Go Back
–+ servings
Detox Soup

Healing Detox Soup with Sweet Potatoes and Kale Delight

A nourishing Detox Soup that combines sweet potatoes and kale for a comforting dinner option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium sweet potato adds a beautiful sweetness and creaminess
  • 1 cup carrots provides a vibrant color and rich flavor
  • 2 stalks celery adds crunch and a fresh note to the soup
  • 1 small yellow onion enhances the base with savory depth
  • 2 tablespoons olive oil essential for sautéing and infusing flavors
  • 2 cloves garlic brings aromatic richness to the mix
  • 2 medium freshly chopped tomatoes contribute acidity and brightness
  • 1 teaspoon smoked paprika lends a warm, smoky taste perfect for a detox soup
  • 1 can kidney beans boosts protein and fiber for a filling meal
  • 4 cups low sodium vegetable broth serves as a flavorful, wholesome foundation
  • 2 cups water used as needed for desired soup consistency
  • 1 large kale leaf packed with nutrients and a slight earthy flavor
  • 2 tablespoons chopped parsley adds a refreshing finish and brightens the soup
  • to taste sea salt enhances the overall flavor profile
  • to taste fresh ground pepper enhances the overall flavor profile

Equipment

  • Large pot

Method
 

How to Make Detox Soup
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  2. Stir in the diced sweet potato, chopped tomatoes, smoked paprika, and kidney beans. Mix well to combine all the flavors.
  3. Add the low sodium vegetable broth and enough water to reach your desired soup consistency. Bring it to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes until the sweet potato is tender.
  4. Gently fold in the chopped kale and parsley. Allow it to simmer for a few more minutes, just until the kale has wilted. Season with sea salt and fresh ground pepper to taste.
  5. For an extra kick, sprinkle some red pepper flakes on top before serving.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Refrigerate leftovers in an airtight container for up to three days. This soup makes for a refreshing meal prep option throughout the week.

Tried this recipe?

Let us know how it was!