Vegan detox soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery sticks, diced
1 medium parsnip, diced
1 medium zucchini, cubed
½ small red cabbage, sliced (about ½ lb/ 225 g)
2 large garlic cloves, minced
1 teaspoon dried oregano
1-2 tablespoons fresh thyme, finely chopped
1 can (14 oz / 400 g) chickpeas, drained and rinsed
6 cups (1.5 litres) vegetable stock
Juice of half a lemon
2 cups (75 g) Tuscan kale, roughly chopped
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, celery and parsnip for 8-10 minutes over medium heat until softened.
Add the zucchini and red cabbage and continue to cook for 2-3 minutes.
Stir in the garlic, oregano and fresh thyme and cook for another minute.
Add the chickpeas and vegetable stock and bring to a boil. Lower the heat, place a lid on the pot and simmer for 15 minutes.
Stir in the lemon juice and kale and simmer for 2-3 minutes until the kale is wilted.
Adjust the seasoning and serve.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 664mgCarbohydrates: 39gFiber: 9gSugar: 14gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.
