Easy Vegan Detox Green Vegetable Soup

Let's skip the part where detox soup means drinking something that tastes like lawn clippings and makes you feel sorry for yourself. This Easy Vegan Detox Green Vegetable Soup is a genuinely delicious, colourful, chunky-meets-creamy bowl of summer vegetables in a turmeric-spiced, coconut-kissed broth — and it happens to be low calorie, gluten-free, low FODMAP, and ready in 30 minutes. The "detox" here isn't marketing fluff. It's real vegetables doing real nutritional work, in a soup you'll actually want to eat.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Gluten-free, Low Calorie, Low Fat, Soup

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil or coconut oil
2 medium yellow or orange bell peppers finely diced
2 medium carrots finely diced
4 scallions spring onions, white and green parts separated, thinly sliced
2 medium zucchini about ¾ lb, finely diced
2 medium summer squash about ¾ lb, finely diced
2 teaspoons sweet paprika
2 teaspoons ground turmeric
1 can 5.4 oz unsweetened coconut cream (optional — adds richness)
1 quart 4 cups vegetable stock
2 teaspoons sea salt
2 tablespoons fresh lime juice
¼ cup fresh cilantro roughly chopped

Equipment

A large Dutch oven — this is the recipe's specified equipment and the ideal pot for it. A Dutch oven's thick base distributes heat evenly, which is exactly what you need for the initial caramelising step. The heavy construction prevents hot spots that would burn the vegetables before they properly soften. A large saucepan or heavy-bottomed pot works as a substitute, but a Dutch oven produces noticeably better caramelisation.
An immersion (stick) blender — for the partial blending step. The immersion blender is the right tool here because you're blending directly in the pot and you want control over how much gets blended. A Cuisinart, Braun, or Ninja immersion blender all work perfectly. The goal is to blend roughly half the soup — dip the blender into one side of the pot and pulse until that side is smooth, leaving the other side chunky.
A standard blender — if you don't have an immersion blender. Transfer half the soup carefully to a blender, blend until smooth, and return to the pot. Be careful with hot liquid — fill the blender no more than halfway, hold the lid firmly, and start on low speed.
A sharp knife and large chopping board — you're finely dicing a significant quantity of vegetables, so a sharp knife and a stable board make real difference to how enjoyable the prep is
Measuring spoons for the spices, salt, and lime juice
A wooden spoon or spatula for stirring and scraping

Method

Step 1: Heat the olive oil or coconut oil in a large Dutch oven over medium-high heat. Add the diced bell peppers, carrots, and the white parts of the scallions. Sauté for 7–10 minutes, stirring occasionally, until the vegetables start to brown and caramelise at the edges. This browning step is where a significant amount of flavour develops — don't rush it.
Step 2: Stir in the diced zucchini, summer squash, sweet paprika, and ground turmeric. Cook for 4 minutes more until the spices are very fragrant and the squash begins to soften. The turmeric will turn everything a gorgeous golden colour at this point.
Step 3: Pour in the coconut cream (if using) and the vegetable stock. Add the sea salt and scrape up any browned bits from the bottom of the pan — those bits are flavour and you want them in the soup. Bring to a rapid simmer over medium-high heat and cook for about 5 minutes until the squash is fork-tender but still has some bite. Don't overcook — mushy summer squash is not the goal.
Step 4: Remove the pot from the heat. Stir in the lime juice and half the chopped cilantro.
Step 5: Using an immersion blender, partially blend the soup — purée about half while leaving the other half chunky. This creates a chowder-like texture that's thicker and more satisfying than a clear broth but still has plenty of vegetable texture throughout.
Step 6: Ladle into bowls, garnish with the remaining cilantro and the green parts of the scallions. Serve immediately.

Notes

Calorie & Nutrition Breakdown (Per Serving)

Nutrient	Without Coconut Cream	With Coconut Cream
Calories	~165 kcal	~220 kcal
Carbohydrates	~18g	~20g
Protein	~4g	~4g
Total Fat	~8g	~14g
Fibre	~5g	~5g
Sugar	~9g	~10g
Vitamin C	Very High	Very High
Vitamin A	High	High
Turmeric (curcumin)	Present	Present