This Cilantro Detox Soup is a nourishing, vibrant dish packed with natural detoxifying ingredients. Cilantro, known for its ability to bind to heavy metals and support detoxification, pairs beautifully with anti-inflammatory turmeric, immune-boosting garlic and ginger, and fiber-rich vegetables like broccoli, zucchini, and carrots. A hint of lime adds a zesty brightness, while warming spices enhance the flavor and aid digestion. Perfect as a light, soothing meal, this soup helps cleanse your body while delivering a burst of fresh, herbal goodness.
Ingredients
1 Tablespoon Olive Oil or Avocado Oil
1 Small Onion, finely chopped
3-4 Garlic Cloves, minced
1-inch piece of Ginger, minced
2 Medium Zucchini, chopped
2 cups Broccoli Florets
1 Medium Carrot, chopped
4 cups Vegetable Broth (low-sodium preferred)
1 cup packed Fresh Cilantro Leaves and Stems, roughly chopped
1-1/2 tsp Ground Turmeric
1 tsp Cumin Powder
1/2 tsp Black Pepper
Juice of 1 Lime
Salt to taste
Optional: 1/4 tsp Cayenne Pepper for a spicy kick
Instructions
Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the zucchini, broccoli, and carrot to the pot. Sprinkle with turmeric, cumin, and black pepper. Stir to coat the vegetables evenly in the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the vegetables are tender.
Stir in the cilantro and let it wilt in the hot soup for 2-3 minutes. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches. Adjust the consistency with more broth if needed.
Stir in the lime juice and taste for salt, adding more if needed. For extra detoxifying benefits, sprinkle additional chopped cilantro on top and a pinch of cayenne if desired.
Serve with avocado slices, a drizzle of coconut milk, or toasted seeds for added flavor and texture.
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