Vegetable Detox Soup Recipe for a Gentle Cleanse

This high-fiber, creamy Detox Vegetable Soup is simple to prepare, dairy-free, gluten-free and packed with nutrient-dense ingredients. It’s an excellent choice to support immunity, settle the stomach after a weekend of indulgence, or simply enjoy a nourishing bowl any time of year.

Detox Soup

This comforting veggie soup features two heads of broccoli (including the stalks), cooked green lentils, cashew cream, onion, carrot, celery and baby spinach. The cashew cream—simply raw cashews blended with water—gives the soup a luxurious, creamy texture without dairy. If you prefer a version without lentils, there are lighter green detox soups that use nuts, seeds or extra vegetables for creaminess.

About the author: Heather K. Jones is a registered dietitian and the nutrition expert behind the Skinnytaste cookbooks. She develops recipes and wellness resources designed to make healthy eating approachable and flavorful. This recipe is shared to help you reset and enjoy a nourishing, plant-forward meal.

Why this works: the broccoli and spinach provide vitamins, minerals and fiber while the lentils add plant-based protein and additional fiber for satiety. Cashew cream creates a smooth mouthfeel without cream or milk, keeping the recipe vegan and naturally gluten-free.

If you’re looking to add supportive habits beyond a single meal, pairing this soup with a simple green salad or a slice of whole grain bread makes a balanced and satisfying lunch or dinner.

How To Serve

Serve hot, drizzled with a little extra-virgin olive oil and a grind of fresh black pepper if desired. A crisp green salad or a small portion of whole grain bread complements the creamy texture and turns this soup into a complete, nourishing meal. Leftovers make a convenient and healthy lunch.

More Soup Recipes You Will Love

• Green Detox Soup with Hemp Gremolata
• Cream of Asparagus Soup
• Cauliflower and Watercress Soup
• Roasted Acorn Squash and Leek Soup
• Lebanese Lentil Soup

Detox Vegetable Soup

Ingredients

• 1 sweet onion, chopped
• 1 carrot, chopped
• 3 stalks celery, chopped
• 5 cups chopped broccoli (florets and stalks)
• 7 cups water, divided
• 1 teaspoon dried basil
• 1 teaspoon sea salt (adjust to taste)
• 1 cup raw cashews
• 2 cups cooked green lentils
• 2 cups packed baby spinach
• Olive oil, for drizzling (optional)
• Freshly ground black pepper, optional

Instructions

1. In a large pot, combine the chopped onion, carrot, celery and broccoli. Add 6 cups of the water, dried basil and salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat, cover and simmer for 15–20 minutes, or until the broccoli is tender.
3. While the vegetables simmer, make the cashew cream. In a blender, combine the raw cashews with the remaining 1 cup water and blend until completely smooth. Keep a 1:1 cashew-to-water ratio if adjusting quantities.
4. Stir the cashew cream into the pot with the cooked vegetables.
5. Add the cooked green lentils and stir to combine.
6. Add the baby spinach to the blender, then carefully transfer the vegetable and broth mixture to the blender in batches (allow the pot to cool slightly before blending). Blend each batch until smooth and return to the pot.
7. Warm the blended soup gently if needed, then ladle into bowls. Drizzle with a little olive oil and finish with freshly ground pepper if desired. Serve hot.

Nutrition