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Detox Soup

A nourishing blend of vegetables and chicken simmered to perfection in a creamy coconut base, perfect for busy families and health-conscious individuals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive or avocado oil For sautéing the vegetables and adding healthy fats.
  • 1 medium yellow onion Provides a flavorful aromatic base.
  • 2 medium carrots Adds sweetness and color to the soup.
  • 2 stalks celery Contributes to the soup's texture and flavor.
  • 3 cloves garlic Enhances the overall flavor with its pungent aroma.
  • 1 tablespoon freshly grated ginger Adds warmth and health benefits.
  • 1 tablespoon freshly grated turmeric Offers anti-inflammatory properties and adds a vibrant hue.
  • 1/4 teaspoon cayenne Introduces a subtle heat to the soup.
  • 1 teaspoon sea salt Enhances the flavors of all ingredients.
  • 1 teaspoon ground pepper Adds depth and warmth.
  • 1 medium red bell pepper Brings sweetness and crunch to the dish.
  • 2 cups vegetable broth The savory liquid that brings everything together.
  • 1 can coconut milk Delivers creaminess and a subtle sweetness.
  • 2 cups curly kale Adds nutrients and a vibrant green color.
  • 2 tablespoons lemon juice Brightens flavors and adds acidity.
  • 2 tablespoons tamari Adds a savory umami kick.
  • 1/4 cup fresh cilantro Provides a fresh herbal finish, perfect for garnishing.

Method
 

Preparation
  1. In a Dutch oven or large pot, add oil and heat until hot.
  2. Add onion, carrots, and celery, then sauté for 5-6 minutes, stirring occasionally.
  3. Stir in garlic, ginger, turmeric, cayenne, salt, and pepper, sautéing for 1 minute longer.
  4. Add bell pepper, vegetable broth, coconut milk, and chicken to the pot.
  5. Bring to a boil, then reduce heat to a simmer and cover the pot. Let it simmer for about 20 minutes until chicken is fully cooked.
  6. Remove chicken, shred it, and return it to the pot.
  7. Stir in the kale and simmer for an additional 3-4 minutes until it is wilted.
  8. Stir in cilantro, tamari, and lemon juice. Serve topped with extra cilantro alongside toasted sourdough or crackers.

Notes

This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat on the stovetop over medium-low heat.