Detox soup

This soup must be consumed as one of your meals each day for the duration of the detox. You may have it for breakfast, lunch or dinner.  You could make a large amount on weekends, or when you have more time, and consume leftovers during the week. You can vary the ingredients to your own taste and do a mixture of slicing, chopping, dicing and grating to make an attractive texture. At the end of cooking you may blend 4-5 cups of soup to give a thicker soup. Almost anything goes!

Serves:  6-8
Ingredients: 20
Serving size: 691 g
Total calories: 157
Carbohydrates: 24 g
Fat: 5.58 g
Protein: 6.69 g
Fibre: 7 g


  • 1 cup sweet potato, cubed
  • 1 cup carrot, chopped
  • 1 cup pumpkin, chopped
  • 1 cup celery, sliced
  • 1 cup zucchini, chopped
  • 1 cup diced tomato
  • 1 cup cauliflower, chopped
  • 1 cup parsley, chopped
  • 1 cup broccoli, chopped
  • 4 Brussels sprouts, chopped
  • 1 cup frozen peas
  • 1 bunch silverbeet or English spinach, chopped
  • 2 tbsp cold pressed olive oil
  • 2 onions, chopped
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp turmeric
  • 1 tsp nutmeg
  • 3 tsp curry powder
  • 1 cup brown lentils


  1. Heat 2 tablespoons cold pressed olive oil in a large stockpot and brown 2 chopped onions, 1 teaspoon minced garlic, 1 teaspoon minced ginger. Then add 1 teaspoon each of turmeric and nutmeg powder and 3 teaspoon curry powder.
  2. Stir until fragrant then add 10 cups of hot water or until vegetables are covered and 1 cup brown lentils and bring to the boil. The remaining ingredients may be added in any order but preferably hard ingredients first for longer cooking time.
  3. Season the soup to taste and serve.
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