The perfect 1-pot soup to cleanse and detox, packed with immunity boosting veggies, zucchini noodles. and a delicious detoxifying oil-free broth.
Happy New Year’s Eve Eve.
It’s been freezing here all week, you guys!
The kind of cold that makes you grab hats and scarves and all the accoutrements just to take the pup outside.
To be honest, I didn’t get outside much because I’m still getting over a lingering post-Christmas cold.
We got our first “real” dusting of snow last night, and I skipped my usual Saturday spin class to (try to) enjoy a slower morning.
Partially to procrastinate de-frosting my car…because I’m not entirely sure where my ice-scraper is or if it’s even in my car.
Also to rest up this red Rudolph nose so that it’s presentable to go out tomorrow for New Year’s Eve.
As you might have guessed, we’re going to try out a new winery in the area, and I can’t think of a better way to ring in 2018!
So I’ve been holed up here at home, going a bit crazy, planning for the new year, making soup…
I’m definitely ready to get back into a steady routine in the new year and I’m convinced that it should involve a steady stream of feel-good and good-for-you soups.
This Detox Zoodle Soup (Oil-Free) is the perfect way to warm up, reset, and nourish yourself!
What You Need to Make Detox Zoodle Soup
Here’s what you need to make detox zoodle soup:
- white onion
- white button mushrooms
- Veggie Noodle Co. zucchini spirals
- garlic powder
- ground ginger
- ground turmeric
- ground cumin
- cayenne pepper
- low sodium veggie broth
- kale leaves
- Himalayan sea salt
- black pepper
The spice mixture of cinnamon, cumin, ginger, and turmeric is perfect to warm you from the inside out.
Blended together they create a deep rich amber broth that kind of makes you feel all shiny and new just looking at it.
It’s delicious, peppy, and peppery.
Oh, and it’s oil free, too, if that’s your thing.
Add Zucchini Noodles
This soup is packed with all of my favorite veggies!
I added mushrooms, carrots, broccoli, and carrots to mine, but you can really use whatever you have on hand.
Try adding Veggie Noodle Co. spiraled zucchini for an instant upgrade in convenience and taste!
The spirals kind of melts into the broth to create the most buttery zucchini noodles.
They’re just as much fun corralling with your spoon as they are to eat.
How to Make Oil-Free Detox Soup
In a large saucepan, heat 1/4 cup veggie broth over medium heat.
Add the onion and garlic powder and sauté for about 5 minutes, until onion is soft and translucent.
Add the mushroom, carrots, broccoli, and zucchini spirals and stir to combine, and heat for another 5 minutes.
Stir in the spices: ginger, turmeric, cumin, and cinnamon an sauté for another few minutes until fragrant.
Add the broth and stir to combine.
Bring the soup to a low boil over medium high, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15-20 minutes.
In the last few minutes, stir in a few handfuls of shredded kale and cook until they’re just wilted.
Season with Himalayan sea salt, black pepper, and a big squeeze of fresh lemon.
Swaps and Substitutions
If you’re looking for a bit of heat, try adding a pinch of cayenne pepper.
I love to add 1/2 squeezed lemon to mine for extra nutrients and brightness.
I kept this Detox soup pretty simple so you can make it yours.
It’s delicious as a side or lighter cleansing meal.
If you’re looking for more protein, try adding quinoa, wild rice, or millet right into the bowl.
The grains soak up the delicious broth and give the soup some density!
How to Serve Detox Zoodle Soup
Enjoy this Detox Zoodle Soup (Oil-Free) as a cozy cleansing lunch or dinner.
I like to make a big pot and reheat the leftovers for dinners and lunches throughout the week.
I always serve mine with 1/2 sliced avocado for some healthy fats.
It’s the kind of soup you’re absolutely ecstatic to see in the fridge after a long cold commute home.
Happy New Year, friends!
I hope this soup makes your 2018 beginnings bright!
Store leftover soup in the refrigerator for 5-7 days and reheat before serving.
More Vegan Soups
I Want to Hear From You
If you make this Detox Zoodle Soup recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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The perfect 1-pot soup to cleanse and detox, packed with immunity boosting veggies and zucchini noodles in a detoxifying oil-free broth.
- 1/2 white onion, diced
- 3 cups white button mushrooms
- 1 cup chopped carrots
- 3 cups chopped broccoli florets
- 2 cups Veggie Noodle Co. zucchini spirals
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/2 tsp ground turmeric
- 2 tsp ground cumin
- dash of cinnamon
- pinch of cayenne pepper (optional)
- 5 cups low sodium veggie broth
- 2 cups torn kale leaves
- Himalayan sea salt, to taste
- Black pepper, to taste
- fresh lemon juice
- In a large saucepan, heat 1/4 cup veggie broth over medium heat.
- Add the onion and garlic powder and sauté for about 5 minutes, until onion is soft and translucent.
- Add the mushroom, carrots, broccoli, and zucchini spirals and stir to combine, and heat for another 5 minutes.
- Stir in the spices: ginger, turmeric, cumin, and cinnamon an sauté for another few minutes until fragrant.
- Add the broth and stir to combine.
- Bring the soup to a low boil over medium high, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15-20 minutes.
- In the last few minutes, stir in a few handfuls of shredded kale and cook until they’re just wilted.
- Season with Himalayan sea salt, black pepper, and a big squeeze of fresh lemon.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!