Light & Fresh Vegetable Detox Soup (Low FODMAP + Vegan)
This soothing vegetable detox soup is creamy yet light, made of fresh vegetables and turmeric. It's perfect for a liver detox and is gluten-free, dairy-free and vegetarian. You puree half of the vegetables to get some body, along with a little coconut cream. Some people don’t tolerate coconut milk or cream well, so feel free to omit if you fall into that camp. You can sub 1 cup almond or oat milk, or simply use a very flavorful stock or broth. For Low FODMAP folks: use only green scallions and LF stock.
Servings 4
Equipment
Ingredients
- 2 tablespoons olive or coconut oil
- 2 medium yellow or orange bell peppers finely diced
- 2 medium carrots finely diced
- 4 scallions or spring onions white and green parts separated, thinly sliced
- 2 medium zucchini 3/4 pound, finely diced
- 2 medium summer squash 3/4 pound, finely diced
- 2 teaspoons sweet paprika
- 2 teaspoons ground turmeric
- One 5.4 ounce can unsweetened coconut cream optional, see note
- 1 quart vegetable or chicken stock
- 2 teaspoons sea salt
- 2 tablespoons lime juice
- ¼ cup roughly chopped fresh cilantro
Instructions
- In a large Dutch oven or saucepan, heat the oil over medium-high heat. Add the bell pepper, carrot and white scallions, if using. Sauté for 7 to 10 minutes, or until starting to brown and caramelize. Stir in the zucchini, summer squash, paprika and turmeric. Cook for 4 minutes more, until very fragrant and starting to soften.
- Pour in the coconut cream (if using), stock, and salt, scraping up any brown bits that may have formed on the bottom of the pan. Simmer rapidly over medium-high heat for about 5 minutes, until the squash is fork tender but not too mushy. Remove from the heat and stir in the lime juice and half the cilantro.
- With an immersion blender or stand blender, puree half of the soup, making sure there are still plenty of chunks to make it chowder-like. Garnish with the remaining cilantro and enjoy.