Description
This easy-to-make detox soup is packed with nutritious vegetables like sweet potato, carrots, kale, and kidney beans. It features a flavorful blend of smoked paprika, garlic, and fresh tomatoes, creating a hearty, warming dish perfect for cleansing and nourishing the body. The soup simmers gently to meld flavors and soften veggies, making it a wholesome, comforting meal that’s simple to prepare.
Ingredients
Vegetables
- 1 medium sweet potato, peeled and cut into cubes
- 1 cup carrots, sliced
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups freshly chopped tomatoes (about 2 tomatoes)
- 1 large kale leaf, chopped
- ½ cup chopped parsley
Other Ingredients
- 2 tbsp olive oil
- ½ tsp smoked paprika
- 1 can kidney beans, rinsed and drained
- 4 cups low sodium vegetable broth
- up to 2 cups water, added as needed
- Sea salt and fresh ground black pepper, to taste
Instructions
- Heat the Oil and Cook Vegetables: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the cubed sweet potato, sliced carrots, diced celery, and diced onion. Season with sea salt and fresh ground pepper. Stir well and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Tomatoes, Garlic, and Smoked Paprika: Stir in the freshly chopped tomatoes, minced garlic, and ½ teaspoon of smoked paprika. Cook for about 1 minute, stirring frequently to combine the flavors.
- Add Beans and Broth; Simmer: Add the rinsed and drained kidney beans along with 4 cups of low sodium vegetable broth to the pot. Bring the soup to a simmer over medium-low heat. Let it gently simmer for 45 minutes, stirring occasionally. If the soup reduces too much, add up to 2 cups of water in increments of ¼ cup as needed to maintain desired consistency.
- Add Kale and Parsley: Stir in the chopped kale leaf and chopped parsley. Remove the pot from heat and cover. Let it sit for 5 minutes so the kale wilts gently into the soup.
- Serve and Store: Serve the detox soup warm. Store any leftovers in a sealed container in the refrigerator for up to 3-4 days.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes along with the smoked paprika.
- Adjust the consistency by varying the amount of added water or broth according to your preference.
- This soup freezes well; cool completely before freezing in airtight containers.
- For added protein, consider adding shredded cooked chicken or tofu, though this will change the flavor profile from the original vegetarian recipe.