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Summer Vegetable Detox Soup

Natalie Eng | Naturally Natalie Eng
Light and delicious summer vegetable and mung bean soup to help nourish your body and clean out toxins.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Main Course, Side Dish, Soup
Cuisine dairy-free, gluten-free, healthy, vegetarian


  • Soup pot


  • 8 c. Water
  • 4 tbsp Olive Oil Organic Extra Virgin (my preference)
  • 1 c. Celery Chopped
  • 1/3 Onion Diced (I like red!)
  • 3 Garlic Cloves Peeled and minced
  • 3/4 c. Mung Beans Cooked (see first instruction)
  • 1 1/2 c. Carrots Peeled and chopped
  • 1/2 Purple Cabbage Optional to add in Kale also
  • 1 c. Broccoli Floriets
  • 1 Yellow Squash Chopped
  • 1 Zucchini Chopped
  • 1 1/2 c. Okra Chopped or full
  • 1 pinch Paprika
  • 2 tsp. Pink Himalayan Salt
  • 1 tsp. Black Pepper
  • Handful Parsley
  • Sprig Thyme Optional



  • To cook mung beans: Boil a pot of water and then add in the mung beans. Let sit for 15 minutes. Then drain and rinse. Add mung beans back into the pot with 1 1/2 cups of water and bring to a boil and then let simmer for about 20 minutes or until beans are fully cooked.
  • In a large soup pot, saute the chopped onions and garlic in the olive oil over medium-high heat for 1-2 minutes.
  • Add in the carrots and celery and saute another 4 minutes.
  • Add in the cabbage/kale blend and continue sauteing for 3 more minutes.
  • Add in the 6 cups of water and the cooked mung beans. and then salt, pepper, and paprika. Bring to boil and let simmer for about 5 minutes, stirring often.
  • Add broccoli, zucchini, squash and okra and bring to another boil and let simmer another 3-5 minutes.
  • Taste soup and add in parsley, thyme, or any other desired herbs and spices.


Best served immediately but can be kept in the fridge up to a week and in the freezer up to 6 months.
Keyword Vegetarian