6 Detox Soups for Weight Loss (w/ Recipes)

Detox soup is a great option to help with weight loss because it is made with vegetables like leeks, tomato, zucchini, carrots, and kale, which are low in calories and high in fiber, helping to decrease hunger and facilitate weight loss.

Detox soup also contains high amounts of vitamins and compounds with diuretic and antioxidant properties that help detoxify the body and reduce fluid retention, leading to weight loss. 

Detox soup can be used as one part of a healthy weight loss plan. In order to lose weight, it is important to maintain a healthy, well-balanced diet in addition to regular physical exercise 3 to 5 times a week. 

1. Detox soup with celery

Ingredients:

• 1/2 an onion, diced;
• 2 garlic cloves, minced;
• 3 celery stalks, chopped;
• 3 medium carrots, chopped;
• 1 small head of broccoli, chopped;
• 1 tomato, chopped;
• 6 cups water;
• 2 cups sliced kale;
• 1 cup chopped cabbage;
• 1 Tbsp fresh ginger, peeled and chopped;
• 1 tsp turmeric;
• 1/2 tsp cinnamon;
• 1 Tbsp olive oil;
• Pepper to taste;
• Sea salt to taste;
• Juice of 1/2 a small lemon.

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomato, and ginger. Stir and let cook for 3 minutes, adding 1/4 cup of water to the pot. Add the turmeric, cinnamon, and salt and pepper to taste. 

Add the rest of the water and let the soup simmer on low for 10-15 minutes, or until the vegetables are tender. Add the kale, cabbage, and lemon juice during the final 2-3 minutes of cooking. Remove from the heat and serve immediately. 

2. Broccoli soup

Ingredients:

• 300g (10 oz) broccoli;
• 1 medium potato;
• 2 carrots;
• 1 leek;
• 1 medium onion;
• 2 garlic cloves, minced;
• 1 Tbsp olive oil;
• 2 Tbsp chopped cilantro;
• 1 L of water;
• Salt and pepper to taste.

Instructions:

Wash and chop the broccoli, leeks, potato, and carrots. Heat the olive oil in a pot and add the onion and garlic. Let the onion and garlic cook for a bit before adding the potato, leeks, carrots, and water. Simmer until the vegetables are tender.

Add the broccoli and cook for 5 more minutes. Remove the pot from the heat and add cilantro, salt, and pepper. Mix well and serve.

3. Chickpea squash soup

Ingredients:

• 500g (1 lb) squash;
• 3 medium carrots;
• 1 onion, diced;
• 3 garlic cloves, minced;
• 3 cups cooked chickpeas;
• 1 Tbsp olive oil;
• Salt and pepper to taste;
• Water.

Instructions:

Wash, peel, and chop the squash and carrots. Sauté the onions and garlic in a pot with the olive oil for 3 minutes. Add 2 cups of the chickpeas to the pot. 

Add salt and pepper and enough water to cover the vegetables. Bring to a boil and let simmer for 15 minutes. Use an immersion blender or mixer and blend until smooth. Add the rest of the chickpeas and let simmer for 15 more minutes. Stir until combined and serve immediately.

4. Carrot ginger soup

Ingredients:

• 5 carrots, roughly chopped;
• 2 cm fresh ginger, chopped;
• ¼ of an onion, diced;
• 1 Tbsp olive oil;
• ½ tsp salt;
• Pepper to taste;
• 4 cups water.

Instructions:

Sauté the onion in a pot with the olive oil. Add the rest of the ingredients and cook over medium heat for 20 minutes. Remove from the heat and let cool slightly. Use an immersion blender or mixer to blend until smooth. Serve immediately. 

5. Lentil soup with turmeric

Ingredients:

• 3 carrots, chopped;
• 1 cup soaked lentils;
• 1 onion, diced;
• 3 garlic cloves, minced;
• 1 ½ tsp turmeric
• 1 Tbsp olive oil;
• Salt to taste;
• 5 cups water.

Instructions:

Add oil to a pot over medium heat. Add the onion and sauté until golden. Add the garlic, salt, and turmeric. Stir for a few seconds, then add the carrots and lentils. Cook for a few more minutes, stirring occasionally. Add the water, cover, and let simmer for 20 to 30 minutes or until the lentils are tender. Add a bit more water during cooking if necessary. Serve while still hot.

6. Beet and ginger soup

Ingredients:

• 4 medium beets;
• 1 small onion, diced;
• 1 Tbsp olive oil;
• Salt and pepper to taste;
• Turmeric to taste;
• Ground ginger to taste;
• Water.

Instructions:

Wash, peel, and cube the beets. Add the olive oil, onions, and seasoning to a pot and sauté until golden. Add the beets and cook for an additional minute. Add enough water to cover the beets and let simmer for about 15 minutes. Remove from the heat and use an immersion blender or mixer to blend the mixture until smooth. Serve immediately.