This Tuscan Veggie Detox Soup will be a staple this Fall and Winter … trust me. It allows you to balance indulging in seasonal treats while making healthy choices.
It’s that time of year where all I want to do is curl up in a blanket on the couch with a bowl of warm soup and watch Hallmark movies all day. It’s also the time of year where calendars get jam packed with holiday parties and social events, and the day after isn’t so pretty if you’ve had one too many drinks or took a dive into the sweets table. So let’s make it a win-win for both of these scenarios with this delicious and cozy Tuscan veggie detox soup!
If I could, I would have soup every night of the week. It’s relatively easy to make, usually only requires one pot and the healthy flavor combinations are endless. I also happen to be cold all the time, so a nice warm cup of soup is a fantastic way to warm my body from the inside out.
Meal Prep-Friendly Veggie Detox Soup
Soup is also a great solution for meal prep on the weekends, as you can make a big pot, store half in the fridge for the week and the other half in the freezer for later in the month. There’s nothing better than already having dinner waiting for you, right?
Especially during this time of year where it seems as if most nights of the week are scheduled with holiday parties, work events or family gatherings. And with these late nights usually comes grogginess, bloating and serious lack of motivation the next day. Are you shaking your head in agreement because you can totally relate?
This Tuscan veggie detox soup highlights the delicious flavors of winter including leafy greens that are great for detoxing the body (you know, from all of those holiday sweets and treats), as well as garlic, onions and leeks which all help improve blood flow in the body and reduce congestion, an important health benefit for cold and flu season!
Enough convincing you why this soup should be on regular rotation in your household, let’s get to the recipe…Print
This Tuscan Veggie Detox Soup will be a staple this Fall and Winter. Indulge in holiday treats and follow it with with this soup recipe.
- 2 Tablespoon olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 leeks, thinly sliced
- 2 cans cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 6 oz. mixed baby greens (spinach or kale)
- 1 lemon, juiced
- In a large dutch oven or soup pot, heat the olive oil. Saute the onions for about 5 minutes, or until translucent. Add the garlic, carrots and leeks and saute for another few minutes. Add the beans and vegetable broth; bring to a boil, then simmer for 25 minutes.
- When ready to serve, puree the soup with a hand immersion blender (or ladle 1/2 of the soup into a blender and blend), leaving the consistency slightly chunky. Add in the baby greens and stir until just wilted and the squeeze of lemon juice!
This soup is fantastic leftover, or can be stored in the freezer for up to two months.
Keywords: 30-minute meal, detox, detox soup, one pot, soup, veggie soup, fall recipe, fall, comfort soup