3 Detox Soup Recipes for a Successful Cleanse 

Since soups are predominantly made with vegetables instead of fruits, they are low in sugar but are packed full of nutrients and can be very filling. Additionally, when chopped and blended they can also be easy on the digestive system.

Benefits of Soup During a Detox

Soups can be a great way to transition back into eating solid food after fasting. Fasting during a detox can be for a few days or even just doing intermittent fasting. Either way, soups are the perfect way to ease your digestive organs back into solid food. Below are some of the best soup detox recipes. All include ingredients that support your detoxification system.

Best Detox Soup Recipes

Celery Root Detox Soup


  1. SERVES 2-4
  2. 2 medium leeks, white and light green part only
  3. 2 tablespoons olive oil
  4. salt
  5. 3 garlic cloves
  6. 1 teaspoon thyme leaves
  7. 1 medium piece celery root, peeled and cut into 1 inch pieces (about 1 pound)
  8. 2 ½ cups chicken (or vegetable) stock
  9. 1 ½ teaspoons lemon juice


1. Rise and half the leeks. Cut into 1/3 inch slices. Sauté leeks in olive oil with a pinch of salt, until tender and golden – about 10 minutes. Add thyme and garlic – sauté 3 more minutes.

2. Add celery root, a pinch of salt, and a generous grinding of black pepper.

3. Add the chicken or vegetable stock. Bring to boil, then reduce to a simmering heat. Cover. Cook for 20 minutes, or until the celery root can be easily cut.

4. Blend until smooth in a blender.

5. Add lemon juice and taste for seasoning.

Thai Cauliflower Detox Soup


  1. 1 Tbsp. olive or coconut oil
  2. 1 bay leaf
  3. 1 ¼ tsp. ground cumin
  4. 1 tsp. kosher salt
  5. 1 tsp. ground turmeric
  6. ½ tsp. ground coriander
  7. ⅛ tsp. ground cardamom
  8. Dash of ground black pepper
  9. Dash of crushed red pepper flakes
  10. 2 medium yellow onions – diced
  11. 4 garlic cloves, minced
  12. 4 ½ cups vegetable broth
  13. 1 large head of cauliflower, evenly roughly chopped bite size
  14. 1 cup canned coconut milk – full fat
  15. 1 Tbsp. apple cider vinegar
  16. Optional garnish with a dash of fresh dill 


  1. In a large pot, heat the oil over medium-low. Saute the onions with pepper flakes, stirring occasionally, until the onions become translucent; about 7-10 minutes. Then, add the garlic and saute another few minutes.
  2. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, or until the cauliflower is tender. 
  3. Remove from heat and transfer carefully to a blender (or use a hand blender in the pot). Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
  4. Put back to the pot and stir in the coconut milk and vinegar. Bring back to heat over low, do not boil.
  5. Remove from heat and serve hot and topped with fresh dill and ground black pepper or desired garnishes.

Detox Vegetable Soup


  1. 4 cup butternut squash – peeled and cubed
  2. 4 cup carrots – peeled and sliced
  3. 4 cup potatoes – chopped
  4. 4 cup celery – chopped
  5. 2 cup green lentils
  6. 1 1/2 cup yellow split peas (or just use more lentils – switch it up and try a different color of lentils)
  7. 2 onion – chopped 
  8. 10 cloves garlic – diced
  9. 16–20 cups vegetable or chicken broth
  10.  4 teaspoon herbs de provence
  11.  2 teaspoon salt – or to taste
  12.  4–6 cups kale – leaves chopped
  13.  2 cup parsley – chopped
  14. 1 cup olive oil – rosemary olive oil or other herb infused oil is delicious
  15.  a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite (x2)


  1. Place ingredients 1-11 in a crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours. Or for a large soup pot cook for 5-6 hours on low heat on the stovetop.
  2. Place 4 cups of soup in a blender with the olive oil. 
  3. Pulse until semi-smooth and slightly creamy-look.
  4. Add mixture back to the pot and stir to combine. 
  5. Stir in the kale and parsley. 
  6. Turn the heat off and just let everything simmer before serving.
  7. Season to taste (add the sherry, vinegar, and/or lemon juice at this point).