Cleansing Soup

Serves 4


  • ¼ cup vegetable broth
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1 small head of broccoli, florets
  • 1 cup cooked chickpeas
  • 1 tbs. fresh ginger, peeled and minced
  • 1 tsp. turmeric (powder)
  • ¼ tsp. cinnamon
  • 1/8 tsp. cayenne pepper or to taste
  • fine grain sea salt and black pepper to taste
  • 6 cups water (or 4 cups vegetable broth + 2 cups water)
  • 2 cups kale, de-stemmed and torn in pieces
  • 1 cup purple cabbage, chopped
  • juice from ½ of a small lemon (or a whole lemon, depending on how much lemon flavor you prefer)

In a large pot, add the water and turn on the heat to medium-high. Once hot, add the onion and garlic, sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, chickpeas and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another ¼ cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering. Serve warm.

Recipe adapted from “Cleansing Detox Soup – The Glowing Fridge.” The Glowing Fridge. 06 Jan. 2015. Web. 15 Oct. 2015. <>.


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