Inspired by French culinary traditions, this hearty detox soup invites you to enjoy a palette of seasonal vegetables steeped in flavors that encourage healthy living. Perfect for sharing a moment with loved ones, its balance of taste and nourishment epitomizes the best of healthy soup recipes and lively community spirit.

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I discovered the secret of French Detox Soup when I first heard about it from my trim, stylish French mother-in-law. Every Sunday after a big family meal, she would say, “Tonight and tomorrow, I’m having soup and a yogurt for dinner!” I must admit, I used to think a healthy soup was lacking in flavor, but her take on it totally changed my mind.

I love how this recipe combines simple ingredients like olive oil, a chopped large onion, and garlic minced perfectly together with carrots and celery to create a savory base. Then, adding in a leek and diced ripe tomatoes sets it apart by giving it a unique twist.

I also toss in some zucchini and kale along with vegetable broth and a bay leaf, finishing with salt, pepper and fresh parsley for that punch of brightness. This isn’t your typical soupy meal but a fresh and innovative approach to getting back on track.

Why I Like this Recipe

I really love this recipe because it makes me feel healthy and satisfied. First, I love how it’s packed with lots of different veggies that make it super nutritious and hearty. It always leaves me feeling energized without feeling overly heavy. Second, I like that its pretty simple and quick to make, which means I can whip it up without too much fuss even after a long day. Third, the flavors all mash together in a cozy way that reminds me of home cooking; the garlic, onion, and a touch of olive oil really bring everything to life. Lastly, I have a soft spot for the back story too – it reminds me of my French mother-in-law’s style of cooking and those relaxed, family-filled Sundays.

Ingredients

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Olive oil gives healthy fats and a smooth, rich base for this tasty soup.
Onions add fiber and a subtle sweetness when they get soft in the pot.
Garlic, although a little strong, boosts flavor and helps support your immune system.
Carrots offer natural sweetness and plenty of fiber while packing vitamin A.
Celery delivers crunch and light flavor plus a good hit of vitamins and hydration.
Tomatoes bring tangy acidity and antioxidants like vitamin C and lycopene.
Kale is super nutritious, loaded with vitamins and extra fiber for detox perks.

Ingredient Quantities

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, minced

3 carrots, peeled and cut into chunks

2 celery stalks, chopped

1 leek, cleaned and thinly sliced

2 ripe tomatoes, diced

1 small zucchini, chopped

200 g kale (or spinach if you prefer)

6 cups vegetable broth

1 bay leaf

Salt, to taste

Pepper, to taste

Fresh parsley, roughly chopped for garnish

How to Make this

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1. In a large soup pot, heat 2 tbsp olive oil over medium heat then add the chopped onion and minced garlic. Stir and cook till the onion gets soft and a bit golden.

2. Toss in the carrots, celery and thinly sliced leek and cook for about 5 minutes until things start to soften up.

3. Add the diced ripe tomatoes along with the chopped zucchini and stir well.

4. Mix in the kale (or spinach if you like) and let it wilt a little before adding the next ingredient.

5. Pour in the 6 cups of vegetable broth and add the bay leaf.

6. Season with salt and pepper to taste; don’t be shy but adjust it slowly.

7. Bring it all up to a boil then lower the heat and let it simmer for around 25 minutes, or until the veggies are tender.

8. Give it a good stir every now and then so everything cooks evenly.

9. Once done, remove the bay leaf and taste to check if you need more salt or pepper.

10. Serve hot, sprinkled with roughly chopped fresh parsley and enjoy the cozy, healthy goodness!

Equipment Needed

1. Large soup pot – you’ll need one that’s big enough to hold all the ingredients and the vegetable broth
2. Chef’s knife and cutting board – for chopping the onions, garlic, carrots, celery, leek, tomatoes, and zucchini
3. Measuring spoons and a measuring cup – to measure out the olive oil and vegetable broth accurately
4. Wooden spoon (or any sturdy stirring spoon) – for stirring everything as it cooks
5. Stove – to heat your soup pot over medium heat and bring the mixture to a boil

FAQ

Can I use spinach instead of kale in this soup?

Yes, you can use spinach. It gives a slightly different flavor but works just fine.

How long do I need to simmer the soup?

Let it simmer for about 30 minutes so all the flavors can mix together well.

Can I freeze the French Detox Soup?

Yes you can freeze it. Just cool it down completely first and then put it in an airtight container. It will keep for about 2 months.

Do I need to stir the soup often while cooking?

You dont have to stir all the time but check it now and then to stop any veggies from sticking to the bottom.

What kind of broth should I use?

Vegetable broth is best for this recipe, but feel free to use chicken broth if thats what you have.

French Detox Soup Recipe Substitutions and Variations

If you don’t have olive oil, you can use avocado oil or even grapeseed oil, but it might change the taste a bit.
If leeks are hard to come by, you can try green onions as a substitute. They give a similar flavor, even though it’s a bit milder.
If kale isn’t available or you just want a different twist, baby spinach or Swiss chard works well in its place.
If you can’t find vegetable broth, chicken broth can be used instead, though it will add a slightly meatier flavor to your soup.

Pro Tips

1. Try prepping all your veggies before you start cooking so you dont have to scramble halfway through. It really helps keep the flow and makes sure everything cooks evenly.
2. When you add the salt, do it gradually and give it a taste every now and again. This way you wont overdo it and keep the flavors balanced.
3. For an extra flavor kick, you can toss in a pinch of dried herbs like thyme or oregano. It gives the soup a deeper taste without changing its simple nature.
4. After the soup is done simmering, let it sit covered for a few minutes. This little pause lets the flavors really blend together and makes your soup taste even better.

French Detox Soup Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

124

kcal

Equipment: 1. Large soup pot – you’ll need one that’s big enough to hold all the ingredients and the vegetable broth
2. Chef’s knife and cutting board – for chopping the onions, garlic, carrots, celery, leek, tomatoes, and zucchini
3. Measuring spoons and a measuring cup – to measure out the olive oil and vegetable broth accurately
4. Wooden spoon (or any sturdy stirring spoon) – for stirring everything as it cooks
5. Stove – to heat your soup pot over medium heat and bring the mixture to a boil

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
3 carrots, peeled and cut into chunks
2 celery stalks, chopped
1 leek, cleaned and thinly sliced
2 ripe tomatoes, diced
1 small zucchini, chopped
200 g kale (or spinach if you prefer)
6 cups vegetable broth
1 bay leaf
Salt, to taste
Pepper, to taste
Fresh parsley, roughly chopped for garnish

Directions

In a large soup pot, heat 2 tbsp olive oil over medium heat then add the chopped onion and minced garlic. Stir and cook till the onion gets soft and a bit golden.
Toss in the carrots, celery and thinly sliced leek and cook for about 5 minutes until things start to soften up.
Add the diced ripe tomatoes along with the chopped zucchini and stir well.
Mix in the kale (or spinach if you like) and let it wilt a little before adding the next ingredient.
Pour in the 6 cups of vegetable broth and add the bay leaf.
Season with salt and pepper to taste; don’t be shy but adjust it slowly.
Bring it all up to a boil then lower the heat and let it simmer for around 25 minutes, or until the veggies are tender.
Give it a good stir every now and then so everything cooks evenly.
Once done, remove the bay leaf and taste to check if you need more salt or pepper.
Serve hot, sprinkled with roughly chopped fresh parsley and enjoy the cozy, healthy goodness!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.