The best detox soup recipe ever

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While you can’t eat and “detoxify” your body immediately, you can take actions every day to naturally support your body’s detoxification organs, such as the liver and kidneys.

That’s why you love this detox soup!

It’s a pleasant filling method that can incorporate more anti-inflammatory foods into your day without taking huge steps. You don’t have to eat every day to see the results, but of course you can.

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“The soup was amazing. It was delicious and had some spice flavor. My husband was not a fan of lentils, but this soup won him. Highly recommend it. It doesn’t taste like detox soup, it’s a delicious soup.” – Sugey

Lift some detox soup from a white cup with lentils and carrots.

Detox soup ingredients

Here is what you need:

vegetable. Carrots, onions and celery create a aromatic basis for this soup. It’s also a good choice if you want to stir some chopped kale or spinach on the end.
Lentils. These are good sources of soluble fiber and can help remove cholesterol and excess hormones from the bile circulating in the body. (Click the underlined link to study.)
Garlic + ginger. These two are known for their anti-inflammatory properties and also add an extra flavor to your soup.
spices. Pantry staples, such as dry thyme, turmeric, salt and pepper, can help the broth produce plenty of flavor during the thin process.
coriander. This fresh herb not only adds flavor, but also adds polyphenols, which may help prevent type 2 diabetes and obesity.
Coconut milk. This adds the creamy flavor of dairy-free and makes the soup richer and more indulgent. However, this is optional if you are willing to skip it.

You will notice that this recipe does not require vegetable soup. Using water as a base helps you control the flavor and as the vegetables are cooked together, it will produce a lot!

Carrots, celery, onion, garlic, lemon, coriander, lentils and spices marked on a cutting board.

How to make detox soup

Step 1:

In a large pan over medium-high heat, add drizzle of olive oil, and chop the onion, carrots and celery.

Stir the vegetables until they start to soften, which should take about 5 minutes.

Carrots, celery and onion with ginger, garlic, turmeric and thyme.

Step 2:

Add chopped garlic, ginger, turmeric and dried thyme. Stir briefly until the spice has aroma. This should take about 1 minute.

Pour in water immediately and scrape the bottom of the pan with a spatula. This will ensure no spice burns to the bottom of the pan.

Then add dried lentils, salt and black pepper. Bring the liquid to a boil. After boiling, reduce the heat and cover the pan with a lid. Let the soup cook until the lentils are tender. This should take about 30 minutes.

Detox lentil soup, cooked on a pot with fresh coriander.

Step 3:

Once the lentils are tender, you can taste the soup and add extra salt if needed. (I always add another teaspoon, but this will vary depending on the type of salt you use. The taste of meal salt is different from sea salt.)

Finish it, add lemon juice and fresh cilantro, which will quickly wilt when you stir the hot soup. These final touches make the soup taste like it was made in a restaurant. If you are not a fan of cilantro, you can use fresh parsley instead.

Changes in cream soup

Stir 1/2 cup to 1 cup coconut milk. This is optional, but delicious! When adding extra liquid, some extra salt may be required. If your soup tastes bland, you may not have added enough salt. (If you end up over-salted soup; add some coconut milk to dilute it, this is also an option!)

Stir the coconut milk in the jar and add the detox soup.

Storage tips for detox soup

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, heat a portion of it in a small pot over medium heat on the stove. Stir frequently for about 5 minutes, or until the soup is heated.

Also, you can microwave for 60 seconds, stir well, and then use 30 seconds intervals until you reach the desired temperature again.

1 spoon Extra Olive Oil
1 Yellow onion chopped
3 carrot chopped
3 Celery stems chopped
5 Garlic cloves chopped
1 inch Fresh ginger chopped
1½ teaspoon Ground turmeric
1½ teaspoon Dried thyme (or 1 teaspoon freshly chopped rosemary)
6 cup water
1 cup Dried green or brown lentils
2 teaspoon Fine sea salt
½ teaspoon Grind black pepper
½ cup Fresh coriander chopped
1 spoon Freshly squeezed lemon juice (or taste)
½ to 1 cup Whole fat coconut milk (Optional for cream)

In a large pot (I use a 6 quart pan), heat the olive oil over medium heat. Add the onion, carrots and celery and stir until tender about 5 minutes.
Add garlic, ginger, turmeric and thyme and stir until fragrant, about 1 minute. Add water immediately afterwards so the garlic won’t start burning.
Add lentils, 1 teaspoon salt and black pepper. Bring the liquid to a boil and lower the heat to a heat. Cover with soup and let the soup cook until the lentils are tender, about 30 minutes.
When the lentils are soft, add the remaining 1 teaspoon of salt and cilantro and lemon juice. Coriander will wither quickly in the hot soup. Adjust any seasonings to taste and back up the warmth. If necessary, stir ½ cup of coconut milk in cream. (You can add 1 cup to get more cream, but add extra salt if needed, as the added liquid dilutes the flavor.)
The remaining detox soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Assuming you can get 9 cups from this recipe, the nutritional information is about 1 1/2 cups of soup without coconut milk. (You may get more!) This information is calculated automatically using general ingredients, so this is just an estimate, not a guarantee.
Lentil Note: This recipe works well with green, brown or black lentils. Red lentils cook faster, so you may only be able to reduce the cooking time to 20 minutes. (Remember that the texture of the red lentils will have a pasty texture that won’t retain its shape. See my Red lentil soup recipe for reference.)
Update Note: This recipe was updated in December 2024 to add optional coconut milk. If you like the original recipe, you can find it here.