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Lemon Turmeric Detox Soup - Bright, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 inches fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 teaspoons ground turmeric (or 1 tablespoon fresh grated turmeric)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium zucchini, diced (optional)
  • 1 head of cauliflower, small florets (or 2 cups broccoli)
  • 1 cup baby spinach or chopped kale
  • 6 cups low-sodium vegetable or chicken broth
  • 1 can (15 oz) chickpeas, drained and rinsed (or 2 cups cooked)
  • Juice and zest of 1–2 lemons (to taste)
  • Fresh parsley or cilantro, chopped
  • Salt and black pepper
  • Optional: Cooked shredded chicken or cooked quinoa for extra protein
  • Optional: 1 teaspoon honey or maple syrup to balance acidity
  • Optional: 1/2 teaspoon black peppercorns (for simmering, boosts turmeric absorption)

Method
 

  1. Warm the pot: Heat 1–2 tablespoons of olive oil in a large soup pot over medium heat. You want a gentle shimmer, not smoke.
  2. Sauté aromatics: Add the onion with a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and ginger and cook 1 minute until fragrant.
  3. Bloom the spices: Add turmeric, cumin, and red pepper flakes. Stir for 30–60 seconds to wake up the flavors. If it looks dry, splash in a bit of broth to prevent sticking.
  4. Add hardy veggies: Stir in carrots and celery. Cook 3 minutes to soften slightly.
  5. Build the broth: Pour in the broth. Add cauliflower (and zucchini, if using). Toss in a few whole peppercorns if you like. Bring to a gentle boil, then reduce to a simmer.
  6. Simmer: Cook 12–15 minutes, until the vegetables are tender but not mushy.
  7. Add protein and greens: Stir in chickpeas, spinach or kale, and any cooked chicken or quinoa. Simmer 3–5 minutes to warm through.
  8. Finish with lemon: Turn off the heat. Add lemon zest and juice to taste. Start with half a lemon, then add more as you like. If the soup tastes too sharp, stir in a teaspoon of honey or maple syrup to balance.
  9. Season: Add salt and black pepper. Taste and adjust the lemon, salt, and heat level to your preference.
  10. Garnish and serve: Ladle into bowls and top with chopped parsley or cilantro. A drizzle of olive oil is a nice finishing touch.