Happy New Year! Now that the Holidays are coming to an end you might be feeling like you need a reset, and this soup will do the trick.
This isn’t like normal detox meals because it actually tastes good so you won’t even feel like you’re detoxing.
This soup has become a regular meal in my house because we love it so much.
It’s also great to eat if you’re feeling under the weather or fighting a cold because it contains healing properties.
It can be made in a slow cooker or in one pot on the stove.
It doesn’t contain any gluten, oil or sugar.
All the ingredients in this soup will benefit the body and your health.
Cauliflower is one the best foods for detoxing.
Thyme helps to kill bacteria and infections so if your immune system needs some support – this is for you too!
I added beans because they also contain detoxing properties, plus they add creaminess and protein to this soup, which helps keep you full.
If you’re busy during the week this is a great meal to make on the weekend and then re-heat during the week.
It’s also pretty simple when you use a slow cooker because you just throw all the ingredients in and you’re basically done.
One Pot Detox Soup
- 1 small/medium head of Cauliflower
- 1 small Onion (chopped)
- 5 cups Veggie Broth (or water, or half and half)
- 2-3 Garlic Cloves (minced)
- 1 tbsp Nutritional Yeast
- 2 tsp Thyme
- 1 tsp Sage
- 1/2 tsp Salt
- Pepper (To Taste)
- 1/4 cup Cashews (optional, but recommended)
- 13 oz White Beans (optional, but this adds creaminess and protein)
- First, add all the ingredients. Cook in the slow cooker until the cauliflower is soft. I left mine in for about 2 hours, but it can be left in longer if needed.
- Once it's finished cooking, blend with an immersion blender or pour the soup into a blender. If using a blender, let the soup cool for a bit before transferring it. Sometimes, if a hot liquid is added to a blender, it can shoot the top off while blending. Blend until it is all smooth and creamy.
- I like to top it with roasted cauliflower and/or nutritional yeast. Store leftovers in an air-tight container in the refrigerator up to the 4-5 days.
One Pot Stove Top
- In a large pot on the stove, sauté the garlic, onions and cauliflower for about 5-7 minutes. Onions should be translucent. Add in the rest of the ingredients. Turn the heat up to high and bring to a boil. Then reduce heat and let simmer covered for about 20 minutes.
- Turn the heat completely off. Blend with an immersion blender or pour the pot into a blender. If using a blender let the soup cool for a bit before transferring it. Sometimes, if a hot liquid is added to a blender, it can shoot the top off while blending. Blend until it is all smooth and creamy.
- I like to top it with roasted cauliflower and/or nutritional yeast. Store leftovers in an air-tight container in the refrigerator up to 4-5 days.