Name: Anti-Inflammatory Golden Detox Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: International
Ingredients: 1 medium onion, diced; 3 celery stalks, thinly sliced; 4 carrots, peeled and thinly sliced; 3 cups cauliflower florets; 3 cups chopped green cabbage; 3 garlic cloves, minced; 1 teaspoon turmeric; 1 teaspoon cumin; ½ teaspoon paprika; A pinch of chili flakes (optional); ¼ cup fresh parsley, chopped; 3 tablespoons olive oil; 6 cups vegetable broth; 1 ½ teaspoons kosher salt (adjust to taste); ½ teaspoon ground black pepper (adjust to taste); Juice of one lemon

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Introduction

This Anti-Inflammatory Golden Detox Soup is a flavorful and nourishing way to support your wellness. Packed with vibrant vegetables and warming spices like turmeric and cumin, it offers a comforting yet light meal perfect for any season.

A white bowl filled with clear vegetable soup showing bright orange carrot chunks, pale yellow potato cubes, and light green celery pieces, all floating in a warm, brownish broth. On top, fresh dark green parsley leaves add color, with small black pepper specks lightly scattered over the soup surface. The bowl sits on a soft grey cloth with a blurred white marbled background, creating a cozy and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 medium onion, diced
3 celery stalks, thinly sliced
4 carrots, peeled and thinly sliced
3 garlic cloves, minced
3 cups cauliflower florets
3 cups chopped green cabbage
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
A pinch of chili flakes (optional)
6 cups vegetable broth
1 ½ teaspoons kosher salt (adjust to taste)
½ teaspoon ground black pepper (adjust to taste)
¼ cup fresh parsley, chopped
Juice of one lemon

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and carrots, sautéing for 6 to 7 minutes until the vegetables have softened.
Step 2: Stir in the minced garlic, cauliflower florets, chopped cabbage, turmeric, cumin, paprika, and chili flakes if using. Cook for another 2 to 3 minutes until the spices are fragrant.
Step 3: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 15 to 20 minutes or until the vegetables are tender.
Step 4: Season the soup with kosher salt, black pepper, lemon juice, and chopped parsley. Allow it to simmer briefly to blend the flavors before serving warm.

Tips & Variations

For a creamier texture, blend part of the soup before adding the parsley and lemon juice.
Add a handful of spinach or kale towards the end of cooking for extra nutrients.
Use fresh turmeric root if available for a more vibrant flavor.
Adjust chili flakes according to your heat preference or omit for a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water if needed to loosen the consistency.

How to Serve

A dark gray bowl filled with clear yellow broth layered with small cubes of orange carrots, yellow carrots, and white potatoes, all topped with chopped green herbs and scattered black pepper. The bowl sits on a round wooden board on a white marbled surface, with a silver spoon placed next to a folded light gray cloth. In the background, there are three whole red tomatoes and some green leafy herbs slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you prefer, but it will alter the flavor profile slightly. Vegetable broth keeps the soup vegan and light.

Is this soup suitable for freezing?

Absolutely. Freeze the soup in portions using freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.