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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.
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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

Equipment

  • Soup pot

Ingredients
  

  • 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

Instructions
 

Recipe:

  • 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.

Notes

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