Elixir Cleanse Soup

Nutriscore Rating: 80/100

Discover the ultimate reset with this nourishing Elixir Cleanse Soup—a vibrant, plant-based recipe designed to detoxify your body while delighting your taste buds. Packed with nutrient-rich vegetables like kale, zucchini, and carrots, this soup is infused with warming spices such as turmeric, cumin, and coriander, creating an aromatic blend that supports digestion and boosts immunity. A creamy swirl of coconut milk adds a velvety texture, while a squeeze of fresh lemon juice brightens every spoonful for a refreshing finish. Ready in just 45 minutes, this soothing soup is perfect for cleansing, meal prepping, or simply enjoying a cozy, wholesome dinner. Serve it with a sprinkle of fresh herbs for an extra burst of flavor and color!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 pieces celery stalks, diced
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 2 cups kale leaves, stemmed and chopped
• 6 cups vegetable broth
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup coconut milk
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley or cilantro, chopped (optional for garnish)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground

📝 Instructions

10 steps

1. In a large soup pot, heat the olive oil over medium heat.

2. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

3. Stir in the garlic and grated ginger, cooking for 1-2 minutes until fragrant.

4. Add the diced celery, carrots, and zucchini. Sauté for another 5-6 minutes, stirring occasionally.

5. Stir in the turmeric powder, ground cumin, and ground coriander, allowing the spices to toast for 30 seconds.

6. Pour in the vegetable broth and bring the mixture to a boil.

7. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.

8. Add the chopped kale and coconut milk. Stir well and allow the soup to simmer for another 5 minutes.

9. Stir in the lemon juice and season with salt and freshly ground black pepper to taste.

10. Serve the soup hot, garnished with fresh parsley or cilantro if desired.

Nutrition Facts

1 serving (621.1g)

Calories		291
% Daily Value*
Total Fat		11.2 g	14%
	Saturated Fat	1.9 g	9%
	Polyunsaturated Fat	1.2 g
Cholesterol		0 mg	0%
Sodium		1151 mg	50%
Total Carbohydrate		42.9 g	16%
	Dietary Fiber	8.1 g	29%
	Total Sugars	14.9 g
Protein		9.9 g	20%
Vitamin D		0.0 mcg	0%
Calcium		201 mg	15%
Iron		3.7 mg	21%
Potassium		1320 mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 391 cal (31.6%%)

Protein: 162 cal (13.1%%)

Carbs: 686 cal (55.4%%)