80-Calorie Vegetable Cleansing Detox Soup
80-Calorie Vegetable Cleansing Detox Soup
Holidays here we come….it’s that time of year!
You know what I mean. It starts with the football/tailgating food and the amazing (aka: horrible for you) food just keeps rolling out right through that New Year’s Eve party. You want to take part and enjoy, but it’s also hard to go nonstop for 4 months straight.
This Vegetable Cleansing Detox Soup has become my go to detox secret for getting my body back on track in between all of the festivities and cleansing when I get off track from holiday eating, travels, etc. Plus, it’s warm yummy soup!
All of the ingredients in this soup are extremely low in calories, so it’s great to have on hand anytime you’re watching your weight or just trying to get your body dialed back in.
Soup is satisfying, filling and takes a long time to eat, which makes it the perfect food for keeping yourself within diet goals.
Grab a bowl anytime you feel hungry or have a craving. Many times, I will put this soup in a mug and snack on it while I work.
For example, if I’m feeling the need to detox and get back on track, I’ll make a pot of this and replace a few meals with this soup.
I’ll usually start my day with oatmeal, because my body needs the protein, and I’ll eat the soup for lunch and dinner. If I want to snack, I’ll either have more soup or air-popped popcorn. Since this is such a low calorie way of eating, and I do not suggest doing it for any longer than a day or two, but it works perfectly for kicking your body back into health mode.
This soup is also packed full of nutrients! Many of the vegetables used in this recipe are considering some of the healthies foods you can eat and help shed excess water weight (bloat).
And let’s be honest here. Crunchy vegetables help keep things moving, further helping to cleanse your digestive tract.
This recipe makes a LOT of soup, so feel free to modify it based on your needs.
80-Calorie Vegetable Cleansing Detox Soup
Makes 38 cups of soup
Serving size: 2 cups
Calories per serving: 80
Ingredients for Detox Soup
9 large carrots, peeled and sliced
1 large head of cabbage, chopped (approximately 13 cups)
5 onions, diced (approximately 6 cups)
1 head of garlic, peeled and chopped
5 cups fresh or frozen green beans, cut into bite size pieces
10-ounces of fresh kale, tough stems removed and chopped
2 32-ounce containers of hearty vegetable broth
12-ounces salsa (or one can of diced tomatoes & juice)
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons cumin
2 teaspoons paprika
6-ounces of fresh spinach leaves, roughly chopped
7 green onions, sliced
Salt and pepper to taste
How to make detox soup:
In a large stock pot, add the carrots, cabbage, onions, garlic, green beans and kale – in that order. I used a 12-quart stock pot, and it was full to the top, so you’ll need one at least that big.
Next add the salsa, chili powder, oregano, cumin, and paprika.
Pour both containers of broth over the ingredients and bring to a boil over high heat. Turn the heat down to medium, cover and cook for about 5-10 minutes. As the ingredients come up to temperature, they will start to wilt and break down making it easier to stir.
Add enough additional liquid so that it comes to the top of the ingredients. You can use water or more broth.
Bring the soup back to a simmer, stirring frequently so that everything is evenly combined.
Simmer over medium-low heat until the vegetables are tender to your liking. This was about 15 minutes for me.
Taste and adjust the salt and pepper. Additionally, you can add any additional seasoning you like too.
When the soup tastes the way you want it, remove it from the heat and stir in the spinach and green onions.
Serve and enjoy! This will keep up to one week in the refrigerator as written. If you use meat broth, I would freeze it after four days.
Notes:
You can change up the flavorings in this soup to suit your tastes. Feel free to use chicken or beef broth for a richer flavor, more spices, herbs, fire-roasted tomatoes, boullion, hot sauce, etc…
I like to use vegetables that don’t completely break down and hold some texture, but you can use any combination of veggies you like.
Calorie Breakdown:
carrots: 270
cabbage: 286
onions: 276
garlic: 40
frozen green beans: 240
10-ounces of fresh kale: 150
vegetable broth: 20
salsa: 110
chili powder: 22
oregano: 10
cumin: 16
paprika: 12
spinach: 40
green onions: 35
Total: 1527
Makes 38 cups = 40 calories per cup
If you enjoyed this recipe, make sure to check out my Organic Matcha Green Tea recipe, it’s another healthy option that is also easy to make! Make sure to follow She Saved on Pinterest for more fun recipes and sharing!
Print the Recipe
80-Calorie Vegetable Cleansing Detox Soup
If you are looking to do a soup cleanse, this 80-calorie vegetable cleansing detox soup recipe is one of the best to get your body back on track!
Ingredients
- 9 large carrots, peeled and sliced
- 1 large head of cabbage, chopped (approximately 13 cups)
- 5 onions, diced (approximately 6 cups)
- 1 head of garlic, peeled and chopped
- 5 cups fresh or frozen green beans, cut into bite size pieces
- 10-ounces of fresh kale, tough stems removed and chopped
- 2 32-ounce containers of hearty vegetable broth
- 12-ounces salsa (or one can of diced tomatoes & juice)
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 2 teaspoons paprika
- 6-ounces of fresh spinach leaves, roughly chopped
- 7 green onions, sliced
- Salt and pepper to taste
Instructions
In a large stock pot, add the carrots, cabbage, onions, garlic, green beans and kale - in that order. I used a 12-quart stock pot, and it was full to the top, so you'll need one at least that big.
Next add the salsa, chili powder, oregano, cumin, and paprika.
Pour both containers of broth over the ingredients and bring to a boil over high heat. Turn the heat down to medium, cover and cook for about 5-10 minutes. As the ingredients come up to temperature, they will start to wilt and break down making it easier to stir.
Add enough additional liquid so that it comes to the top of the ingredients. You can use water or more broth.
Bring the soup back to a simmer, stirring frequently so that everything is evenly combined.
Simmer over medium-low heat until the vegetables are tender to your liking. This was about 15 minutes for me.
Taste and adjust the salt and pepper. Additionally, you can add any additional seasoning you like too.
When the soup tastes the way you want it, remove it from the heat and stir in the spinach and green onions.
Serve and enjoy!
Notes
This will keep up to one week in the refrigerator as written. If you use meat broth, I would freeze it after four days.
You can change up the flavorings in this soup to suit your tastes. Feel free to use chicken or beef broth for a richer flavor, more spices, herbs, fire-roasted tomatoes, boullion, hot sauce, etc...
I like to use vegetables that don't completely break down and hold some texture, but you can use any combination of veggies you like.
Nutrition Information:
Yield: 13 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 687mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 4g
*This is just an estimate
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
