curcumin, which is a powerful antioxidant that is thought to fight inflammation.
- Cilantro. Also known as coriander, this powerful herb may help with removing heavy metals from the body. Research suggests it may also help to improve memory and manage anxiety.
- Lentils. Lentils are rich in polyphenols, which may help to improve blood sugar. Lab tests also suggest that the polyphenols in lentils may help to slow or stop skin cancer growth.
- Lemon. Lemons are a source of vitamin C, providing about 31mg per lemon. (That’s about 51% of the reference daily intake (RDI).) Vitamin C may help to lower the risk of stroke and promote heart health.
Paired with flavorful veggies, including onion, celery, and carrots, this soup makes a delicious meal– one that even my 4-year-old daughter loves! (Although, she does pick out the cilantro pieces.)
How to Make It
The prep work on this detox soup is pretty minimal. Simply chop a few veggies, and you’re ready to start cooking it. I always start with the onions, carrots, and celery so they can start to soften up, then I add in the garlic, ginger, turmeric, and thyme.
Garlic can burn quickly, so you’ll only need to stir the herbs for about 1 minute, until they smell fragrant. Immediately add in the water after that, so nothing will burn.
Add in the lentils and salt, and then bring everything to a boil. Once boiling, lower the heat to a gentle simmer, and cover the pot with a lid.
You’ll want to cook the soup until the lentils are tender, which takes about 30 minutes. (If you add more salt, it can take longer for the lentils to cook, and if you omit the salt all together, they can cook a little faster.)
Once the lentils are tender, season with additional salt, and stir in the cilantro and lemon juice.
The herbs will wilt quickly in the hot soup. Adjust any seasoning to taste, then serve warm.
Ultimate Detox Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped
- 3 carrots , chopped
- 3 celery stalks , chopped
- 5 garlic cloves , minced
- 1 1/2 inches fresh ginger , minced (about 1 heaping tablespoon)
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons dried thyme (or 1 teaspoon freshly chopped rosemary)
- 6 cups water
- 1 cup dry green or brown lentils
- 2 teaspoons fine Himalayan salt , divided
- freshly ground black pepper
- 1 cup fresh cilantro , chopped
- 1 tablespoon freshly squeezed lemon juice (or to taste)
Instructions
- In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Add in the onion, carrots, and celery, and stir until softened, about 5 minutes.
- Add in the garlic, ginger, turmeric, and thyme, and stir until fragrant, about 1 minute more. Immediately add in the water after that, so the garlic won't start to burn.
- Add in the lentils, 1 teaspoon of salt, and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
- When the lentils are tender, add in the remaining 1 teaspoon of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.
- Leftover detox soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Video
Notes
Nutrition
Need More Detox Recipes?
- Detox Juice
- Classic Detox Smoothie
- Blueberry Detox Smoothie
- The Best Detox Salad
- 2-Ingredient Detox Spaghetti
If you try this Detox Soup recipe, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!
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Reader Feedback: What’s your favorite go-to recipe when you want to feel better fast?
Thanks for the info about detox soup, really amazing! This healthy and delicious soup is definitely what I need. Can’t wait for more amazing recipes from you!
Would it be OK to use pre-cooked lentils that you can buy at the store? Assuming you’d just need to allow them to warm up in the soup before serving.
Sure! But in that case you can probably just use half the water, since the lentils won’t absorb anymore. Let me know how it goes!
Super delicious, easy and simple meal!
This looks great! Do you think this would work in the Instant Pot?
Yes, I bet it would! I usually cook green lentils for at least 10 minutes at high pressure, with a 10 minute natural release, but you could cook up to 15 or 20 minutes at high pressure for softer results. (Always with a 10 minute natural release.)
Made this today and really enjoyed it! It’s different from other lentil soups I’ve made – in a good way. Bright, fresh, filling, comforting. Will make again!
Made this last night – so yummy and nourishing! My son even had a second helping and he is my picky eater… I added a little bit of extra seasonings, like garlic salt, and extra pepper. We love garlic, so we also minced in a couple extra cloves after the soup was finished to get the medicinal help that garlic provides.
Oh my word! this soup was amazing and easy to modify with the veggies you have at hand. I made it for my hubby and I. I didn’t have celery so I used cauliflower, so good! and my sore throat went away the next day and had this soup for lunch and dinner! I always use 8 cups of water.
As a WW member I want to know what you consider a serving is?
It will vary based on the size of the veggies you use, but my guess is 1.5 to 2 cups per serving. For the most accuracy, you could divide the soup into 6 containers, to make 6 even servings.
I made this and it was so good. The only change I made was I didn’t add cilantro, I couldn’t get my hands on any, so I added chopped kale.
I will definitely be making this again.
This is a fantastic soup! I added some extra garlic and also a heavy dose of cayenne to kick it up a notch. It is really satisfying, filling, and tasty. Thanks for sharing!
Made this and loved it! I used my instant pot. 🙂
Is it ok to add more veggies ? Like Cauliflower, broccoli, cabbage and maybe sweet potatoes ?
Yes! You’ll just have to add more seasoning to taste, to compensate for that extra bulk.
This recipe is fantastic! I love the taste and it fills you up. I’m on a juice detox and have added this soup to one of my meals so that I can eat something savory and full of protein.
Thank you!
So delicious! I added 2 tablespoons ACV, 1 tsp crushed red peppers, 1 diced sweet potato and leftover chicken instead of lentils! I also used lots of fresh rosemary! The wind the last couple of days, along with all our blossoming trees has seriously triggered my allergies. I’m going to eat only this amazing soup and hope it clears me up!! Thank you for this amazing recipe!
Megan, this is the best soup! So easy, so flavorful and an absolute perfect staple for a yummy wholesome soup the whole family loves, with great detoxifying benefits within! I am going through a detox program and this has saved so many days!
Thank you for this and all you do!
ok i made this soup. It was very delicious. It cleaned me out after about 30 min…This soup works!!
I made this last night. Yum! Such a comforting and delicious soup. It’s perfect for a cold New England winter. Thank you! We can’t wait to have the leftovers today.
Hi I’m allergic to cilantro what could I substitute for that?
Love love love! Thank you!
Absolutely amazing! My mother in law and brother and sister in law loved it as well! I did add cabbage in it too.
Thank you for so many simple delicious recipes!
Delicious! Great broth! Loved it all. I used canned lentils so I cut the liquid down like you recommended to someone else in the comments. I added spinach and cabbage because I had to use them up. I love love love the flavor combo from the listed seasonings. I didn’t think I liked Rosemary… however, I can say I do in this soup! Thanks for sharing.
I can’t wait to make this on Monday! I’m going to add fresh raw turmeric when I add the garlic end ginger.
So I have made the soup with fresh turmeric so the health benefits are even greater. When adding the coriander leaf at the end I’m also adding leaves from the celery stalks and carrot top leaves.
It’s delicious!
Can I substitute Quinoa? I don’t like red lentils and that is all I have. I do like Quinoa and I have a lot of it. Or…maybe Veggie broth and pre cooked Quinoa?
I love your recipes. I’m addicted to Cowboy Caviar as written and also my variation on the original Chocolate Chip Raspberry Muffins. ( I add another egg and make it a full cup of dark choc chips, I freeze the fresh raspberries so they hold their shape, and add a cup of chopped walnuts. Then, for my oven, bake for 30 minutes at 350 degrees.
Thanks for all your hard work. I need to be on a detox program. I’m glad I found you. I’m 75 a Cancer Survivor and suffer from FMS and ‘Ritises’ Alot of inflammatioñ and or bloat. I’ve signed up to get your Newsletter. This could be the start of something big. Donnee🌷
I made this Detox soup and it was delicious. I wondered if i would like the ginger in it but I did. I didn’t have any cilantro so I added Kale & that worked well. I will make this one again.
By far my favorite soup bynow!! I love cilantro, and combined with lime juice
Even more!
This is the first time I cooked something using curcumin and ginger, and I loved it. Definitely healthy and nourishing
This has become one of my go-to recipes. Easy to prepare & super healthy! Love it. I like to have it served with quinoa.
I have an aversion to cilantro… it tastes like soap, even in small amounts. Will excluding the cilantro be a “fail” or could another fresh herb be substituted?
Thanks in advance for a speedy reply.
Teresa in Maryland
The soup is pretty good. Good flavor but think I used too much cilantro, still picking it out of my teeth :). Quick and easy to make, especially if you use the Vitamix to chop the veggies, and I get more lentils.
Will make this again often.
Love this lentil soup! The lemon juice and cilantro add so much to the flavor. I’ve tried other recipes but this one is amazing. I was out of carrots so I substituted a large sweet potato that I peeled & diced and also added zucchini.
Thanks so much for sharing your easy, delicious recipes! I am cooking a lot more these days because your recipes are so healthy and easy. I tried your arugula/pear salad with the raspberry dressing. The dressing is fantastic – first time I have ever made my own and I can’t believe how easy it was. I have been making it all summer.
I bought your Fresh & Healthy Instant Pot Cookbook. I have made quite a few of the recipes. Love the Wild Rice & Mushroom Stew.
Keep the amazing recipes coming! Thanks for all that you do.
I forgot to include the 5 star rating!
This soup was delicious. I don’t usually add cilantro to soups yet it enhanced the flavors in this soup. Each day that I make a soup, I have been sharing it with friends which they have enjoyed.
I’m so glad you enjoyed the soup, Sharon! Thanks for sharing!
Soup Challenge Day 5! Took the day off work yesterday and made the last three soups. This one is so delicious. The perfect soup for when your body says “I need someo good!”
I’m so glad you enjoyed this soup, Sherl. Good luck with the rest of the soup challenge!
This was very good , filling comforting and full of flavor , I followed the recipe exactly and used green lentils
Will make this again !!
Made it in advance and it tastes good, hearty and healthy!
I really enjoyed the flavor of this soup – the pesto was the perfect addition for a delightfully complex flavor boost.
This is a great clean out the refrigerator/freezer recipe. I added okra and left out cilantro. Will add a little pesto to each bowl when I serve it.
love this soup! Very filling and tasty.
I enjoyed this soup more than I anticipated. I’m not a fan of bean or lentil soups in general so I didn’t think I would like this one. I added chicken breast to the soup. It was wonderful, tasty, and filling. I will make this again.
I wasn’t sure I was going to like this one, but the lovely ginger came through the veggies and I found myself eating more and more!
I love how hearty and simple this soup is. The lemon juice really lightens it up. I love greens in my soup so added kale. Plus a little dash of red pepper flakes. Yum.
I made the soup according to the recipe and loved it. It’s a nice hearty soup and pairs well with avocado toast. I will be making it regularly!
THis soup is lovely! It’s very flavorful and satisfying ! My family really enjoyed this one! BIG hit
Soup challenge day 5. This was really good. I added some kale at the end just because I had extra from another recipe. Cooked in the Instant Pot so I reduced the water by a cup and added Better Than Bouillon.
I absolutely love this soup! It’s got so much good stuff in it that I always want another bowl (but usually can’t have it because the first bowl is so filling 🙂 Make sure to add the lemon at the end—it really brings out all the flavors.
Another easy, healthy soup; so delicious! The only thing I had to buy was fresh cilantro. I added chopped kale to second bowl; even more delicious.
Tasty – love the ginger!
So refreshing!!! I enjoy this soup
I made this in Instant Pot. I had frozen carrots, onions and ginger. I did use vegetable broth for extra depth for the soup. I timed the Instant Pot for 20 minutes which is how long lentils would cook in the Pot. I would make this soup again. A nice taste for fall or anytime!
I used an Instant Pot. I had frozen carrots, onions and ginger. I did use vegetable broth for extra depth for the soup. I timed the Instant Pot for 20 minutes which is how long lentils would cook in the Pot. I would make this soup again. A nice taste for fall or anytime!
I usually don’t like anything with the word detox in it but this soup is an exception! Tasted so good and the cilantro was a great addition.
Loved it has great flavor and is fulfilling
I forgot to add the cilantro! Will add it to the portion I froze. Good hearty soup!