Description
A nourishing bowl of vegetable detox soup brimming with fresh vegetables and aromatic spices that warms the soul and nourishes the body.
Ingredients
Scale
- 2 cups broccoli, chopped
- 2 cups cauliflower, chopped
- 1 carrot, grated
- 2 tablespoons ginger, grated
- 3 garlic cloves, minced
- 2 scallions, thinly chopped
- 1 tablespoon chili flakes
- 1 teaspoon dried mint
- 2 mushrooms, chopped
- 1 tablespoon olive oil
- 3–4 cups vegetable stock
- Fresh parsley (for serving)
Instructions
- Begin by washing the broccoli and cauliflower thoroughly. Peel and grate the carrot.
- Grate 1 cup each of cauliflower and broccoli, along with ginger and the carrot. Using a food processor can make this step easier.
- In a medium pot, heat olive oil over medium heat. Add the grated vegetables, garlic, ginger, chili flakes, and dried mint; sauté for about 1-2 minutes until fragrant.
- Pour in 3 cups of vegetable stock (adjust for desired thickness).
- Cover the pot and bring to a boil, then reduce the heat to a simmer. Cook for approximately 6-7 minutes.
- While the soup simmers, chop the remaining cauliflower, broccoli, and mushrooms. Thinly slice the scallion.
- If desired, use an immersion blender to slightly blend the soup before adding the chopped vegetables.
- Add the chopped vegetables into the pot; season with salt and pepper for taste. Cook for an additional 4-5 minutes until the vegetables are tender.
- Ladle the soup into bowls, topping each with finely chopped fresh parsley.
Notes
Timing is key for texture. Sautéing enhances flavors, and you can customize with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg