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Bowl of low FODMAP vegan veggie detox soup with colorful vegetables.

Light & Fresh Vegetable Detox Soup

A vibrant and nourishing soup packed with colorful vegetables and aromatic spices, perfect for detox and comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Light Lunch, Soup, Starter
Cuisine: Healthy, Low FODMAP, Vegan
Calories: 130
Ingredients Method Notes

Ingredients
  

Base and Flavor
  • 2 tablespoons olive or coconut oil Provides a rich base for sautéing the vegetables.
  • 1 quart vegetable or chicken stock The soul of the soup, adding warmth and flavor.
  • 2 teaspoons sea salt Enhances all the flavors.
  • 2 tablespoons lime juice Adds brightness.
Vegetables
  • 2 medium yellow or orange bell peppers Finely diced, enhances the taste.
  • 2 medium carrots Finely diced, adds a satisfying texture.
  • 4 scallions spring onions White and green parts separated, thinly sliced.
  • 2 medium zucchini Finely diced, absorbs flavors.
  • 2 medium summer squash Finely diced, adds sweetness.
  • ¼ cup fresh cilantro Roughly chopped, adds freshness.
Spices and Cream
  • 2 teaspoons sweet paprika Brings warmth and earthiness.
  • 2 teaspoons ground turmeric Known for anti-inflammatory properties.
  • 1 can unsweetened coconut cream Optional for creamier texture.

Method
 

Preparation
  1. In a large Dutch oven or saucepan, heat the olive or coconut oil over medium-high heat.
  2. Add the finely diced bell peppers, carrots, and the white parts of the scallions and sauté for about 7 to 10 minutes.
  3. Stir in the zucchini, summer squash, sweet paprika, and ground turmeric, cooking for an additional 4 minutes.
  4. Pour in the unsweetened coconut cream (if using), followed by the vegetable stock and sea salt, scraping the bottom of the pan.
Cooking
  1. Bring the mixture to a rapid simmer over medium-high heat for about 5 minutes, until the squash is fork-tender.
  2. Remove from heat and stir in the lime juice and half of the chopped cilantro.
Blending and Serving
  1. Using an immersion blender or a standard blender, puree half of the soup for a chowder-like consistency.
  2. Ladle into bowls, garnish with remaining cilantro, and enjoy.

Notes

For additional flavors, consider adding other spices such as cumin or coriander. This soup can be made in advance and tastes better the next day.