Fall Detox Soup – Gluten-Free + Vegan Recipe | Yummly
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Fall Detox Soup – Gluten-free + Vegan

TASTY YUMMIES(2)
Jennifer Daniels: "Would definitely make this again - I subbed kidne…" Read More
21Ingredients
80Minutes
270Calories
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Fall Detox Soup – Gluten-free + Vegan

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Ingredients

US|METRIC
8 SERVINGS
  • 1 Tbsp. olive oil (coconut oil or ghee)
  • 1 onion (large, chopped)
  • 1 leek (large, cleaned well and cut into half lengthwise then into thin slices)
  • 2 celery stalks (chopped)
  • 2 pepper (your choice, diced, I went with two Anaheim peppers)
  • 8 cloves garlic (minced)
  • 2 carrots (scrubbed clean, peeled and chopped)
  • 4 rutabagas (small, peeled and cut into medium dice)
  • 1 cabbage (very small or 1/4 of a medium head of, core removed and sliced thinly, about 2 cups)
  • 3 cups butternut squash (peeled and cubed, you could also select Kobucha squash or pumpkin)
  • 10 cups water
  • oregano
  • fresh herbs
  • rosemary
  • 3 Roma tomatoes (with seeds and skin, diced)
  • 2 cups aduki beans (cooked, aka adzuki or azuki beans*)
  • 1 bunch kale (stems remove and leaves roughly chopped)
  • 2 Tbsp. apple cider vinegar
  • sea salt (Pink Himilayan, to taste)
  • cracked black pepper (fresh, to taste)
  • 1 pinch red pepper flakes (optional)
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    NutritionView More

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    270Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories270Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium220mg9%
    Potassium1880mg54%
    Protein11g22%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber17g68%
    Sugars15g30%
    Vitamin A350%
    Vitamin C320%
    Calcium35%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Reviewer Profile Image
    Jennifer Daniels 2 years ago
    Would definitely make this again - I subbed kidney beans for the aduki - I didn't have parsnips, just added yellow and white carrots. I also didn't have a leek, so I subbed a shallot, green onions, and extra chopped garlic. I used a red & orange bell pepper, subbed spinach for the kale. 2 Tablespoons of the vinegar is a bit much - had to balance the flavor out with more salt and garlic powder. Instead of plain water, I used 1 carton of bone broth, 1 carton of french onion soup, and a couple cups of water.
    Reviewer Profile Image
    Dotty 4 years ago
    I used 2 potatoes, 2 parsnips and 2 carrots as the root veggies. Must be the parsnips that give it a bit of a sweet flavor. GREAT soup

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