• 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup chopped kale or spinach
  • 1 can (15 oz) diced tomatoes (preferably no salt added)
  • 6 cups vegetable broth (low sodium)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • Fresh lemon juice (from 1 lemon)
  • Fresh parsley or cilantro for garnish


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they become translucent.
  2. Add the chopped carrot, celery, and bell peppers to the pot. Sauté for another 5-7 minutes, or until the vegetables start to soften.
  3. Stir in the zucchini, broccoli, and cauliflower florets. Cook for an additional 5 minutes.
  4. Add the chopped kale or spinach to the pot and sauté for a couple of minutes until it wilts.
  5. Pour in the diced tomatoes, vegetable broth, turmeric, ground cumin, paprika, and ground ginger. Season with salt and black pepper to taste. Stir well to combine.
  6. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until all the vegetables are tender.
  7. Remove the soup from the heat and add the fresh lemon juice. Adjust the seasoning, if necessary, by adding more salt, pepper, or lemon juice to taste.
  8. Ladle the soup into bowls and garnish with fresh parsley or cilantro.

Enjoy your homemade vegan detox soup! This soup is not only delicious but also a great way to nourish your body with healthy ingredients.